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RestaurantHospitality RHExtra for May 11, 2010
 Cut Your Rent in Half. Really.
 Tyler Florence Branches Out Into....Restaurants?
 Shop Here For An Alternative Seafood Source

Newsletter

Cut Your Rent in Half. Really.

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.

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New York Brand® hearth-baked breadsticks and garlic toast go from freezer to table in just 5 minutes! Explore the entire family of quality Marzetti products including dressings, dips, sauces, pre-cooked pasta and more...
Marzetti brands make memorable meals!

Tyler Florence Branches Out Into....Restaurants?

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

Shop Here For An Alternative Seafood Source

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.

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Appetizers For All Tastes

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