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Written by Christine St. Pierre
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 The Celtics’ championship celebrations are over, but Boston can still stay green. Earlier this month, restaurateurs from Boston and throughout the state gathered at The Institute of Contemporary Art for the Green Restaurant Revolution, a breakfast hosted by the Massachusetts Restaurant Association. Chef Todd English moderated the event that featured entrepreneur Ted Turner and his business partner, George McKerrow Jr., with the objective of stimulating conversation, ideas, information sharing and actions that can yield solutions to reducing the industry’s environmental impact. That it did, with a little humor added to the mix.
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Written by James Ringrose
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 Nespresso is a household name throughout Europe. Much as Starbucks represents coffee in the minds of Americans, Nespresso represents high-quality coffee to most Europeans. The company is well known for superb high-end coffee served both in small cafés and in high-end restaurants. Situated about half way along Cambridge Street in Cambridge, Nespresso has now opened a swanky new showroom to demonstrate both their machines and their coffee.
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Written by Russell. N. Stein, Esq.
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 Retail business owners, including those owning restaurants, have thought about the day when they might sell their business either because they are ready to retire, move on to the next opportunity or simply because they receive an offer too good to pass up. This article provides some tips on the process of selling your business.
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Written by James Ringrose
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 I recently sat down with Bertil Jean-Chronberg, Beehive's GM, to
talk about the nearly one year old Beehive. If you believe the accepted
dogma, a restaurant in a basement with bare brick walls and virtually
no signs of its existence on the outside is in for a hard time. So much
for dogma! Beehive has caught the dining public's imagination in a big
way.
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Written by Christine St. Pierre
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 As a kid working on his grandparent's farm in Wyoming every summer, Jason Bond's job was to pick the asparagus that grew in the fields where the cows grazed. A music major in college, he found himself reading more cookbooks than music books. "I knew I'd never play in the Boston Symphony Orchestra, so I worked in restaurants throughout college," he joked. Always wanting to learn more about the restaurant business, Jason decided he'd make a better chef than a trombonist. "I cook better than I used to, but I don't play better."
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Written by Kim Lawrence
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 When Sandy Block first started studying
for the Master of Wine certification, he didn't even expect to pass.
It's not hard to see why: Out of the only 80 or so candidates
selected to take the exam every year, usually just five to seven
advance to become Masters of Wine. Potential candidates must apply to the
Institute of Masters of Wine before even being allowed into the
program. If accepted, the two-year ordeal includes four papers, three
blind-tastings and a dissertation.
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Written by Christine St. Pierre
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Staying Afloat in Any Economy
Keeping a restaurant out of the red can be a challenge, to say the least. Balancing rising food costs, margins and business expenses is a juggling act, but if you approach it correctly, your restaurant will be in the black.
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