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RestaurantHospitality RHExtra for December 28, 2010
 2011 Restaurant Trends: What Will Pan Out?
 Second Seating For The Last Supper
 Hiring Gaffes Can Be Costly

2011 Restaurant Trends: What Will Pan Out?

Before you finalize your plan to act on the items highlighted on 2011 restaurant trend lists, let’s go back and see who made the smartest calls about 2010. Our top predictor: Denver-based restaurant consultant John Imbergamo. Most of his picks are still valid for 2011, too.

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Second Seating For The Last Supper

Want to energize your staff, publicize your restaurant and contribute to a worthy charity in one fell swoop? Check out what ace Chicago chef Michael Kornick pulled off with his DMK Burger Bar’s 2011 calendar, proceeds of which are going to the Greater Chicago Food Depository. Few who see it will be able to forget its over-the-top images, which match the spirit of the restaurant’s over-the-top menu.

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Hiring Gaffes Can Be Costly

Let's talk hiring strategy. Before you extend your next job offer, mull this over: One wrong decision carries with it multiple hidden costs. One in ten hospitality companies surveyed by CareerBuilder.com said that a single bad hire had cost their business more than $50,000 in the last year. Nearly one in five estimated the cost at more than $25,000.

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Search this month's recipes via photos.
Chicken, Turkey, Duck




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