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The week in ideas, June 10, 2013

This week we look at little ideas to tackle big problems, sticks and carrots for customers and a restaurant that loves its gun owners.

Cover story: High times

Ultra upscale dining can hit customers with a severe case of sticker shock. But that isn't keeping big spenders away.

We’ve asked America’s evangelists of “Roadfood,” the authors of the indispensable guide of the same name, to design four custom-made, mouth-watering vacations just for Restaurant Business readers. So clear your calendar and top off the tank. It’s time to take a road trip.

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Chef Al Massa at Michael’s on East slashed costs, brought in more adventurous fare—and increased traffic along the way.

Smart sourcing means staying on top of seafood trends, the market, supply chain safety and value-added products. Three industry experts share the latest.

Super Bowl Sunday is notorious for spawning hoards of hungry fans, and bars and restaurants are gearing up for the football feeding frenzy. ere’s a sampling of what’s in store.

A few years ago, Daniel Orr, chef-owner of FARMbloomington restaurant in Bloomington, Indiana, started a corny tradition on the weekend nearest his August 23rd birthday.

In tune with the seasons, Park Avenue restaurant in New York City completely changes its menu, décor and even its name four times a year. Park Avenue Winter is now in full swing, with the dining room decked out in winter finery and the kitchen turning out dishes based on seasonal seafood and produce and hearty grains and meats.

These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.

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