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Bonafide Restaurant Critic: Hines Takes Food to a New Level
"Adventures in Good Eating" proved to be a tremendous success for the first-time self-published Hines. Restaurants that he had listed began hanging signs in their windows that read "Recommended by Duncan Hines," and he became a much sought after reviewer across the country. Indeed, being recommended by Duncan Hines was the highest compliment a restaurant could receive.
Finger Lickin’ Good: Sanders Opens Kentucky Fried Chicken
In 1930, Sanders opened up a service station along U.S. 25, a busy highway which ran through Kentucky. It was not just a regular gas station. When people stopped to refill their gas tanks, Sanders made sure they refilled their stomachs as well. With home-cooked meals that his wife and children helped to prepare, Sanders’ first venture into the fast-food industry had begun. His station might have been simple, with only one table and six chairs, but it was a start.

From Bowling Green to Seeing Green: The Early Years of Duncan Hines
"I would like to be food dictator of the U.S.A. just long enough to padlock two thirds of the places that call themselves cafes or restaurants."
Lesson #5: As the Head Rooster, You Can Have a Little Fun
Running a business is about hard work, inspiration, and ambition, but at the end of the day, all entrepreneurs need to ask themselves one question: Did you have fun?

Other restaurant critic Related Articles

Marketing: What Would You Do
Let's say that you opened a new restaurant in town. The restaurant gets some "buzz" and some positive reviews in the local media. It's packed every night. People call days ahead to reserve a table. Your restaurant is clearly the "next hot thing". How do (or should) you market your success?
Maximum Impact Restaurant Greening
Are you eating? Here's a few statistics to chew on: In the US, restaurants are the top electricity consumer among retail businesses. 33% of it. Each restaurant produces an average of 50,000 pounds of waste. Eat up, unless you want to add to that last figure. That is, unless you happen to be dining at a restaurant certified by the Green Restaurant Association, which aids member restaurants in achieving a near zero waste status.
How to Green a Restaurant, pt. 1: Ike's Quarter Cafe
Are you considering being a green restaurant? Consider the example of Ike’s Quarter Cafe, a New Orleans style restaurant in the gold rush era town of Nevada City, California. When I mentioned to my hair stylist yesterday that I would be writing about it, she said, “Oh really? I had no idea they were a green restaurant. I just thought they had good food.” Exactly.
Weekly Inventory Management System to Cut Food Cost & Reduce Theft
Whether you run a take-away counter or a fine-dine restaurant, the amount of money you make depends to a sizable degree on how well you manage your food inventory. Food cost is often a restaurant’s largest single expense in the overall cost of running a restaurant.
Transforming Self Criticism - Easy Steps to Releasing the Inner Critic
If you have negative self talk, then you may be are aware of your committee. The committee is your inner critic. The part of you that keeps you stuck in fear and anger. The part of you that keeps reminding you that you are not perfect enough. Discover how to release the inner critic instead of numbing yourself to quiet the thoughts.

The 6 T's of a Successful Upscale Restaurant
In owning a restaurant there are many things that are essential to success, including quality food, presentation, productivity, service, atmosphere and local niche. But what makes a restaurant great? How do you develop a high end restaurant?
LEADER MUST DWELL IN TO HIMSELF TO TAP HIS POTENTIALITY
If we are not criticized we will not do much. We will not be able to reach our level of potentiality. To avoid critic do nothing. Be nothing. Keep silence. Focus on goals. Be live and alive. Let energy flow in to the right direction. Let us produce results. Yes results. Let it speak, you do not speak. "Pay no attention to what the critics say... Remember, a statue has never been set up in honor of a critic!" asserted by Jean Sibelius, quoted in Bengt de Torne "Sibelius: A Close-Up" 1937. Finnish composer & patriot (1865 - 1957)
Chick-fil-A Franchise Information and Costs
Truett Cathy opened his first ever restaurant establishment in rural Georgia 60 years ago. In the year 1964, his restaurant came out with its first boneless chicken breast sandwich, which was named Chick-fil-A, which was eventually adopted by the entire restaurant chain. The Chick-fil-A franchise is also the first chain of restaurants that offered chicken nuggets to its patron diners.
Courage, Convictions and Commitment
Those are the very words you could use to describe Truett Cathy and the success of his Chick-fil-A restaurant chain. It took Truett 21 years from the time he opened his first Dwarf House Restaurant and perfected his Chick-fil-A sandwich to open his first Chick-fil-A restaurant in a shopping mall.

Evaluation of Restaurants
Many restaurant owners have been shocked to learn that they are unable to sell or lease their restaurant property for an amount equal to its tax assessment value. The market value of a recently built restaurant is usually less than its construction cost.
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