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food costs

Red Meat: Plating Protein

 By Restaurant Business Staff on Jun. 01, 2008

Meat is usually a restaurant’s priciest food purchase. But even with wholesale food costs skyrocketing over the past year, the current news isn’t all dismal at the center of the plate. Red meats haven’t been hit as hard as wheat, eggs and dairy products. Yet.

Food Inflation On the Horizon, Wells Fargo Says

 By Restaurant Business Staff on Dec. 15, 2009

By Jeff Wilson(Dec. 16, 2009 - Bloomberg)—Rising milk, beef, pork and chicken prices will double the pace of U.S. food inflation next year as livestock...

Consumer Trends

Rising food prices forcing change in diets

Jun. 30, 2011

People across the globe are changing their dietary habits because the price of food is increasing exponentially. Particularly in the poorest countries, cutbacks on the quantity and quality of food are being seen due to rising food costs, states a report by Oxfam America.

Food

The state of the center of the plate

By Patricia Cobe on Nov. 15, 2013

As 2013 winds down, 2014 trend predictions proliferate, reaching a critical mass sometime around New Year’s Day. A few preliminary reports are in and here’s what some reliable industry sources are predicting about what meats and other proteins will fill the entrée portion of the plate.

Along the Puerto Rican pork trail

By Patricia Cobe on Oct. 28, 2014

Operators feeling the pain from high beef prices are looking for ways to menu proteins that are more profitable. They might take a few cues from Puerto Rico—a country that gives the pig a place of honor at the table.

ID Report Readers Forum:Foodservice Industry Favors House Decision

By Restaurant Business Staff on Mar. 19, 2004

We asked our readers to comment on the anti-obesity lawsuit law that was adopted by the House of Representatives, news of which appeared in the "Wellness...

Financing

Getting the most out of your dessert buy

By Restaurant Business Staff on Oct. 12, 2006

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

Ben E. Keith Foods

By Restaurant Business Staff on Jul. 01, 2008

A distributor who gets food costs down Ben E. Keith Foods Fort Worth, TexasID ranking: 9th largest distributor in the U.S. Accounts: 22,000 in the South and...

Desserts: Sweetening the pot

By Patricia Cobe on May 01, 2010

The dessert menu has typically been a surefire way to boost the check by hitting customers at their vulnerable sweet spots. But for many restaurant patrons,...

Independents Trying To Lure Customers Away From Chains

By Restaurant Business Staff on Sep. 26, 2011

CHICAGO (September 26, 2011- PRNewswire)—Battling with low operator and consumer confidence, rising food costs and a lack of corporate support, independent...

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