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Food, service, value & cleanliness are key factors that drive repeat business RH Magazine ow.ly/D6sso

Bitter is the new bold makes Technomic's list of 10 food trends for 2015. ow.ly/D6THO

Best and worst places to open a restaurant via Restaurant Business ow.ly/D6PbV

Engagement levels among service employees are among the lowest & have declined while increasing for other categories bit.ly/1anDI03

On the heels of Caesar salads & guacamole, coffee brewing has also gone tableside FSR ow.ly/CVigr

Butchering whole hogs, James Bond Cocktails and other restaurant classes that build business and relationships. ow.ly/CKFol

How Starbucks' pumpkin spice lattes are the perfect blue print for seasonal selling @Swipely ow.ly/D6Nmy

Virginia is the food region of 2014 @EsquireMag ow.ly/COoSW

The best beverage programs of 2014 chosen by FSR's readers. ow.ly/D6tr7

7 steps to opening a second restaurant location Restaurant Engine ow.ly/D6u5d

When it comes to restaurant takeout, what counts for customers. bit.ly/K41Ru0

How some operators are reducing costs by renegotiating contracts. ow.ly/D6vkV

One-third of food is lost or wasted - what can be done National Geographic ow.ly/D6wQI

The anatomy of a QSR Facebook post. ow.ly/CRqlH

Look at customers' plates & watch them says Bob Thompson. Researchers think words are only 7% of communication ow.ly/CLBoK

Le Bernardin tops Zagat's list of top 100 NYC restaurants ow.ly/Dixuq

#FF MattM2G @Donaldburns @performance7 Mark Chase MASHPOTATO Donald Burns Thanks for the RT's and support!

'Local' gets love on fast casual menus Technomic ow.ly/Diznm

Daniel Boulud reveals his quality control secrets via Eater ow.ly/CVc71

Around the USA many restaurants are finding ways to appeal to families in the early evening hours. ow.ly/D6CYg