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Food

A smokin’ hot sandwich

By Patricia Cobe on Jul. 15, 2014

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

Food

Gluten-free pasta perfected

 By Patricia Cobe on Jul. 15, 2014

By trial and error, Sotto restaurant in Cincinnati perfects a made-from-scratch, gluten-free pasta dough.

How to write a handbook for real people

By Vanessa Richardson on Jul. 15, 2014

In follow-up surveys, 100 percent of Chili’s employees say they read the new handbook, and the feedback was positive.

Franchise trends you can’t afford to ignore

Jul. 15, 2014

Get a snapshot of today's franchising market before jumping on board.

Building to a Caribbean beat

By Patricia Cobe on Jul. 15, 2014

Pollo Tropical's new prototype reinforces its Caribbean menu.

Inside Ironside Fish & Oyster

By Sara Rush Wirth on Jul. 15, 2014

A San Diego seafood concept fully embraces the nautical theme in every aspect of design.

Operations

If the footwear fits

By Restaurant Business Staff on Jul. 15, 2014

The RB staff tested and rated front- and back-of-the-house footwear. The results are revealed here.

Entice with a taste

By Patricia Cobe on Jul. 15, 2014

When Dallas diners were slow to embrace the modern spin on Southeast Asian food at Malai Kitchen, the owners decided to school them.

Food

Promoting protein

By Kelly Killian on Jul. 15, 2014

What will be the next big buzzword on restaurant menus? According to trend-spotting Chicago research firm Food Genius, it just might be “protein.”

France forces restaurants to label homemade cuisine

Jul. 15, 2014

Restaurants, caterers and outdoor food stall operators all must now identify housemade meals with a special logo. The goal is to preserve the nation's culinary reputation, but critics argue the new rules are confusing.

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