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Fine Dining

Workforce

How to teach cybersecurity to a restaurant staff

 By Alaina Lancaster on Jul. 08, 2017

Here are three ways to help employees lock down cracks in security protocols.

Food

Making a different burger

 By Patricia Cobe on Jul. 17, 2013

We sat down with Hubert Keller during the 2013 Restaurant Leadership Conference to find out how he differentiates his restaurant and his burgers.

Workforce

How restaurants retain staff during a temporary closure

By Alaina Lancaster on Oct. 04, 2017

When operators close their doors after a fire, flood or other disasters, they can lose more than just money.

Food

The state of the center of the plate

By Patricia Cobe on Nov. 15, 2013

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

Operations

Tip pooling proposal runs into trouble

By Peter Romeo on Dec. 14, 2017

A procedure change suggests the measure is meeting considerable public resistance.

Consumer Trends

Who is today's diner? (infographic)

By Kelly Killian on Jan. 13, 2014

If you really want to understand restaurant consumers, pay attention to what they do as much as what they say.

Beverage

Upscale to a tea

By Alia Akkam on Feb. 24, 2014

High-craft riffs are creating new revenue and profit opportunities.

How to shoot your food and 'kill it'

By Lindsey Ramsey on May 01, 2014

Five tips for creating great food photos for social media marketing.

The week’s 5 head-spinning moments: Bombshell revelations edition

By Peter Romeo on May 30, 2014

Cracker Barrel plans a fast-casual entry, chains stress there’s actual cooking in their kitchens, fast-food breads rise into more exotic territory, employers detail their pay ladders and Chipotle reveals its throughput and why franchising is unfair to talent.

Food

Listen to the 'cues

By Patricia Cobe on Aug. 12, 2014

Regional barbecue is moving into the national arena, with fast casuals leading the way.

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