Bibliography for: "Big things come from tiny kitchens: designers for LA's Fennel restaurant took on the task of designing a self-sufficient kitchen"

Richard Martin "Big things come from tiny kitchens: designers for LA's Fennel restaurant took on the task of designing a self-sufficient kitchen". Nation's Restaurant News. FindArticles.com. 15 Dec, 2009. http://findarticles.com/p/articles/mi_m3190/is_n19_v23/ai_7600661/

Nation's Restaurant News

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Articles in May 8, 1989 issue of Nation's Restaurant News

• Taste of Nation raises $850,000 in 48-city effort
  by Milford Prewitt
• When restaurants fail: Perez to the rescue
  by Carolyn Walkup
• McDonald's boosts profits 13% to $141.7M in 1st Q
  by Rajan Chaudhry
• Sky kitchen stays down to earth
  by Carolyn Walkup
• Haute cuisine goes casual: bistros, trattorias surge in popularity as consumers seek modest fare, prices
  by Florence Fabricant
• Jackie's: France meets the Orient in Chicago
  by Carolyn Walkup
• Richard Perry Restaurant: hometown chef makes good
  by Carolyn Walkup
• Airline feeders stew over costs, new red tape
  by Richard Martin
• Cooke works to enhance image of non-commercial food service
  by Bill Carlino
• Big things come from tiny kitchens: designers for LA's Fennel restaurant took on the task of designing a self-sufficient kitchen
  by Richard Martin
• Gourmet purchasing
  by Patt Patterson
• Citrus Club: private dining hits new heights
  by Jack Hayes
• Nikolai's Roof: European dining mystique flourishes
  by Jack Hayes
• Tack Room: haute cuisine in old Tucson
  by Richard Martin
• Chains gain edge as food costs rise: independents forced to raise prices
  by Peter Romeo
• Dennis Riese buys Debevic's; founder Melman seeks stake
  by Richard Martin
• Saucy chefs are pulling into port for sweetness, richness
  by Florence Fabricant
• It's not the size of the kitchen … it's the expertise of the chef that keeps the Hedgerose Heights Inn's 200-square-foot kitchen running smoothly
  by Jack Hayes
• Building more than sales: wine tastings foster loyalty and visibility at little cost
  by Mort Hochstein
• Conservatory: taking a classic one step further
  by Ken Frydman
• Rattlesnake Club: honing the art of fine dining
  by Alan Liddle
• Mann seeks OK to raise stake in Dunkin'
  by Peter Romeo
• Pizza Hut targets minorities with new ad campaign
  by Milford Prewitt
• IFA comes to the rescue of Franchising in the Economy study
  by Ken Rankin
• What's hot in Paris
  by Stephanie Curtis
• Arnaud's: traditional Creole cuisine lives on
  by Tracey Taylor Woodard
• Legal Sea Foods: Boston's bounty from the brine
  by Ken Frydman
• Square One: made from scratch and a touch of class
  by Alan Liddle
• It's standing room only at San Francisco's Postrio
  by Alan Liddle
• Ottomanelli's: home grown and still growing
  by Joe Edwards
• The smoking issue: a fierce dilemma
  by Charles Bernstein
• Angus Barn: restaurant ages with style
  by Jack Hayes
• Jimmy's: a pot of gold in Beverly Hills
  by Richard Martin
• River Cafe: moe than just a pretty view
  by Ken Frydman