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AskMen.com
Christopher Arnolds |
Top 10: Cool Concept Restaurants - Part II From dining in the dark to eating straight out of a toilet, here are 10 unique restaurant "experiences" from all around the world that you'll never, ever forget.   |
AskMen.com
November 30, 2001
Gregory Cartier |
Your Restaurant Checklist Word of mouth has always been instrumental in the success of a restaurant, but this will not help when you are traveling. So what should you look for in a restaurant? |
BusinessWeek
November 24, 2003
John Rossant |
Hungry In Paris? Head For A Hotel Restaurants in the city's gilded hostelries are attracting the best chefs. |
Science News
January 8, 2005
Ivars Peterson |
Going with the Crowd A statistician has created a simulation to help explain why some restaurants draw a crowd while neighboring establishments may not. |
AskMen.com
Naomi Torre Poulson |
Hosting A Formal Dinner If you wish to climb the social or corporate ladder, you must be at ease with fine dining at a five-star restaurant or taking charge of hosting a business or social dinner. |
AskMen.com
Peter Post |
How to: Behave at a Formal Dinner Learn basic table etiquette with this quick journey through a formal dinner. |
Science News
December 7, 2002
Janet Raloff |
Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home. |
BusinessWeek
August 15, 2005
Ellen Hoffman |
The Fine Art Of Dining Museum eateries are emerging as destinations in their own right, with museums both domestic and abroad climbing on the chuckwagon -- in Indianapolis, Minneapolis, Dallas, Denver, Chicago, St. Louis, London, Paris, Tokyo, and elsewhere. |
Entrepreneur
April 2008 |
Set the Scene--and the Table The dining is in the details. |
AskMen.com
January 11, 2002
Gregory Cartier |
Your Guide To Dining Etiquette The concept of etiquette is an elusive and vague proposition to many men. Dining etiquette has a number of universal laws, but specific rules are often dependent on the company, culture and situation. We promise not to get that complicated here... |
Prepared Foods
August 1, 2005
J. Hugh McEvoy |
Customers Crave Flavor First "Chef J" traveled across the U.S., seeking the most delightful, delicious and decadent desserts available today. Here are his culinary findings -- including a list of America's top five restaurant desserts. |
Entrepreneur
May 2007
Nichole L. Torres |
Secret Service A stint in the underground can provide valuable training for restaurateurs. |
Delicious Living
June 2005
Christine Spehar |
For the Vegetarian Traveler The Veg Out series offers vegetarian diners a handbook focusing on a major metro area, including Southern California, Washington, D.C., New York City, Seattle and Portland. Every book contains detailed yet succinct restaurant reviews. |
Inc.
May 1, 2000
Mike Hofman |
Restaurateurs Lose Grip on Star's Coattails ...The Silverbergs outfitted Jordan with a deeply discounted wardrobe. He reciprocated by licensing the Silverbergs, exclusively, to create restaurants bearing his name in metropolitan Chicago... |
Fast Company
July 2009 |
The Darden Menu Facts and figures on popular chain restaurant dining. |
AskMen.com
Steven A. Shaw |
Get What You Want In Fine Restaurants This excerpt from Turning the Tables: Restaurants from the Inside Out explains how to look like a connoisseur when ordering food and wine in a fine restaurant. |
BusinessWeek
May 13, 2010
Kimberly Bradley |
A Free Day in Berlin Germany's wild-child capital has been spiffed up, but it's still freewheeling |
The Motley Fool
January 5, 2007
Rich Duprey |
Foolish Forecast: Peeking Into California Pizza's Kitchen The casual dining restaurant chain is about to release preliminary fourth-quarter 2006 results. Investors, do you want to know what Wall Street expects? Do you want to know what matters? |
AskMen.com
Corey Weiner |
Food Budgeting Tips Here are some tips that will help you get the most out of your money when it comes to eating out and grocery shopping. |
Prepared Foods
January 1, 2006
Maria Caranfa |
On the National Menu Tilapia Heats Up American Menus... Heirlooms... A Sweetly Spicy Pair...'Poor Man's Pudding' No More!... MOOOVE Over Cows... etc. |
Entrepreneur
November 2009
Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
The Motley Fool
September 29, 2004
Brian Gorman |
California Pizza Party The restaurant continues to signal that it's on the right track. Despite a rise in the shares in the past month, the company is worth a look. |
Inc.
November 2008
Barbara Lynch |
How I Did It: Barbara Lynch, Barbara Lynch Gruppo Barbara Lynch has built Barbara Lynch Gruppo into a more than $10 million amalgam of six high-concept restaurants and food businesses. |
Job Journal
September 4, 2005
Julia Hollister |
Quality Restaurant Service If you're looking for success in the restaurant business, as an owner or an employee, remember that quality service has to be on the menu. |
CRM
July 2015
Leonard Klie |
New IVR Lets Eatery Group Net More Phone Calls -- and Business DialogTech helps Hogsalt capture $75,000 in additional revenue per month |
The Motley Fool
December 17, 2003
Dayana Yochim |
Real Meal Steals A recent survey by the foodies at Zagat's revealed that diners eat out an average of 3.4 times a week, spending $25 each time. Sure, we pay more for the convenience and service, but exactly how much more? When you find out, you might just lose your appetite. |
PC Magazine
April 4, 2007
Anton Galang |
Connected Traveler: Rome If you're hungry for wining and dining at its finest, you can't go wrong with Rome. |
The Motley Fool
July 6, 2004
Phil Wohl |
Not Totally Entertained Total Entertainment Restaurant's earnings for the second quarter fall short. |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
AskMen.com
December 5, 2002
Harry Marks |
Top 10: Landmark Restaurants Of The World The list presented here represents the cream of the crop of high-class restaurants that have left an indelible mark on the industry and city they are in. |
The Motley Fool
July 25, 2006
Jim Mueller |
Foolish Forecast: The Buzz on Applebee's The casual dining restaurant will announce earnings for the second quarter tomorrow. Will revenues be up and earnings down, as projected, or will there be some surprises? Investors, take note. |
The Motley Fool
March 27, 2006
Jim Mueller |
Fast and Foolish: The Cheesecake Factory A quick due diligence look at the restaurant chain. Investors, take note. |
Prepared Foods
November 2007 |
Article: On the National Menu Vegetarianism is catching on with American restaurants and consumers. |
Prepared Foods
August 2007 |
On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'... |
BusinessWeek
May 20, 2010
Carol Matlack |
Food in France Stays Pricey Despite a VAT Cut While the reduced tax has slowed the rate of restaurant bankruptcies, the average tab for a meal has barely budged. |
AskMen.com
Christopher Arnolds |
Top 10: Cool Concept Restaurants To help restore your appreciation for fine dining, here are the top 10 concept restaurants in the world. |
| CEO Traveler |
Manhattan Dining Halycon Restaurant in Manhattan's Royal Rihga Hotel offers an innovative menu in spacious and handsome surroundings. |
The Motley Fool
July 26, 2004
Brian Gorman |
More Dough From California Pizza? The earnings were tasty for the specialty restaurant chain operator, but could rise even more in the coming quarters. |
The Motley Fool
April 13, 2009
Kristin Graham |
Is the Restaurant Industry Doomed? Who will survive in an overbuilt restaurant sector saddled with mundane options? |
The Motley Fool
August 15, 2007
Brendan Mathews |
Ark's Covenant Is Dividends Small restaurant chain Ark serves up a delicious quarterly report, with a filling 4.8% dividend yield for dessert. Management has a smart strategy in the notoriously fickle restaurant business. It's extremely selective about the locations of its restaurants. |
Entrepreneur
April 2008
Eileen Figure Sandlin |
What's Cooking? Hungering to launch your own restaurant? Use these 7 tips to get your business started now. |
Entrepreneur
March 2007
Eileen Figure Sandlin |
The Main Ingredients You love food, but it takes more than that to start a restaurant. Here's what you need to write your own recipe for success. |
The Motley Fool
July 26, 2010
Alyce Lomax |
2 Great Eats for Your Portfolio Which stock do you think is most appetizing? |
| CEO Traveler |
London: Celebrating Her Majesty's Golden Jubilee Did you know that Americans traveling abroad head for London more than any other destination? And with good reason. It's a city that grows more vibrant every time we visit -- new attractions, a burgeoning restaurant scene, great hotels and on and on |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
BusinessWeek
October 27, 2003
Amy Cortese |
Fine Dining? Just Across The Lobby Some of the best new restaurants are popping up in hotels. |
The Motley Fool
October 23, 2009
Rob Plaza |
Maybe Customers Don't Want Their Baby Back Ribs Brinker serves up not-so appetizing results. |
Investment Advisor
April 1, 2011
Jeff Joseph |
An Appetizing Investment Encouraging your client to walk away from a restaurant investment could be a mistake. |
AskMen.com
James Raiswell |
Fine Living Top 10: U.S. Wine Bars This list of the top U.S. wine bars will take you on a coast-to-coast tour, and it won't take you long to see that wine bars are the place to go. |
Real Travel Adventures
August 2005
Bonnie & Bill Neely |
Paris Arrives in Cabo The French Riviera Restaurant and Bakery in Cabo San Lucas offers true gourmet French dining. |
