The i.Menu Forum - Join us on December 2 in Naples, Florida. Are you a restaurant/hotel owner/manager or looking to open a new restaurant or upgrade existing? 

Want the latest restaurant technology solutions in your investment ? Wanted to purchase the new Tablet Point of Sale Menu system but want to try it out first ? Come join us at the i.Menu Forum, the Forum is  a full day conference track full of seminars and hands on conference with the latest technologies solutions like Tablet Menus, SmartPhone Credit Card Swipe Readers, Mobile Payment Solutions, Security Enclosures, Text SMS Reservations, Waitlists, Online Menus, Cloud & Social Media Solutions.

Carmine De Santo

Show Manager

i.Menu Expo

416-907-8410

Orlandosentinel.com - Ryan Smith wasn't spooked by the ghosts of failed restaurants when he opened an upscale sports bar at a Winter Park address where several other eateries have closed.

"I don't believe in cursed locations," said Smith, whose Matilda's on Park sits on the slower end of Park Avenue across from St. Margaret Mary Catholic Church. Before Matilda's, the space churned through five restaurants in a decade.

The site is one of many throughout Central Florida where restaurants have a hard time keeping their doors open. Continue

Floridatrend.com - Taking a successful menu and concept to 100 other locations to create a chain has lost some appeal to the most modern of Florida restaurateurs. They would rather create whole new restaurants, each with a distinctive menu, décor and vibe — from rustic Asian to upscale Caribbean and every corner of Europe and regional America in between.

Instead of hanging the same shingle in many places across the state or across a metro area, restaurateurs often find it easier to run several restaurants in the same neighborhood. By thinking small at first, small plates in small spaces, they remain nimble and keep growing. Continue

Thepacker.com - Growers and distributors who’ve joined the revamped Georgia Grown program, now in its second year, are excited about the program’s potential. “It’s been a really big plus for us,” said Tim Mercier, owner of Blue Ridge-based Mercier Orchards, one of the state’s largest apple grower-shippers. “In the past, a lot of suppliers would stay with Washington or some of the other growing areas and not even try to source local apples,” Mercier said. “The Georgia Grown program has increased the demand for local apples tremendously,” he said. “We now have access to institutional markets such as schools, where nutritionists are requesting Georgia apples, and a lot of chain stores want to feature locally grown fruit, another big plus.” -

See more at: http://www.thepacker.com/fruit-vegetable-news/shipping-profiles/State-program-a-plus-for-locally-grown-items-222692541.html#sthash.j4RmiD52.dpuf

Marinacityonline.com - 6-Sep-13 – As a class action lawsuit looms for Restaurant.com, the online seller of restaurant coupons – that is owned by two River North residents – is serving as an example of what not to do for any business offering gift cards and certificates.

On July 9, the Supreme Court of New Jersey decided against the Arlington Heights, Illinois company in a complaint over expiration dates on gift certificates the company sold that have conflicted with state laws, including laws in New Jersey and Illinois, which define how long a gift certificate must be valid. Continue

Two St. Petersburg businesses, Cassis American Brasserie and the Chihuly Museum, will be featured Thursday on the Food Network show, Emeril’s Florida. 

You can watch Emeril Lagasse visit these locations at 9:30 a.m. Thursday on the Food Network. 

"Chef Emeril’s travels highlight the vibrant flavors Florida has to offer,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association, in a news release. “We hope this show gives viewers a taste of the Sunshine State and encourages them to visit some of our favorite places along the Gulf Coast.” Continue

Miamiherald.com - A much-touted South Beach Thai restaurant has sued its former celebrity chef, accusing him of stealing its recipes, employees, customers and even publicity photos when he quit last month to return to his family-owned eatery.

But the chef, Piyarat Potha Arreeratn — better known to Thai food fans as Chef Bee — said through his attorney that the Khong River House is trying to subject him to “a Vulcan mind-wipe to obliterate 20 years of cooking experience.” Continue

Fastcasual.com - Corner Bakery Cafe today announced plans to open more than 50 new franchised units across the country. Plans call for nine cafes in San Diego, seven in Oklahoma, 10 in Northeast Florida and 21 throughout the Boston area, according to company press releases.

"Corner Bakery Cafe has a clear understanding of their brand vision, which is consistently demonstrated by the way they bring to life their core values in everyday business," said San Diego Franchisee Ben Eramya, owner and operator of FEAST Foods LLC. "The leadership team has a great understanding of how dynamic quality food is important to attracting guests to the brand. And the leadership team clearly has an understanding of how important it is to involve and embrace its franchisees in efforts towards bringing their brand vision to life, which will surely enable the brand to remain relevant in the guests' eyes forever." Continue

Denverpost.com - A federal judge in Denver ruled late Tuesday that Colorado's long-awaited first Steak 'n Shake restaurants — one in Centennial and another in Sheridan — must stop operations immediately, favoring the national chain's request for a preliminary injunction to shut them down.

The ruling takes effect the moment Steak 'n Shake files a $50,000 bond with the court, which is expected by Thursday. In the meantime, both restaurants were operating normally Wednesday, offering Steak 'n Shake menus to customers. Continue

Onlinewsj.com - An updated tax rule is causing restaurants to rethink the practice of adding automatic tips to the tabs of large parties.

Starting in January, the Internal Revenue Service will begin classifying those automatic gratuities as service charges—which it treats as regular wages, subject to payroll tax withholding—instead of tips, which restaurants leave up to the employees to report as income. Continue