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It's the hottest, well, buzzword in marketing. Buzz. Everybody wants it. Not everybody has it. And to get it, best you forget the old lingo of media buys, bump rates and drive times and get hip to the "influencers," "viral marketers," "bloggers" and "blasters" who are driving things today.

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

Show of hands. Is the food you send out to be eaten off site as good as the stuff people eat at your restaurant? Didn’t think so. It’s not like...

Technomic showed 34 percent of respondents expected that takeout food wouldn’t be as hot or as fresh as the dine-in version.

Show of hands. Is the food you send out to be eaten off site as good as the stuff people eat at your restaurant? Didn’t think so. It’s not like...

It doesn’t matter what your budget is, there’s a Website waiting for you to build it. Take a look at our three categories to find where you fit and follow along with our restaurateurs who have already taken the online leap. They'll take your from low budget to high, and offer plenty of tips along the way.

The World Bank, the World Health Organization (WHO) and the Food and Agriculture Association (FAO) estimate that bird flu could claim 70 million lives...

AROS lets the customer choose specific food options and add any special instructions. No staff time is consumed by phone calls or menu questions.

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Salut Bar Americain is but the latest in a string of concepts created by Phil Roberts.