food costs

Silver linings in an economic storm

Yes, customer habits are changing. But some operators are changing along with them—and reaping rewards.

SNA Launches Tray Talk Website, Releases School Meal Trends Data

NATIONAL HARBOR, MD (August 17, 2010)—As children return to school this fall, a new SchoolNutrition Association (SNA) website and survey are demonstrating...

Rising temperatures in the years ahead could have a direct impact on a wide range of food items.

Competitors and other observers of casual dining’s high drama may need a chiropractor after this week.

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.

Which of your menu items deserves the most prominent places on your menu? How can you maximize your menu profitability? Calculation of the gross profit contribution of your items can lead to higher profits.

With venison, buffalo, and squab now offered on mainstream menus, fans are getting wild with their dinner orders.

Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the millennial generation, also known as Generation Y, have significantly decreased their rate of dining out. This age group also tends to base their food choices on impulse, price and time. Here are other findings from the NPD report.

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