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Round Table Pizza

Food

Pasta slims down

By Patricia Cobe on Feb. 20, 2014

An indulgent pasta dish sheds its calories without sacrificing taste.

Sox fans drawn to local eatery

 By Restaurant Business Staff on Mar. 14, 2005

As the Boston Red Sox prepared to face the despised New York Yankees in last fall's historic American League Championship Series, Red Sox fans started queuing up outside the Riviera Cafe, a local eatery with TVs all over the room, more than five hours before game time.

50 Great Ideas 2008: 31-40

By Restaurant Business Staff on Jan. 08, 2008

Great ideas we've seen from the restaurant industry.

Rose. Rabbit. Lie.

By Alia Akkam on Apr. 28, 2014

Rose.Rabbit.Lie., which opened in the Cosmopolitan Las Vegas late last year, stands out for its ingenuity and deft knack for straddling the disparate world of restaurant, bar, nightclub and theater.

Midnight madness

By Restaurant Business Staff on Sep. 15, 2005

Restaurants are offering late-night menus to please night owls who want exciting food and drink into the wee hours.

Low-cost & (no-cost) training

By Restaurant Business Staff on Mar. 07, 2008

Smarten up your staff without going broke.

Financing

Analyze this: The cost of counting calories

By Amanda Baltazar on Sep. 02, 2014

How do you fit hefty menu analyses that can stretch over hundreds of SKUs into the budget?

Putting Produce on Restaurant Menus

By Restaurant Business Staff on Jan. 20, 2006

First, a handful of health and diet-oriented associations that have been touting the benefits of fresh produce have claimed that consumers are truly looking...

Working the neighborhood

By Restaurant Business Staff on Nov. 02, 2009

Lacrosse. Soccer. Softball. Basketball. Leho Poldmae never says “no” to sponsoring a youth sports team in the Westminster, Maryland community where his franchise of The Greene Turtle is located.

Food

Reshaping pizza dough

By Patricia Cobe on Dec. 08, 2014

Nate Weir, director of culinary operations at Denver-based Modmarket, was on a mission: to create a better pizza—not just better than the growing number of customizable fast-casual concepts, he says, but better than the Neapolitan pies tossed at high-end pizzerias.

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