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Britain’s Top Twenty (20) Restaurants 2013

Guide Covers 2013
The Top 20 (Twenty) Restaurants in Britain 2013 produced from the three leading inspector-led guides
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The Future? Universal Cloud with Universal Access?

Brain
Is a Universal Cloud with Universal Access the Future?
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Editorial: The Future of Restaurants and Wine?

WineEditorialThierryTomasin
Podcast Episode 18: The role of the sommelier in assisting the consumer beyond the restaurant walls
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Brand Management in the Internet Universe?

Riding the Information Superhighway
Podcast Episode 17: The information superhighway and new demands on brand management .
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Restaurant Food Photography in the Information Age

Restaurantfoodphotot-tn
Podcast Episode 14: An assessment of the trend of restaurant food photos appearing on websites.
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The Past, Present and Future of Gastronomy?

pastpresentfuturegastronomy-tn
Podcast Episode 13: Discussing great chefs from history and considering the future.
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Viral Marketing: Today’s Sensation or Yesterday’s News?

viral-marketing
Podcast Episode 12: The techniques available and their efficacy to the restaurant scene.
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What of the Guides in the Digital Age?

Originalmichelinguide-tn
Podcast Episode 11: The opportunity afforded by the internet to the leading guides
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What Really Happens in the Kitchen?

whatreallyhappenskitchen
Podcast Episode 7: A model for business and applying that to the fine dining kitchen.
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The Broadsheet Restaurant Critic – Here to Stay?

newspapers
Podcast Episode 2: Is a physical newspaper something of the past?
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The Demand for Fine Dining – Is it Sustainable?

Algore
Podcast Episode 1: Are we entering a new economic era that will profoundly affect fine dining?
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The Internet Meets Coffee Houses?

DARPA_Logo
What romantic connection can a nation's beverage and a global technology network have in common?
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“On Demand” in the Restaurant World?

computerseditorial
While corporations re-model the wheel with customers, what are restaurants doing to gain advantage?
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Michelin Guide Rouge – A Guide for the 21st Century?

MIchelineditorial
How have Michelin developed the red guide; does it retain the spirit of Andre and Edouard Michelin?
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Gastropub: Cultural Shift or Question of Economics?

gastropubeditorial
Is the Gastropub phenomena one that is here to stay or should we see them as a function of markets?
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Would The Real Gordon Ramsay Please Stand Up?

Gordon-Ramsayeditorial
Is Gordon Ramsay cashing in on an enhanced media profile at the expense of culinary excellence?
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