Given new CDC reports showing the U.S. obesity epidemic continues unabated, even the prestigious Journal of the American Medical Association is saying it’s time to try a new direction. Among the ideas being floated: increased scrutiny of independent and small chain restaurant menu offerings and downsized portions for all. http://www.nbcnews.com/health/health-news/america-s-obesity-epidemic-hit......More
As concern over terrorism mounts, incidents involving Muslim employees appears to be on the rise. But employers that don’t take steps to quell this kind of behavior could find themselves targeted by the federal Equal Employment Opportunity Commission....More
A new survey from OpenTable suggests that offering reservations for bar dining would make better use of your bar space. Among the potential benefits: additional seat inventory, faster turn times and, some say, enhanced hospitality....More
In Meathead: The Science of Great Barbecue and Grilling, author Meathead Goldwyn demystifies the science, debunks some prevalent barbecue myths and just plain renews your enthusiasm for grilling....More
Making the most of multiple dayparts and coming up with something new and buzz-worthy are two essential elements of restaurant success.
In Philadelphia, Michael Schulson is succeeding on both fronts with his new restaurant Double Knot, positioned as a café by day and cocktail lounge/sushi bar/izakaya by night....More
Top international restaurants incorporate key ingredients to convey the right tone and message on the web.
Jo Sabin is head of community at DesignCrowd, a website that helps small businesses outsource or crowdsource custom graphics, logos and websites from designers around the world.