• Is Your Restaurant in Trouble?
  Be your own rescue team: recognize the main reasons for restaurant failure, examine your operations continuously and make the necessary adjustments.
• Expanding Across Georgia’s Border: Facing Differences & Challenges Between States
  Considering Expanding Into Other States? Due Diligence is the Key to Making the Right Decision.
• Technology promotes healthier bottom line, healthier customers
  Tin Drum Asia Cafe pilots Usable Health's SmartMenu terminal
• Today's Technology Rules Restaurant Marketing
  Learn how smart restaurant operators are using apps and other technology to increase customer count, build loyalty and access to real-time reports.
• Ensuring Success Long After The Consultant Leaves
  Restaurateur Bob Amick describes the steps necessary to make sure a restaurant is prepared to thrive after the consultant leaves
• Sommeliers: Training and Results
  What is a true sommelier, where do they train and how do they help a restaurant?
• When No Comment is Not the Answer
  Learn what to say and do when you have an incident at your restaurant or experience a bad review.
• Sustainable Shopping Tips for Chefs
  A list of useful legal terms and jargon that companies use to market their foods, compiled by Georgia Organics.
• Collaborating for Zero Waste
  An Atlanta environmental group goes national with National Restaurant Association
• What Restaurateurs Must Know About Food Allergies – Part 2
  Part 2 in a two part series providing critical food allergy information for restaurant operators, chefs, and staff.

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