We hope your customer traffic has remained strong despite the barrage of powerful storms that have wracked most of the country this winter. But be careful: The moisture, salt, grit and other debris guests track in can really do a number on your floors. We’ve got five tips that will help you limit the damage and keep your restaurant looking shipshape through the current storms and those yet to come.

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Nightclubs remain the default choice for post-concert partying, but chefs and restaurants are learning how to grab some of this lucrative late-night business. New York symphony goers can now pay $225 per head to have a meal prepared by a legendary chef when the performance lets out. Can you get in on this action?

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It’s a mixed bag in the fine dining segment post-recession, with Georges Perrier reversing his decision to close Philadelphia icon Le Bec-Fin while star chef Hubert Keller has replaced his haute cuisine spot Fleur de Lys at the Mandalay Bay as the more casual Fleur. But at least these giants of French cuisine are figuring out how to make it work in 2011.

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