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Restaurant Informer Magazine

July / August Issue

July August 2017 Issue Cover

May / June 2017 Issue

  • 4 Things to Know About Offering Gift Cards: from deferring revenue for unredeemed cards to claiming deductions, there’s a lot you may not know about how gift cards can help your bottom line.
  • 8 Keys to a Successful Beverage Program: boosting the focus on your drinks menu can bring big benefits to your restaurant.
  • Server, What’s in your Broth? Addressing dietary concerns is not just a matter of life or death for your diners, it can affect your bottom line, too.
  • 2017 Rising Stars: check out these five chefs, who were selected in partnership with Georgia Restaurant Association as the ones to watch in the state’s restaurant scene.
  • Help Wanted! Turn this Message into an Opportunity: with the economy on the upswing, hiring employees who are a good fit for your business is getting harder. Here’s how to find the best talent in a tight labor market.

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April 2017 Issue

  • Serving up Dollars: As one of the state’s largest employers, Georgia restaurants deliver a significant economic impact.
  • In the Fast Lane: Fast-casual restaurants went mainstream in the 2000s and now it’s the most rapidly growing segment of the restaurants industry.
  • Cooking with Plants: a Q&A with SpaceX Chef Ted Cizma

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March 2017 Issue

  • Locally Grown: Meet the six selected this February to be the 2017 Georgia Grown Executive Chefs.
  • 4 Ways to Handle Drink Garnishes Safely: Drink garnishes may look good, but they also need to be handled safely to protect your guest from foodborne illnesses.
  • When Fake News Gets Real: 3 lessons learned from Pizzagare – when a gunman opened fired in a D.C. restaurant last Dec. – to protect your brand against false information.
  • Lights, Camera, Eat! Movies and TV are big business here in Georgia and restaurants are taking a starring role.

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November/December 2016 Issue

  • November December CoverTake Harassment Off the Menu
  • 10th Annual GRACE Awards: The 10th Annual GRACE Awards honors those who have made a mark on the state’s hospitality industry, from those running large corporate restaurants and small independent spots to restaurant employees and managers
  • Riding the Next Wave


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October 2016 Issue

  • coveroct2016ri6 Steps to Creating Influence on Social Media
  • An International Flair: Today’s restaurants reflect the melting pot of our shared heritage, with many chefs getting back in touch wit their roots and offering up an electric array of the world’s flavors across the state
  • How to Get and Maintain an Alcohol License in Georgia
  • Show Off Your Tastes to the City: The 15th Annual Taste of Atlanta brings more than 90 local restaurants in front of thousands of potential diners

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September 2016 Issue

  • cover_rinformer_09_16-homepageMacon Mojo
  • Gin and Anything: Craft distillers have developed a new category of gin that play very well with others
  • The Filthy Five

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July-August 2016 Issue

  • CoverRInformer copy6 Steps to Increase Your Brand’s Visibility
  • Tech to the Rescue: From turning tables faster and preventing inventory loss to reducing identity theft, Georgia-grown technology can improve your restaurant’s efficiency and bottom line
  • Get on Board the Technology Train

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May-June 2016 Issue

  • Restaurant Informer May June 16 Cover4 Ways to Re-Evaluate Your Supply Chain
  • How Much Do You Know About Food Allergies
  • It’s All Fun and Games: hospitality companies are finding that food mixed with fun is a profitable investment
  • The Truth About Vermouth

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April 2016 Issue

Restaurant INFORMER April 2016

  • Kennesaw State University: sustainable foodservice practices have gained national recognition.
  • 10 not-so-obvious ways to go green
  • Parsley’s Catering – a green business model
  • 12 Steps to Prepare Your Restaurant for a Crisis
  • The Restaurant Industry’s 2020 Forecast


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