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• Lawsuit threats force menu changes at Cheesecake Factory
• IRS rules require strict accounting of tip earnings
   
• Creepy mystery ingredients in fast food
• Friendly's CEO steps down
• Greenwashing in Restaurant Industry
• Chefs and farmers join forces
• Anthony Bourdain Slams Paula Deen for Diabetes-Drug Partnership
   
• Old Country Buffet says about 16 percent of its locations will close
• Friendly’s Ice Cream out of bankruptcy but closes stores
• Celebrity chef Antony Worrall Thompson cautioned for shoplifting
• Will DNA barcoding revolutionize the food industry?
• Survey: Restaurant Operators expect better sales and profit in 2012
   
• Chefs starting out small carve out temporary quarters in established kitchens
• Chicago chefs react to news of Charlie Trotter’s closing
• Waiters at pricey restaurants charged with stealing diners credit card info
• Kitchen Nightmares: Rampant Health Violations in RI
• Forbes names five-star hotels, restaurants and spas for 2012
   
• Crooks eye restaurant grease for biofuel
• Landry's to buy McCormick & Schmick for $131.6M
• Restaurant ads working to attract foodies
• Michael Pollan: The World's 7 Most Powerful Foodies
• Las Vegas Chef pockets $100,000 as 'Top Chef'
   
• The McRib makes a McComeback
• Are 'Elite' Yelpers so influential they can make or break a restaurant?
• Ex-Inmate Shares Stories of Stint as a Death Row Chef
• McDonald's to launch in-store TV channel
• LivingSocial launching exclusive food events
   
• Restaurants mixed on benefit from daily deals
• Friendly’s restaurant closes 63 stores; files for bankruptcy
• Forbes Survey Results: America's Best Chain Restaurants
• Industry finds Americans talk skinny, but eat fat
• Friendly's restaurant chain close to bankruptcy
   
• Chef sues over stake in Burger 21 restaurant
• NDP: World Foodservice Sees Demand Sag
• Fast Casual Formats Thrive as Fast Food Chains Struggle
• Popular Owner of MA Chinese Restaurant Murdered inside restaurant
• Wendy’s is reviving “Where’s the beef?”
   
• 10 ways to build business inside your restaurant's four walls
• An interview with Gordon Ramsay, reality TV chef
• Outback co-founder launches quick-service chicken concept
• Planting Thoughts: How Chefs Can Help Save the World
• Bank of America in Talks for Sale of Pizza Hut Assets
   
• 30 franchises of Uno's fast-casual concept to open in Texas
• In defense of the restaurant dress code
• NPD Group: Restaurant traffic slips slightly in Q2
• Chefs finding the right recipe for fame
• 2012 Zagat survey of restaurants holds few surprises
   
• Wendy's revamps its burger by visiting a pickle chemist
• CA County Supervisor pushes E-Verify for foodservice workers
• Ontario’s restaurant industry says rising energy costs, wages, red tape and sales tax are obstacles
• Restaurant Critic Pans Chefs' Sel-Important 'Manifesto'
• The 10 Worst Restaurant Names - part 2
   
• Portly patron sues White Castle for bigger booths
• The National Restaurant Association spent $843,000 in Q2 to lobby the federal government
• NDP Reports That Independent Restaurants Close More Than Chains
• Google Acquires Zagat To Flesh Out Local Restaurant Reviews
• Texas Chef Introduces World to Fried Bubblegum
   
• More restaurants are targeting customers who use food stamps
• Keep your eyes open for pop up restaurants
• U.S. restaurant index falls to 11-month low
• Video Interview With Food Photographer Penny De Los Santos
• Victims of salmonella outbreak win $1.4M in damages from IHOP
   
• Chef and his famous brothers get fired up over Wahlburgers
• Is It Time For ‘Dining Time Limit’ In Restaurants?
• Hit or Miss? Burger King's new ad created by McGarryBowen
• The Growing Problem Of Fake Restaurant Reviews
• The Restaurant Behind a Chef Michel Nischan's Fresh-Foods Philanthropy
   
• Celebrity Chef Anthony Bourdain Sounds Off on Paula Dean & Sandra Lee
• Burger King freshens fast-food image, kicks King to the curb
• So, You Think You Wanna Marry a Chef?
• Diner kicked out of a restaurant after tweeting that her waiter was a 'twerp'
• Bon Appetit Names The Best New Restaurants in America in 2011
   
• Diners ordering meals through e-tablets at restaurants
• Olive Garden employee may have exposed patrons to Hepatitis A
• Why are restaurant websites so horrifically bad?
• Falling masonry kills customer at restaurant table
• Top Chef declares war on his in-laws
   
• Creativity gone wrong: The 10 Worst Restaurant Names
• Russia Becomes a Magnet for U.S. Fast-Food Chains
• NYC's Five Worst Pizza Slices
• Restaurants are tapping kegs - full of wine
• 5 Emerging Restaurant's selected as 'Hot Concept' winners by NRN
   
• Five Guys Burgers ranked as fastest growing restaurant
• Lessons on Efficiency and more for young chefs
• Bloomberg wants to expand restaurant grading system to NYC food carts
• Some up-and-coming chefs are skipping culinary school
• P.F. Chang’s outlines turnaround plan
   
• Trends: Media launching a slew of chef/foodie documentaries
• Argentina now exports twice as much fish as steak
• 'Relationships' in the restaurant industry
• Ten Things I Learned at the ACF Convention, Starring Alton Brown
• McDonald's to make Happy Meals more healthful
   
• Do Chefs really want to ban kids from their restaurants?
• Kitchen staff fired over chef 'dunking'
• Food Trucks 101: How to Start a Mobile Food Business
• Restaurants cut back on salt, but they're keeping it quiet
• McDonald’s Profit Gains 15% as McCafe Beverages Boost Sales
   
• Chefs find new channels to fill their dining rooms
• The 10 most common taxes and fees for QSR's to keep an eye on.
• Talented young Chef kills herself after fearing she might be fired
• Restaurant Sales and Optimism Drops
• Chef Daniel Boulud on Building A Brand
   
• Local produce near the top of hot menu trends
• NPD: 76% Still Cutting Back on Dining Out 
• Immigration problems continue for Chipotle Mexican Grill
• Mutiny at the Gordon Ramsay Restaurant in NYC
• OpenTable and Its Snail-Mail Rewards Checks 
   
• Study: Mislabeling of fish at restaurants widespread 
• Restaurant Owners Say Groupon, Yelp Bad for Business
• Study: Restaurant chains embrace online ordering
• Fish companies try to reel in radiation fears
• Upper Crust Pizzeria faces US immigration investigation
   
• Chef Voltaggio cries foul over New York Times profile of Sam Talbot
• For Bruno Tison local, seasonal ingredients are key
• When bad websites happen to good restaurants
• Best New Chefs: Where are they now?
• MN: 'Cheeseburger bill' debate gets reheated in Legislature
   
• The Unexpected Death of Santi Santamaria 
• The Game-Changing Cookbook
• Bobby Flay's looking for the 'Next Great Restaurant'
• Rene Verdon dies at 86; White House chef for the Kennedys
• Restaurant Nutrition Draws Focus of First Lady
   
• The Playboy Club returns with executive chef Judy Joo
• Report: Employee turnover up at restaurants 
• Gov.'s chef charged with receiving stolen property
• Restaurant Nutrition Draws Focus of First Lady
• Darden Restaurants Optimistic on 2011