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Size does matter

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.


Restaurants jump on @HiddenCash social media trend

People in big cities have been all abuzz over the hidden cash craze sweeping social media, that all started when a mysterious person (@HiddenCash) began stashing money around San Francisco.

The reports are in and (Gasp!) food and beverage costs are up again. By your calculations they should be around 34%, but this week you've hit 39%. Last week 32%, and the week before 37%. There's obviously something wrong here.

On the day it unveiled its new tuition-reimbursement plan for employees, Starbucks was met with a crush of interest from the media and corporate America pushing to know more about CEO Howard Schultz’s latest HR ploy.

According to a Cornell Hotel & Restaurant Administration Quarterly study, every single day the average restaurateur has fifty-eight unscheduled, informal meetings. These are in addition to two or three daily formally scheduled meetings.

Boloco’s Washington flop is attributed to three factors: low brand awareness, operational issues and competition.

Premium-laden kids' meals is a billion-dollar business. But what do the parents think?

Chiropractors should be exchanging high-fives after reaping a business windfall this week from head-snapping developments in the restaurant business. Here’s a review of the standout neck strainers.

Getting a bead on your customer base is no small task. Neighborhoods gentrify. Dining tastes evolve. Lifestyles can move the pendulum-like whims of diners from a hamburger and fries to a pineapple chicken pizza in a blurry moment. How's a restaurateur to cope?

A text from outside the R&D department was the seed for Taco Bell’s latest mashup—the Naked Chicken Chalupa.

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