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food costs

Financing

The challenge of raw material costs

More than two in five operators have said that, of all factors, higher costs have most negatively impacted their operating profit in the past five years.

Consumer Trends

5 seafood menu items to avoid this Lent

Diners are eating seafood less frequently now than they were two years, according to new Technomic data. Operators may want to reconsider offering these five particular seafood items for Lent as diners’ interest in them declines.

Diners show willingness to eat a variety of less-common cuts of beef and pork at restaurants according to new Technomic research.

Steak trim, beef scraps and odds and ends of lamb, pork and other red meats can take on new identities and generate additional profits when repurposed into starters.

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

Some restaurants today are adding millions of dollars of revenue to their bottom lines by measuring and controlling their food costs.

Here are the top five ways a centralized, web-based back office solution improves your inventory management.

In announcing first-quarter financial results, the chain shared it’s moving forward with plans to sell 540 company-owned restaurants in the U.S. as well as its Ohio-based bakery business.

The federal judge hearing the FTC’s efforts to block the combination says his decision will ride on understanding distribution and determining what options would be left for foodservice operators if the deal proceeds.

By reformatting the dish—and using ground meat instead of sliced leg—Millman now is able to offer lamb for $15 instead of $35, appealing to younger diners.