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  • What's the best way for our 44-year-old steakhouse to maximize our advertising budget?

    I feel your pain, but rest assured you are sitting right in the middle of the problem. First, you need to make some crucial steps to change your business without leaving the building.

  • Vegan goes upscale

    These days, an array of talented chefs and business-savvy restaurateurs are redefining vegan cuisine, aligning it with words like haute, creative and Michelin-rated. Here are a few places to keep your animal-loving eye on.

  • Know your vinegar

    The term “vinegar” comes from the French vin aigre, or sour wine. It is also used to describe other soured, alcohol-based liquids, such as those made from cider, malt or rice wine

  • Eating my way through NRA

    Navigating the NRA show was trickier this year—there seemed to be more bodies blocking the aisles and lining up at the booths for free samples. That was good news for the restaurant industry and those who supply it, but bad news for this intrepid taster.

  • Dispensing innovation

    The granddaddy of frozen yogurt concepts, TCBY (a.k.a. The Country’s Best Yogurt), hasn’t been sitting on the sidelines as newcomers crowd the field.

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