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Restaurant Technology Trends and the Customer
As this year’s figures continue to come in from restaurant accounting figures during 2009, we will continue to see a year of contraction in total restaurant industry sales. Nevertheless, we as consumers will continue to eat out and rely on
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Food Service Warrior: How the Industry has Shaped My Life
When I sit back and reflect upon my life in the restaurant world I often wonder if I made the right choices. Maybe I should have gone to college or pursued my love for extreme sports. I think about what
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Point and Eat: Fishing for Your Dinner Online
Many readers of this magazine are new to Omaha and looking for a little culinary fun. Maybe you are a recent transplant or are here on business. Or maybe you’re doing the family thing, visiting Aunt Bessie and Uncle Ron,
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Organic: What Does It All Mean
Organic, local, biodynamic, ethical, free range, natural, grassfed, and GMO free. Confused? You should be. With so many food buzzwords, and questions like ‘is raw cacao powder healthy‘? So many talking heads in the media using them, and a new
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Top Chef Junior: MCC Style
Chef knives flashing, sauté pans sizzling, and whisks whipping in a frenzied blur will all be a part of the action when teen chefs-in-training hit the competition floor at the Institute for Culinary Arts High School Invitational at Metropolitan Community
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Bar Chat: The Dundee Dell
The Dundee Dell, a true Omaha institution, is celebrating its 75th anniversary this year. I sat down recently with Monique Huston, general manager of The Dell, for a peek behind the curtain of this legendary pub. FSM: Describe the restaurant.
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A Day in The Life of a US Foodservice Territory Manager and The Chef
We all know when we walk into a restaurant that we will get seated at a table, be given a menu, select what we want to eat and ultimately pay our dining bill. However, many of us do not realize
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Metro Culinary Competition 2009
The timer starts as the students hustle around to get all of their supplies out. Banging and clanging can be heard all around as the pots, pans, dishes, and utensils are being drug out from their moving containers. Then it
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Food Service Warrior: When is Over-Pouring Out of Line?
How many people go to the bar because they know they are going to be over-poured on the drinks they buy? From the people I have talked to, it’s not very many. Most people like to know how much they
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Outside Looking In
I confess: I was hesitant leaving Portland for Omaha. When the big moving day finally arrived, the experience was solidified when my wife and I packed all our belongings onto a moving truck and began psyching ourselves up for that
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