Aug 04, 2004

A margarita with Mexican food? Absolutely! How about an ice-cold beer? No Doubt! But what about wine? Believe it or not, wine goes beautifully with Mexican food. Jill Gubesch, a certified sommelier at Frontera Grill and Topolobampo in Chicago...

The Best Kids Menu In America Contest WINNERS

Jul 01, 2004

EYE SPY: What kid wouldn't love to pore over a 3D menu using these glasses? Skipjack's restaurants offer this great opportunity. A WINNING TEAM: The Best Kids Menu in America awards bestowed at RESTAURANT HOSPITALITY'S Kids Marketing...

Welcome to Texas de Brazil, where meat is king and service is imperial.

Jul 01, 2004

It's Meat & Greet At Texas de Brazil ...

How to Discharge an Employee & Stay out of Trouble Doing It

Jul 01, 2004

Here's how to navigate the unpleasant, and sometimes risky process of terminating an employee. STRAIGHT TALK: As part of the hiring process, spell out exactly what your restaurant expects from each new employee. Under the law, your...

Turnaround With Help From Your Staff

Jul 01, 2004

If your business is in trouble, look to your staff to help move things forward.

Mediterranean Makeover

Jul 01, 2004

Authenticity counts — to a point — at a new breed of restaurants where spaghetti, soufflÈs and spanakopita are so yesterday...

Breakdown. AreYou Covered?

Jul 01, 2004

Will your insurance policy protect you if your equipment breaks down...

BiG ISSUES

Jun 01, 2004

How can we make the next generation of diners healthy and food-savvy? Help yourself to fresh insights and strategies direct from the 2004 RH Kids Marketing Conference. Everywhere you turn, the news about kids and food is grim. American kids are...

Robert Bennett

Jun 01, 2004

KING BEE: Robert Bennett extends his empire of excellence with the debut of seasonal creations and the prospective opening of a third Miel. Virginian Robert Bennett honors the arts of French pastry and confectionery daily at Miel Patisserie...

Do You Copy Winning by Imitation

Jun 01, 2004

It's a rare company that has a challenge so unique that it, or something very like it, hasn't already been faced by another organization. Simple, effective solutions are waiting to be imitated but they're probably waiting within companies...