• Restaurants Leverage Green Practices to Support Environment, Community
  Frank Bragg of Radial Cafe Says Small Green Decisions Lead to Big Green Results
• Staplehouse and The Giving Kitchen Initiative
  Ryan and Jen Hidinger founded a non-profit called The Giving Kitchen, an initiative that will assist the metro Atlanta restaurant community by lending a helping hand to industry members impacted by medical or other unanticipated hardship. Staplehouse will be the flagship and backbone of The Giving Kitchen, a casual fine dining experience with a purpose.
• Seven Lamps: Serving Craft Cocktails with Local Ingredients
  Seven Lamps' Drew Van Leuvan and Arianne Fielder Lead the Craft Cocktail Trend
• The Power of Paperless: New Technologies Can Offer Increased Efficiency, Revenue, Flexibility and Savings
  Patrick Albrect, owner of Great Food Group Inc., and Jeff Powell, manager at Social Vinings, discuss the benefits of mobile and wireless technologies for restaurant owners.
• Jay Swift of 4th & Swift Named Restaurateur of the Year
  Jay Swift was recently recognized by the GRA as Restaurateur of the Year during the annual GRACE Awards Ceremony.
• 10 Cutting-Edge Dining Trends of 2013
  10 Cutting-Edge Dining Trends of 2013: Sterling-Rice Group's Culinary Team Tells Us How a New Year of Food Will Play Out
• A Slow Grow is the Key to Longevity for Johnny Harris' Restaurant
  Ingenuity and Hard Work Help Johnny Harris' Stand the Test of Time
• Trucking Into Profits: Willy's Expands on Wheels
  Extending Your Revenues: Willy's Drives New Business With a Food Truck
• From Staff Turnover to the Obesity Epidemic, Every Restaurant Faces Challenges in Making a Profit
  Top Chefs Discuss Their Restaurants' Biggest Challenges
• Owner’s Roundtable: A Taste of Changing Trends at 5 Seasons
  Four Industry Veterans Discuss the Biggest Challenges Facing Restaurants Today

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