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		<title>The Business Plan: Why Putting It on Paper is More Important Than Ever!</title>
		<link>http://www.restaurant-owner.com/restaurant-startup/the-business-plan-why-putting-it-on-paper-is-more-important-than-ever/</link>
		<comments>http://www.restaurant-owner.com/restaurant-startup/the-business-plan-why-putting-it-on-paper-is-more-important-than-ever/#comments</comments>
		<pubDate>Thu, 27 May 2010 22:49:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Startup]]></category>
		<category><![CDATA[business plans]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=255</guid>
		<description><![CDATA[For anyone thinking of starting a business, it’s the best of times and the worst of times. (Apologies to Charles Dickens!) We’re living in an era of great change, which by definition is ripe for entrepreneurial ventures. And yet—thanks to economic pitfalls, shifting markets, and tougher-than-ever competition—the prospect has never been more daunting. But there [...]]]></description>
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		<title>Restaurant Marketing Goes Hyperlocal</title>
		<link>http://www.restaurant-owner.com/restaurant-marketing/restaurant-marketing-goes-hyperlocal/</link>
		<comments>http://www.restaurant-owner.com/restaurant-marketing/restaurant-marketing-goes-hyperlocal/#comments</comments>
		<pubDate>Sun, 09 May 2010 01:45:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Marketing]]></category>
		<category><![CDATA[Foursquare]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=252</guid>
		<description><![CDATA[There&#8217;s a new movement afoot in the urban centers of this country. It started sometime last year and is still in its infancy, but given enough time, it could become the next MySpace, Facebook, or Twitter of the social media revolution. It&#8217;s called &#8220;hyperlocal&#8221; social media. One of the pioneers of the movement, Everyblock, provides [...]]]></description>
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		<title>How a Restaurant Can Serve Up More Customers With Social Media</title>
		<link>http://www.restaurant-owner.com/restaurant-marketing/how-a-restaurant-can-serve-up-more-customers-with-social-media/</link>
		<comments>http://www.restaurant-owner.com/restaurant-marketing/how-a-restaurant-can-serve-up-more-customers-with-social-media/#comments</comments>
		<pubDate>Fri, 07 May 2010 01:23:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Marketing]]></category>
		<category><![CDATA[Restaurant Technology]]></category>
		<category><![CDATA[social media]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=248</guid>
		<description><![CDATA[There are many good reasons why restaurants, taverns and bars should be using social media marketing. It is a great way to interact with new customers and keep up with existing ones. It drives traffic to your website. It is much less expensive than traditional advertising mediums like television, radio and print. Stacey Kane, Director [...]]]></description>
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		<title>A Commercial Gas Range Buying Guide</title>
		<link>http://www.restaurant-owner.com/restaurant-equipment/a-commercial-gas-range-buying-guide/</link>
		<comments>http://www.restaurant-owner.com/restaurant-equipment/a-commercial-gas-range-buying-guide/#comments</comments>
		<pubDate>Tue, 04 May 2010 12:00:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Equipment]]></category>
		<category><![CDATA[commercial gas range]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=245</guid>
		<description><![CDATA[A good gas range is the center and the soul of a restaurant or commercial kitchen, and every kitchen is different. Choosing the best unit to suit your specific needs can be a challenge, but if you keep a couple things in mind buying the range you need shouldn&#8217;t be hard. BTUs and Gas Type [...]]]></description>
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		<title>Restaurant Training &#8211; Handling Complaints</title>
		<link>http://www.restaurant-owner.com/restaurant-training/restaurant-training-handling-complaints/</link>
		<comments>http://www.restaurant-owner.com/restaurant-training/restaurant-training-handling-complaints/#comments</comments>
		<pubDate>Sun, 02 May 2010 12:00:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Training]]></category>
		<category><![CDATA[complaints]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=241</guid>
		<description><![CDATA[Picture your guest giving you an unexpected gift wrapped in shiny, gold, paper with a big, red ribbon on top. How would you feel? Now hold on to that feeling. That is exactly how you should feel when a guest complains to you-as if you are getting a gift. Why? Because guests who complain are [...]]]></description>
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		<title>Surveillance Systems &#8211; What Restaurant Owners Need to Know</title>
		<link>http://www.restaurant-owner.com/restaurant-safety/surveillance-systems-what-restaurant-owners-need-to-know/</link>
		<comments>http://www.restaurant-owner.com/restaurant-safety/surveillance-systems-what-restaurant-owners-need-to-know/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 12:00:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Safety]]></category>
		<category><![CDATA[security systems]]></category>
		<category><![CDATA[surveillance systems]]></category>
		<category><![CDATA[video]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=199</guid>
		<description><![CDATA[The right surveillance system, if installed properly, can protect your restaurant from all kinds of dangers within and external. Alarms This is the most basic of all surveillance components. Attach them to any possible opening that a vandal or thief might make use of to sneak inside your restaurant. If the alarm is triggered, you [...]]]></description>
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		<title>Color Code Your Food Safety Program</title>
		<link>http://www.restaurant-owner.com/restaurant-safety/color-code-your-food-safety-program/</link>
		<comments>http://www.restaurant-owner.com/restaurant-safety/color-code-your-food-safety-program/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 12:00:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Safety]]></category>
		<category><![CDATA[restaurant food safety]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=195</guid>
		<description><![CDATA[Bacteria, contaminants, and pathogens are all the enemies of your restaurant&#8217;s kitchen. It&#8217;s a battle you fight every day. The first line of defense is controlling the growth of pathogens that could make your customers sick. That is best accomplished through a robust HACCP program. Unfortunately, as effective as HACCP is at controlling pathogen growth [...]]]></description>
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		<title>Money Saving Tips For Purchasing Restaurant Furniture</title>
		<link>http://www.restaurant-owner.com/restaurant-costs/money-saving-tips-for-purchasing-restaurant-furniture/</link>
		<comments>http://www.restaurant-owner.com/restaurant-costs/money-saving-tips-for-purchasing-restaurant-furniture/#comments</comments>
		<pubDate>Sat, 24 Apr 2010 12:00:30 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Costs]]></category>
		<category><![CDATA[restaurant furniture]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=191</guid>
		<description><![CDATA[Purchasing new furniture can be quite an expense for a new restaurant owner or entrepreneur. Many new business owners may keep their eyes peeled for established restaurants that are closing down or remodeling. These restaurants may sometimes sell their furniture at a discounted price to local up and coming business owners. There are usually many [...]]]></description>
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		<title>New Restaurant Owners &#8211; Focus on Priorities</title>
		<link>http://www.restaurant-owner.com/restaurant-startup/new-restaurant-owners-focus-on-priorities/</link>
		<comments>http://www.restaurant-owner.com/restaurant-startup/new-restaurant-owners-focus-on-priorities/#comments</comments>
		<pubDate>Thu, 22 Apr 2010 12:00:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Startup]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=186</guid>
		<description><![CDATA[Many new restaurant owners put their hard earned money (or more likely the money of their friends, neighbors and relatives), and a great idea of time into re-decorating.I will never forget the seemingly endless spent re-finishing a bar top in the first place I owned.  It was beautiful!  Birds-eye maple.  Several coats of varnish made it look [...]]]></description>
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		<title>Different Restaurant Management Styles For Different Situations</title>
		<link>http://www.restaurant-owner.com/restaurant-management/different-restaurant-management-styles-for-different-situations/</link>
		<comments>http://www.restaurant-owner.com/restaurant-management/different-restaurant-management-styles-for-different-situations/#comments</comments>
		<pubDate>Wed, 21 Apr 2010 02:20:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Restaurant Management]]></category>

		<guid isPermaLink="false">http://restaurant-owner.com/?p=183</guid>
		<description><![CDATA[While some restaurant management styles are at either extreme of Micromanagement of Laissez-Faire, most managers style of management fall somewhere in between. In fact, the most effective restaurant managers have the ability to adjust their style according to the situations that they come across in the day to day operation of the restaurant. Whether your [...]]]></description>
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