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Sysco Launches Multi-Platform Marketing Relationship With The Food Network, "Restaurant: Impossible" and Chef Robert Irvine

 By Restaurant Business Staff on Jan. 18, 2013

HOUSTON (January 18, 2013 - Globe Newswire)—Sysco, North America's largest foodservice distribution company, announced a multi-platform marketing...

It's not just any old mustard

 By Bill Main on Dec. 12, 2000

In my early days as a restaurateur I learned a valuable lesson about guest perceptions. By featuring the right branded products, I improved my profits.

Taking it from the street

By Restaurant Business Staff on Apr. 18, 2013

From Turkish kabobs and Greek gyros to Mexican tacos and Indian flatbreads, street vendors the world over have forever been selling hearty snacks-to-go. Now...

Hire for attitude, train for skills

By Restaurant Business Staff on Jun. 21, 2001

People don't change much. Especially their attitudes.

Forget the transvestite dwarfs in the trailer park

By Peter Romeo on Jun. 06, 2013

If you’ve ever wanted to start a “Jerry Springer”-style show for the restaurant industry, this is the week to do it. Insults and chairs will be flying before you can say, “I caught my spouse cheating.”

Bye-bye baby

By Bill Main on Feb. 09, 2002

It's a marketing moment. It's a sweet note. It's a powerful brand impression. It's a point of differentiation.

TV ready

By Steve Coomes on Dec. 01, 2013

Dean Corbett hasn’t recorded an episode of “Secrets of Louisville Chefs” in years, but at least weekly, customers tell him, “‘I saw you on ‘Secrets’ yesterday, and you were so funny,” he says. The chef-owner of Corbett’s: An American Place, and Equus & Jack’s Lounge in Louisville appeared as a guest chef on the weekly show, now playing in reruns. “That staying power is the real beauty of having an actual show.”

Chains offer few options at units: study

By Restaurant Business Staff on Sep. 30, 2002

Many restaurant chains now invite store-level managers to buy a stake in their units, but how about equity in the parent concern?

The RLC’s brain-food smorgasbord

By Restaurant Business Staff on Mar. 25, 2014

Bags packed? Travel plans checked? Appointments and networking strategy finally set? Don’t forget that other key piece of preparation for the RLC: The checklist of what you intend to learn.

Wake up and smell the coffee

By Bill Main on Apr. 23, 2003

I recently read an interesting article on Absence Management. In short, the author documented the high cost of employee absenteeism and the relatively low cost of incentives to keep employees on the job.

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