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On the menu: Global fusion versus confusion

 By Patricia Cobe on Apr. 01, 2013

When fusion was the trend of the moment, some chefs tried too hard to globalize menus. In too many kitchens, the result was confusion—on the plate and the palate.

Georgia on my mind … and in my belly

 By Patricia Cobe on Feb. 10, 2014

A 48-hour eating spree in Atlanta reveals a diverse culinary scene.

Snapshots: Executive Chef Oona Settembre of Dave & Busters

By Restaurant Business Staff on Mar. 15, 2003

To the casual observer, it looks like Oona Settembre's rise to corporate executive chef at Dave & Buster's was a case of being in the right place at the right time.

In their own words

By Restaurant Business Staff on Oct. 16, 2005

Jeffrey Chodorow, Laren Gartner, Edna Bayliff, George Katakaldis, Rick Doody, John Metz, JR. Six very different entrepreneurs on the lessons, the labors and the passions of the restaurant life.

New and improved

By Restaurant Business Staff on Dec. 15, 2006

As the calendar flips from 2006 to 2007, gazing into the proverbial crystal ball becomes an increasingly popular activity.

The Future 50 2009

By Restaurant Business Staff on Jun. 23, 2008

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Restaurant as classroom

By Restaurant Business Staff on Feb. 01, 2010

Hosting a cooking class fosters strong customer relationships, bolsters a chef’s reputation and makes a lasting impression on participants.

The Week in Ideas, June 24, 2011

By Restaurant Business Staff on Jun. 24, 2011

Our idea gaze shifts abroad this week, where Taiwan had an idea for dealing with restaurant critics, Wendy’s had an idea for spicing up its new Moscow unit and a French chef had a counter intuitive idea about his Michelin star. We still found a little idea love down in Texas, too.

The healthy kitchen

By Restaurant Business Staff on Jul. 01, 2012

With the push to offer healthier choices, restaurants must rethink not only how they prepare food but the equipment they use to prepare it. We asked a few...

The Week in Ideas, April 15, 2013

By Restaurant Business Staff on Apr. 15, 2013

Sometimes the best idea is to ask for help. Using trademarks against your competitors. Dumpster-diver cuisine. And an idea to deal with reservation no-shows.

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