food costs

Avian flu has been found in more animals and a human, prompting calls for diligence

By Peter Romeo on Apr. 04, 2024

Authorities say the contamination has spread to the nation's largest egg producer and a 12th dairy herd, but the impact on prices has yet to be seen.

Operations

Build a better menu: Solving the profit vs. price puzzle

Sponsored content from our partner Entegra on Mar. 06, 2024

Get the tips, tools and tech restaurants need.

Technology

Actual vs. theoretical food cost variance: Why does it matter?

Sponsored content from our partner MarginEdge on Feb. 20, 2024

Discover how mastering food cost variance can significantly enhance your restaurant's profitability and operational efficiency, ensuring you stay ahead in the competitive culinary industry.

Financing

Restaurant menu prices continue to get more expensive

By Jonathan Maze on Feb. 13, 2024

While inflation is moderating, it's not moderating as much for restaurants, which are raising menu prices more aggressively as a result.

Financing

PFG expects food costs to climb again toward June

By Peter Romeo on Feb. 08, 2024

The distributor said it saw a slight deflation in prices during the end of 2023, but foresees a "very slight" climb toward mid-year.

Premium

Financing

Food costs have come down, but they remain high

By Jonathan Maze on Jan. 30, 2024

The Bottom Line: Falling food costs give operators more options for dealing with traffic. But not all prices are falling. And the deflation could help retailers a lot more than restaurants.

Financing

How private equity is impacting food costs

By Jonathan Maze on Jan. 24, 2024

A Deeper Dive: John Davie, CEO of Buyer’s Edge Platform, joins the Restaurant Business podcast to discuss technology, food costs and the outlook for inflation.

Premium

Food

Beef prices are soaring. It won't get better anytime soon

By Patricia Cobe on Dec. 07, 2023

With beef inflation expected to stick around for the next few years, steakhouses and meat-focused concepts are creating strategies to manage sourcing and the menu. It's all about being flexible.

Financing