April 2010 Menus

Links to menus from restaurants featured in stories in the April 2010 issue of Restaurant Business magazine.

Profits: Adding a daypart
Virgil’s Real Barbeque
Flying Fish
Michael’s Genuine Food & Drink

Demographics: The many faces of dieting
Pita Pit
Jason’s Deli
Burgerville
Walter’s

Entrepreneur of the Month
South City Kitchen

Foodservice Buyer
Produce

Mad Mex
Sweetgreen
Nove Italiano

On the menu
Rita’s Ice
Chili’s Bar & Grill
Copeland’s of New Orleans
bd’s Mongolian Grill
Las Iguanas
Pick Up Stix
Jimmy Buffett’s Margaritaville
The Original Pancake House
The Breslin
M. Henry
Pomelo
Cafette

Emerging cuisines
Dalva e Dito
D.O.M.
Brasa Brazilian Restaurant and Wine Bar
Sandella's Flatbread Café

Tea
Argo Tea Café

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Workforce

Restaurants have a hot opportunity to improve their reputation as employers

Reality Check: New mandates for protecting workers from dangerous on-the-job heat are about to be dropped on restaurants and other employers. The industry could greatly help its labor plight by acting first.

Financing

Some McDonald's customers are doubling up on the discounts

The Bottom Line: In some markets, customers can get the fast-food chain's $5 value meal for $4. The situation illustrates a key rule in the restaurant business: Customers are savvy and will find loopholes.

Financing

Ignore the Red Lobster problem. Sale-leasebacks are not all that bad

The decade-old sale-leaseback at the seafood chain has raised questions about the practice. But experts say it remains a legitimate financing option for operators when done correctly.

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