food costs

NRA Study: Restaurants Continue Positive Trend in July

By Restaurant Business Staff on Sep. 01, 2004

WASHINGTON, DC - The restaurant industry remained in a positive position in July, according to the latest results of the National Restaurant Association's...

Technology without People Is Only Half the Battle

By Restaurant Business Staff on Oct. 20, 2006

Speaking in a panel discussion during the inaugural IFDA Foodservice Distribution Conference & Expo here Monday, Oct. 16, titled "A Strategic View of...

Menu rehab on a shoestring

By Restaurant Business Staff on Jul. 01, 2008

Big profits from cost-conscious changes. As food costs continue to escalate and margins get squeezed ever tighter, periodic menu fixes become even more important to the bottom line.

A distributor chef with muscle

By Restaurant Business Staff on May 01, 2010

If your impression of a distributor chef leans more toward a salesman in a chef’s coat, you’ve not met Daryl Shular.

Restaurants Poised to Raise Prices

By Restaurant Business Staff on Oct. 28, 2011

(October 28, 2011)—Restaurants are poised to raise prices as Americans become accustomed to more expensive food at grocery stores. U.S. consumers paid 2.6...

Food

In praise of braising

By Patricia Cobe on Feb. 07, 2014

Boost flavor and cut costs by braising parts of the animal that you may have overlooked.

Famous Dave’s exits Richmond, Va., market

By Peter Romeo on Dec. 29, 2014

Three corporate stores were shut, and the franchisor says more could follow.

Preparing for more cost increases

By Restaurant Business Staff on Jan. 14, 2005

Up, up, and away. Beef prices. Cheese prices. Seafood, gas, insurance. Labor costs, as states from New York to Oregon—and many in between—prepare to hike minimum wage.

The cost of higher costs

By Restaurant Business Staff on May 13, 2007

Labor, food, energy, insurance, real estate—you name it, the fundamental prime costs of doing business are up, in some cases dramatically.

5 ways to get through tough times

By Restaurant Business Staff on Sep. 01, 2008

If there’s one person who really wants you to succeed, it’s your DSR. With the average rep visiting 15 to 20 operations each week, they see and hear it all in your marketplace. We asked DSR's what advice they’re offering customers facing soaring food costs and declining customer counts.

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