July 2012 | Food Newsfeed
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July 2012

Dishing the Dirt on Restaurants Again

It seems every other day there is an alarming headline about restaurants that gives the public another reason to eat at home. The latest jab came from, of all places, an episode of “The Doctor Oz Show,” where fecal matter on menus was a topic du jour.

Wine For Those Lazy Dog Days of Summer

The sun is shining, and the freshness of summer is in the air. Restaurant patios are buzzing with guests seeking refreshments while basking in the sun. Keep them coming back for this season’s hot new wine trends.

Attracting and Retaining Top Talent Is Key

What’s InsideHigh turnover is reality of the businessDon't overlook behavioral assessmentsCultural tone starts at the topBe sure to talk and listen'Retention is all about developing internal talent'5 Recruiting Best Practices5 Retention Best PracticesIn an industry routinely tested by employee turnover, legislative mandates, and heated competition, restaurant operators big and small confront an ever-pressing challenge: attracting top talent and keeping that talent in the fold.

Boutique Steakhouse Jumps Into The Fray in Nashville

Nashville is a city known for its plethora of steakhouses, but that didn't stop Chris Hyndman from opening another.The president and CEO of M Street Entertainment Group, he opened Kayne Prime in Nashville in April 2011.

Community Focus for T.L. Cannon

Last year, T.L. Cannon Companies, the franchisee for 61 Applebee's Neighborhood Grill & Bar restaurants in upstate New York and Connecticut, provided more than $2.42 million to nonprofits and other organizations.

Four Technologies To Help Businesses Prosper

Technology is moving so fast that it's hard to not only keep up, but also keep informed. Here are four of the latest services that can help restaurant operators in different areas of their business:The CloudWe're all hearing about the cloud, but what is it?As with everything in the virtual world, it's there but it's not.