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The most recent Restaurant Performance Index shows job growth, increased capital spending and moderating expectations for business conditions.

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Since opening Frontera Grill in 1987, Rick Bayless and his wife, Deann, have steeped themselves in a love of food and caring for community.

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A Brooklyn, N.Y.-based company is helping restaurants offer dog-owner customers the option of renting state-of-the-art doghouses while they dine out.

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Our ServSafe Alcohol specialist offers five tips to ensure the safety of your customers, employees and business on the holiday.

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An E. coli outbreak is a nightmare for everyone. For restaurant operators, corrective next steps are crucial to success. Follow these tips to keep customers safe.

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June is Pride month, and restaurant employees and customers are recognizing the impact the LGBTQ community is making on our industry.

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The food and beverage director for Legends Hospitality never imagined that his first job in our industry would lead to the rewarding career he has today.

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Steve Danon, our senior vice president of public affairs, led a discussion on legislative and regulatory challenges seen at the state and local levels.

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Expanding AHPs will allow smaller and mid-sized businesses to offer employees benefits on par with larger companies, says Dawn Sweeney.

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The husband-and-wife owner-operators of this Sarasota, Fla.-based restaurant company are committed to helping end the problem of illiteracy.

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