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HealthyDiningFinder.com Launches Redesigned, Expanded Online Resource

 By Restaurant Business Staff on Mar. 06, 2009

California-based Healthy Dining and the National Restaurant Association (NRA) today announced that the online resource has been significantly improved. New...

Financing

Poultry buying intelligence

 By Restaurant Business Staff on Sep. 03, 2009

Count on chicken and turkey to pack a lot of punch for your purchasing dollars.

Pie in the sky

By Restaurant Business Staff on Jan. 28, 2010

The dip in dining-out dollars has been a boon for certain menu items—and pizza is one of them.

Creating distribution networks for locally grown, raised foods

By Restaurant Business Staff on Jun. 02, 2010

CHICAGO (May 31, 2010 - Crain's)—Packing, driving, distributing. Food is the sexy part of the local farm system, all those luscious tomatoes and juicy...

July Restaurant Performance Index Remains Essentially Flat

By Restaurant Business Staff on Sep. 02, 2010

WASHINGTON (August 31, 2010)—As a result of soft sales and traffic levelsand a deteriorating outlook among restaurant operators, the National Restaurant...

2011 preview

By Patricia Cobe on Dec. 01, 2010

Whispers of optimism are filling the dining-sphere as we embark on a new year. There's no question that a different reality still permeates the restaurant...

Financing

RLC’s state of the industry

By Sam Smith on Mar. 29, 2011

The state of the industry, through Technomic and GE Capital’s eyes, is improving. Sloooowly.

Restaurant Patrons Drinking More Tap Water

By Restaurant Business Staff on Oct. 26, 2011

CHICAGO (October 26, 2011)—Tap water is one of the fastest growing beverages ordered at U.S. restaurants, whereas revenue-generating beverages have been...

Financing

How restaurants in Portland, Oregon, are thriving on Conscious Capitalism

By Sam Smith on May 01, 2012

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

Menu mandate for attendees: Better but less costly food and deals, too

By Patricia Cobe on May 23, 2013

At the height of the recession, restaurateurs resorted to head-turning deals to drive traffic. Now that the economy is more or less in recovery, are consumers still seeking deep discounts, or are they more interested in a unique experience, an innovative menu or some other differentiating factor?

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