November 2013

Imagine opening your electricity bill to find that it was $1,000 higher than the month before—and that you didn’t even use more energy.

Gift cards do a great deal more for restaurants than pre-sell meals. The idea that “I will gladly feed you Thursday for a burger bought today” only scratches the surface.

Everyone understands the incomparable value of a positive first impression.

Have you noticed? There is much visual similarity among restaurant brands. The interior environments look much alike. The exteriors are similar.

Would you spend $60 once to save $1,200 to $4,800 each year for the next five years?

U.S. chains continue to expand internationally, but innovative international concepts are filling niches and gaining popularity here as well.

When Greg Seares wanted to update his 10-year-old Bodega Wine Bar in Santa Monica, California, his bank wouldn’t lend him the money to renovate.

Craft sodas are bubblinginto restaurant beverage programs, and innovative drink masters are concocting compelling beverages that actually focus attention on non-alcoholic offerings and, in particul