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Of course you could slash your occupancy costs if you let
another restaurant operate in your space during times you’d otherwise
be closed. But doing so seems crazy—until you see how Rise & Shine
Biscuit Kitchen and Café and Basil Doc’s Pizza are pulling it off in
Denver. Then it seems brilliant.
FULL ARTICLE
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New York Brand® hearth-baked breadsticks and garlic toast
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Apparently a long-time series of gigs on the Food Network,
a kitchen retail shop, best-selling cookbooks, cookware and cutlery
lines, a $3-million consulting gig with Applebee’s, an organic baby
food line and a namesake wine label are not enough for Tyler Florence.
In June the 39-year-old will unveil his first restaurant in San
Francisco, followed by two more in nearby Marin and Napa Counties.
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Foodservice Rewards is the largest rewards program in the
foodservice industry. You can start earning points toward merchandise
by buying products from hundreds of recognized brands. Enroll
FREE today and enter 9T2-589-563-WJC to receive 250 bonus
points to get you started.
www.foodservicerewards.com
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Obviously, seafood sustainability is a hot-button issue
that’s going to get a lot hotter in the wake of the BP oil spill. But
your restaurant may be on the right side of it already. Not sure if you
are? A new guide from the Alaska Seafood Marketing Institute (ASMI) will
tell you where you stand, and you can use the information in it to
spruce up your menu language and further market your restaurant as
“green.” Best of all, the guide is free.
FULL ARTICLE
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