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The week in ideas, August 20, 2012

In this installment of the Week in Ideas: No cell phones, no lion and no pizza. Enjoy.

A dollar for your thoughts

What's the going rate for a good idea? A great idea? We used to offer a penny for your thoughts, but I'm going to suggest that it's time to up the ante. A good idea is now worth $1 and a great idea is worth $5.

Inspired, satisfying indulgences are filling dessert menus and beyond—they’re also appearing for breakfast, as snacks and in cocktails.

It is imperative that your management and employee policy handbooks have clearly defined harassment policies.

The fortunes of the restaurant industry and the economy as a whole have improved since the dog days of 2009, but it's been a roller coaster ride to get there, attendees learned at this week's Restaurant Leadership Conference.

Your dining experience must be fresh and exciting to keep guests happy and coming back. Sampling is an excellent opportunity to improve sales of high profit menu items and test new menu items.

Why are you here? In this industry. Running a restaurant. If your only answer is because you like food or, even worse, to make money, you’re setting yourself up for failure.

Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.

With everyone else aspiring for the crown, the burrito powerhouse has decided it should be the Chipotle of the better-pizza market.

A foodservice manager is an extremely influential person.

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