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Liza Berger

Articles by Liza Berger
Operators tread carefully when promoting eco efforts 
For operators seeking to make their restaurants more ecofriendly, one of the new challenges they...
Evos says it was green before green was cool 
TAMPA Being green is relatively easy today. That wasn’t the case back in 1994 when...
Restaurants turn to nontraditional venues to boost brand recognition 
If restaurateurs are wondering whether there is growth in nontraditional venues, they should take a...
Super fans: Restaurants capitalize on sports fever 
Americans love their sports— from college football to major league baseball, NASCAR and any number...
Easy being green: Restaurants look to be good environmental stewards next year 
Green will be the color of the restaurant industry in 2008. Also, look for restaurants...
Disastrous situation: Staying afloat after hurricanes, fires and other natural calamities 
Marketing is usually top of mind for restaurants — except when a natural disaster strikes....
Mini-size me: Chains eye smaller portions, more options to woo health-conscious diners 
Since the country's obesity epidemic became top-of-mind for restaurants, the industry has found many ways...
Intl. restaurants use foreign concepts to woo Americans 
Establishing a foreign restaurant concept in the United States poses a bit of a conflict....
Quick-casual venues explore specialized menus 
Like music pop stars, most quick-service restaurants made their name with one hit single. ...
Natural selection: Companies reap sales benefits from specially grown and produced foods 
Organic and natural food is not just for hippies – or even yuppies – anymore....
Interior appeal: Restaurants invest in design to reinforce brand 
Talk to any restaurateur and you'll hear the same lament: Patrons are picky — pickier...
Acut above the rest: Restaurants pull out all the stops to entice special-occasion guests 
Like its signature steaks, the atmosphere is sizzling at Fogo de Chao on a Saturday...
Minn. restaurant group stays fresh by embracing changing culinary trends 
When Mike Currie befriended Jerry Zubay more than 30 years ago, the two men weren’t...
Restaurants wade into social media to hook 'virtual' customers 
Many restaurants are just beginning to explore a new frontier in marketing: social media. While...
Responding to food safety crises, restaurants promise to do better 
Some might say Taco Bell can't catch a break – much less a rodent. ...
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