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Family Dining

Guest editor: Julia Stewart

By Sam Smith on Feb. 01, 2011

The issue of Restaurant Business you are holding is very similar and very different from past copies. It’s still got great content. But for this month, we decided to give up some control. But not to just anybody.

Village Inn

 Jun. 11, 2017

A family-friendly chain specializing in American homestyle favorites and signature pizzas

Operations

Grill action

By Restaurant Business Staff on Aug. 27, 2013

Whether you’re grilling in your kitchen or outdoors, here’s how to find the grill that’s right for your operation.

Workforce

How restaurateurs are helping staff afford to live in expensive cities

By Alaina Lancaster on Jul. 20, 2017

Here’s how operators are helping workers get by—and securing a labor force—in areas where the cost of living is increasing.

Meet the chef Q&A: Erik Van Kley

Dec. 09, 2013

Like its sibling restaurant Le Pigeon, Little Bird Bistro in Portland, Ore., is a playground for adventurous palates. “We have whole roasted marrow bones, lots of foie gras, a charcuterie board with six items made in house, a lot of tongue and blood sausage,” explains executive chef Erik Van Kley. He shares his inspiration and preparation tips for his award-winning, dinner-for-two entrée, Whole Rabbit Porchetta, an ideal addition to the restaurant’s meat-centric menu.

Financing

6 ways restaurants could benefit from Trump’s tax plan

By Peter Romeo on Sep. 28, 2017

Although economists are still assessing the implications of the proposal, certain provisions are clear wins for restaurants.

Financing

Crowdfunding smarts

By Vanessa Richardson on Jan. 21, 2014

Crowdfunding is a sea change for small businesses that don’t want to go the traditional financing route. Can it work for restaurants?

Workforce

Is open-book management right for your operation?

By Alaina Lancaster on Dec. 01, 2017

Here's why some restaurants are deploying the strategy as an antidote to today's challenging labor market.

Financing

Greening takeout: Moving past plastic and polystyrene

By Amanda Kooser on Mar. 04, 2014

With bans on plastic bags and polystyrene containers sweeping the country, we've looked at eco-friendly packaging options for restaurant operators.

Passing on swipe fees to servers

By Jonathan Deutsch, Ph.D. on May 01, 2014

Last week we addressed whether it is legal to pass on credit card swipe fees to guests so naturally, the next question would be whether that cost can be borne by servers.

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