operations

Bon Appétit Debuts New “Fish to Fork” Sustainable Seafood Sourcing

By Restaurant Business Staff on Sep. 22, 2011

PALO ALTO, CA (September 21, 2011)—Bon Appétit Management Company is extending its sustainable sourcing sensibilities to a new Fish to Fork seafood...

Be mine

By Bill Main on Feb. 08, 2001

Everyone loves to receive this message on Valentine's Day. But foodservice operators need loyal customers every day.

Operations

Hot off the panini press

By Restaurant Business Staff on Jan. 01, 2012

To paraphrase the Gershwins, “You say panini, I say panino...” Technically, if you’re making just one of these popular Italian-style grilled sandwiches, it’s a panino; more than one, it’s panini. No matter what you call them, you need a dedicated grill to make a panino or panini the right way.

Have your cake when they eat it, too

By Bill Main on Mar. 21, 2002

Turn tables or sell desserts? It is more profitable to turn tables, right? Wrong. Try on this point of view and see if you can't improve profits at your restaurant.

The Week in Franchising, May 1, 2012

By Peter Romeo on May 01, 2012

A number of industry veterans try new brands in this week's roundup of news relating to growth chain franchisees and franchisors.

Get smart

By Bill Main on Jun. 12, 2003

There is nothing new about setting goals and related action steps. As markets change, competition stiffens, and foodservice companies expand, the challenge becomes to focus on our specific goals.

Benjamin Foods Names new Director of Purchasing

By Restaurant Business Staff on Sep. 20, 2012

HATBORO, PA (September 20, 2012)—Benjamin Foods has announced that Brian Polter has joined the company as Director of Purchasing.Polter has extensive...

Mind your manners

By Bill Main on Jan. 27, 2004

Remember the good old days when people said "Please," receiving thank you notes wasn't a surprise, and handwritten business correspondence was de rigueur?

Food

Catering concepts

By Restaurant Business Staff on Feb. 21, 2013

Chefs in foodservice operations of all stripes are bringing distinct culinary experiences to their catering customers, offering everything from farm-to-fork menus to boxed lunches to deluxe sit-downs.

Tour de Force

By Bill Main on Jul. 15, 2004

Watching the Tour de France is always exciting. I became hooked on the sport as I watched Lance Armstrong, the young American cancer survivor, compete for and win an unprecedented seven tours.

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