| Similar Articles |
|---|
 |
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.   |
AskMen.com
June 15, 2001
Gregory Cartier |
The Basics Of Wine I caught up with my good friend, Gerard Spatafora, who modestly describes himself as a wine lover but I consider him quite the connoisseur. I asked him some questions to help out the everyday man... |
CIO
November 15, 2001
Stephanie Overby |
Wireless Winelist Towering over diners, Aureole's vast wine selection calls for serious data management... |
Real Travel Adventures
April 2007
Debra Amundson |
Dining In The Dark Zuriis, in Zurich, Switzerland is the first of a new and extremely successful dining trend. The majority of the restaurant and bar staff are blind. |
Entrepreneur
April 2005
Nichole L. Torres |
Out to Lunch Business lunches are making a comeback. Here is a look at the sales increases at some restaurants and the popular dishes for the business crowd. |
Job Journal
August 27, 2006
Julia Hollister |
Exceptional Restaurant Careers Take Years of Preparation How do career-minded people get started and progress in the restaurant field? By plan on years of working their way up before they bring home the gravy. |
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. |
BusinessWeek
May 19, 2011 |
Jean-Georges Vongerichten, Restaurateur The master chef on opening new concept restaurants -- and deciding to close when the concept isn't working. |
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. |
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. |
AskMen.com
Brian Freedman |
Basics On Selecting Wine Whatever the occasion -- guys night in with pizza, Labor Day weekend at the in-laws' place, hot date -- choosing the right wine will not only have a huge impact on the overall experience, but it'll also reflect, for better or worse, what kind of guy you are. |
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. |
AskMen.com
November 2, 2001
Gregory Cartier |
The Art Of Ordering Wine You can order beer at the local bar like a pro, so why should ordering wine be any different? Many reasons. Here is a breakdown of the ordering process, step by step... |
AskMen.com
June 14, 2002
Gregory Cartier |
Your Refreshing Summer Wine Guide While there is no distinct category of wine ascribed for summer consumption, there are many examples that accentuate the food and weather typical of the hottest time of year. |
AskMen.com
February 23, 2001
Gregory Cartier |
Appropriate Restaurants For Different Occasions Since the debut of our Wine & Dine feature, I have received some inquiries about which settings are suitable for dates, business meetings or family outings... |
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
Chef Bill Scott |
How To: Use A Sommelier When faced with hundreds of wines in a restaurant, some of which cost thousands of dollars a bottle, you shouldn't hesitate to utilize the restaurant's sommelier. |
AskMen.com
James Raiswell |
Learning About Wine Here are a few ways to get some real hands-on experience that will have you enjoying -- and learning about -- the grape in no time at all. |
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. |
Commercial Investment Real Estate
May/Jun 2003
William M. Kotis III |
New Restaurant Trends Provide Entree Into Local Markets U.S. restaurants are a significant part of the economy and a major retail real estate component. To break into this potentially lucrative market, brokers should be aware of current industry trends and learn strategies for marketing sites to restaurant companies. |
Entrepreneur
November 2009
Amy Cosper |
Editor's Note: The New Bare-Bones Restaurant Model How can this economy work for you? Just take a look at restaurants. |
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. |
AskMen.com
James Bassil |
Wine Tips From A Sommelier A conversation with Elyse Lambert, spokesperson for the Montreal Wine & Spirits Show, about the exhibition, the sommelier industry, and some insider tips on selecting and drinking wine. |
AskMen.com
Luc Gougeon |
The Art of Wine Tasting Is wine drinking only reserved for a small, elitist caste? Definitively not. Everybody should enjoy wine, and the good news is that you don't need a fortune to do it. Here's a wine primer as simple as Billy Joel lyrics: "a bottle of red...a bottle of white." |
Fast Company
December 1999
Ron Lieber |
Design - Charlie Trotter "To me, searching for perfection isn't anywhere near as interesting as trying to find your own voice." |
BusinessWeek
May 2, 2005
Jeffrey M. Laderman |
Wine Savvy In 108 Steps A wine expert offers shortcuts to a connoisseur's confidence. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
BusinessWeek
February 13, 2006
Carol Matlack |
They Came, They Cooked, They Conquered Star-studded French chefs are building global empires. |
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. |
Real Travel Adventures
June 2008
Ron kapon |
The Best City in the USA for Food and Wine Things to see and do in Las Vegas, and a list of the best restaurants to eat and drink wine while visiting Sin City. |
AskMen.com
March 9, 2001
Gregory Cartier |
Ooh La La, French Cuisine In the years that I have been away from my home country, French cuisine has taken many interesting turns, so I recently caught up with the great chef (and close friend), Stephane Mougenot, to see what he has been cooking up recently... |
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. |
Fast Company
November 1999
Gina Imperato |
A Well-Balanced Diet of Sites Four sites that can to help you cook up tasty treats. |
AskMen.com
Peter Post |
How to: Behave at a Formal Dinner Learn basic table etiquette with this quick journey through a formal dinner. |
AskMen.com
James Raiswell |
4 Steps: Wine Tasting Follow our four simple steps to wine tasting and you'll be sipping it like a pro in no time. |
AskMen.com
James Raiswell |
Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
BusinessWeek
February 28, 2005 |
Porto Travel Tips Porto's recommended hotels, restaurants, bars and cafes. |
AskMen.com
August 23, 2002
Gregory Cartier |
A Food Critic Experience A food critic is not the fantasy job that many assume it to be. |
AskMen.com
Colin Ellis |
5 Things You Didn't Know About the Michelin Guide For the first time in its 105-year history, the omnipotent creator of the star system has ranked the brightest lights of gastronomic Manhattan, just in time for holiday gift lists and reservations for festive repasts in the Big Apple. |
BusinessWeek
November 4, 2010
Leslie Robarge |
Where the Power Vegans Eat Five restaurants from New York to San Francisco where the vegan cuisine is in demand. |
AskMen.com
January 27, 2003
Ash Karbasfrooshan |
8 Ways To Keep Social Events Professional Where do you draw the line when you wine and dine business contacts? |
AskMen.com
Gregory Cartier |
5 Rules Of Wine Etiquette Why spoil a good bottle when you can maximize enjoyment with some very simple steps? |
Commercial Investment Real Estate
May/Jun 2003
Gretchen Pienta |
Catering to Consumers Restaurants cook up new concepts as americans seek dining variety. |
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? |
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. |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
InsideFlyer
September 2012 |
UseMyBenefits.com Launching later this year, UseMyBenefits.com promises, according to the company's press release, "an innovative concept to help consumers get easier access to their discounts and benefits to begin taking advantage of them." |
The Motley Fool
April 9, 2007
Rich Duprey |
Foolish Forecast: No Goodbye to Ruby Tuesday The casual dining restaurant appears to have a full plate for its 2007 third-quarter earnings report, which rolls out shortly. Investors, here is what you can expect to see. |
Entrepreneur
May 2007
Nichole L. Torres |
Secret Service A stint in the underground can provide valuable training for restaurateurs. |
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 |
