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Port Townsend, Washington.- I don't know what is worse:the maintenance of a wooden boat, which is never ending or that of customers who suddenly...
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Find out more about John: To further his restaurant writing career, John Foley decided to open a restaurant. After designing, developing, opening, operating, closing and selling eight restaurants in 10 years, Foley now writes about the business he loves to observe. |
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SF Restaurant Business Examiner's Articles
Showing: cleanliness articles
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It's Friday in Wine Country and somehow the calendar turned to October. The non-summer, summer flew by in Northern...
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It's the week before Labor Day and the tourist trade is down. Restaurants are slow, bar crowds are thinning out...
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(Blogger's Note: This is the second in a three part series on staying focused.) It doesn't matter which of life's...
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The ability to pan a dining room and spot significant elements out of place is an inherent quality honed to...
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Walking into a local Union St. saloon styled preppy bastion for lunch a few weeks ago, my business partner and I were discussing the difficulties in...
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In a society where food is king and taste can be easily swayed to a fast food menu board from flavorful prix fixe tasting menu based on price alone,...
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Unsightly is a word seldom heard in restaurants. And, when it is heard, it is probably whispered between guests, leaning towards each other so nobody...
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There isn't a restaurant owner alive who doesn't constantly walk around scratching their head, thinking, "Why me God? Why me?" Yet we all...
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Tonight Chad Harris is going to be having a sleepless night. And tomorrow night is probably going to be worse. These aren't the first restless nights...
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