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Olde England meets Haight-Ashbury

 By Restaurant Business Staff on Feb. 01, 1998

Strolling into a McMenamin Pub, you're immediately hit with an atmosphere that is nothing like most of its modern counterparts'.

Size does matter

 By Bill Main on Feb. 19, 2003

Sometimes big things come in small packages, like a big jolt of energy from a tiny cup of espresso, big sounds from barely-there speakers, or a big surge of power from the engine of a compact Porsche. It's good. It's proportional.

Publisher's note: Secret weapons

By Restaurant Business Staff on Jun. 15, 2005

Students in the Hospitality Administration and Culinary Arts programs at Berkshire Community College in Pittsfield, MA, have a secret weapon in their career education quest: the Jonathan Edwards Library.

Add space to your place

By Restaurant Business Staff on Apr. 12, 2006

When California passed its anti-smoking law, Cameron Palmer admits he “had to get creative really quickly.”

USDA Latest $89 Billion Budget Equals 2007 Level

By Restaurant Business Staff on Feb. 06, 2007

"The President's agriculture budget provides important resources that are necessary to promote economic opportunities and to preserve our commitment to our...

High tech buyer's guide

By Restaurant Business Staff on Dec. 07, 2007

High tech stuff you can use right now to ease your workforce woes.

Two QSRs win Top Green Ratings

By Restaurant Business Staff on Mar. 18, 2009

Available on its Web site, www.greenopia.com, the fast food ratings use Greenopia's 4-Leaf rating system to disclose the environmental impact and healthy...

Do your own PR

By Restaurant Business Staff on Jun. 11, 2010

Create your own media list by doing a little homework. Study the newspapers, regional magazines, community newsletters and radio and TV stations to target...

Testa Produce Celebrates Grand Opening of "Green" Distribution Center

By Restaurant Business Staff on May 12, 2011

CHICAGO (May 11, 2011)—Testa Produce, Inc. cut the ribbon yesterday on its new distribution center. The 91,000-square-foot, $20-million facility, located...

The impact of menu design

By Restaurant Business Staff on Mar. 01, 2012

Menus are a restaurant’s most intimate point-of-sale connection to the customer, yet there is little understanding of how the menu actually impacts consumer behavior. Research conducted at the CIA has taken an evidence-based approach to understanding how consumers interact with restaurant menus.

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