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Understanding flavor

 By Restaurant Business Staff on Mar. 14, 2006

It's one of the cornerstones of the restaurant business (along with employee problems and debt). Isn't it time you got to know it a little better?

Fresh cheese 101

 By Restaurant Business Staff on Jun. 11, 2008

On its most basic level, cheese is simply preserved milk. To “preserve the milk,” one must lower the water activity, thereby controlling the bacteria that cause spoilage. Ironically, cheese makers achieve this process with other non-harmful beneficial bacteria. The same effect is also achieved by using acid.

The Week in Franchising, March 13, 2012

By Peter Romeo on Mar. 12, 2012

A roundup of developments affecting franchisees and franchisors.

Pop your cork

By Bill Main on Feb. 28, 2004

Corkage fees charged by restaurateurs to uncork, decant and serve a customer's bottle of wine have soared to upwards of $50 in America's most popular dining spots. This is creating a controversy that has some people popping their corks.

How heat affects flavor

By Restaurant Business Staff on Apr. 14, 2006

By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.

Average Employees: The Unsung Heros

By Restaurant Business Staff on Oct. 01, 2008

Managers tend to focus their attention on top performers or poor performers, leaving the majority of employees neglected. The average employees, though, are the unsung heroes of an organization.

Financing

Conscious Capitalists share their smarts

By Patricia Cobe on May 01, 2012

Six top business leaders describe how to create and sustain companies with purpose.

It's always something

By Bill Main on Jun. 30, 2004

You've switched to 4-week accounting periods. You're using the Uniform System of Accounts for Restaurants. You're even taking inventories and calculating prime costs on a weekly basis. So why do the other "numbers" on your P&L still look screwy?

Up close with sugar, honey and syrup

By Restaurant Business Staff on May 13, 2006

Here we run through a glossary of variations on the big natural sweeteners, from brown sugar to sorghum syrup with some interesting facts thrown in along the way.

Understanding a Profit and Loss Statement

By Restaurant Business Staff on Feb. 20, 2009

Added to the growing list of business skills that a DSR must be familiar with, the review and consultation of P&L’s just might be the most productive and...

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