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Stretch your ad dollar

Tips on getting the best advertising deal from newspapers, TV networks and radio stations. Plus, do-it-yourself TV ads: Create an ad, plan a campaign and buy media—all online. Flynn Dekker, VP of marketing at Dallas-based Steak and Ale, needed a new ad campaign.

Eating your way through Milwaukee

Milwaukee may be renowned for beer, bratwurst and hogs (Harley’s, that is), but while its Bavarian and blue collar roots still lend distinctive flavor, the city today is a cosmopolitan destination with much to be savored.

IRVINE, CA (Sept. 30)—Claim Jumper Restaurants, a casual dining restaurant chain with a family-friendly atmosphere and a modern twist on classic American...

CHICAGO (December 6, 2010)—Limited service Mexican restaurant chains were able to increase salesby 2.7 percent and unit counts by 1.8 percent in 2009,...

The majority of Americans take a middle road when it comes to flavor experimentation. According to a survey published in Technomic’s American Express MarketBriefing, restaurant customers have a certain “zone of creativity” and will accept menu innovation within that “zone.” Items too far outside the zone may be rejected.

Obamacare is here to stay, so it’s time to get serious about planning. For many restaurants, there’s no escaping the rising costs that come with shouldering a greater share of employees’ health-care coverage. But there are ways to manage the burden and minimize its impact, including one strategy common in other industries: employee wellness programs.

Local sourcing will be the dominant influence on restaurant menus next year, according to an NRA survey of chefs. See what other trends ranked highest.

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

The aftershocks of the Sept. 11 terrorist attacks in New York didn't just hit operators who had to deal with empty tables and canceled reservations.

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

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