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Let the kids decide

Childrens' opinions are a powerful part of the dining decision, not only for fast-food restaurants, but also for casual-dining chains that appeal particularly to families.

The book on cheese

Cheese is a product made from the pressed curd of milk. Like wine, it is thought of as a living food because of the “friendly” living bacteria that constantly change its flavor and aroma.

Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.

When we say someone has discriminating taste, we usually consider it a compliment. But that’s about the end of the positive interpretation of discrimination. Obviously, it is illegal to discriminate when you hire, fire, promote or provide benefits to employees if you do so based on age, race, color, sex, religion, pregnancy, veteran status, national origin or disability.

There never seems to be enough time in the day. The dynamics of foodservice are accelerating. It's impossible to keep up with all the changes in the competition, training methods, technology, inventory, pricing, and customer needs...

Forget HMOs and flexible hours. When Glen Agritelley, owner of Mercy Wine Bar in Dallas, talks employee benefits he means cross country flights and free nights at vineyards. “It makes more of a difference than paying staff more,” says Agritelley, a former Microsoft executive who opened his wine bar three years ago.

David Zebny, the man behind Z Square, may have discovered an underserved niche between the bakery-cafes (read: Panera) and the casual dinnerhouses (Applebee’s, et al).

Every great cup of coffee begins with top-quality beans: the right variety, grown in the right place and processed the right way. The coffee plant is a...

As though the food business weren't hard enough, some restaurateurs are opting to be innkeepers, too.

Most of the food items you receive from suppliers are packed and priced using wholesale bulk sizes—crates, cases, bags or cartons. However, in kitchen production, the quantity in the package may be used for several different menu items.

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