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Untold stories from the NRA show

 By Peter Romeo on May 21, 2013

Zipping around the industry’s annual Woodstock, you may have missed a few developments that added color to this year’s gathering. While feeling is returning to your feet, here’s your chance to catch some of the unsung moments from the National Restaurant Association’s annual convention.

Financing

Local sourcing for less

 By Sara Rush Wirth on Jun. 17, 2014

Local sourcing is hot with operators and consumers alike, but the trick remains how to do it without breaking the bank.

You take dollars to the bank, not percentages

By Bill Main on Sep. 22, 1998

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.

EEOC: Teens unaware of right to sue

By Restaurant Business Staff on Dec. 16, 2004

Teen workers are poorly informed about their right to sue employers who harass or abuse them, according to the U.S. Equal Employment Opportunity Commission.

Financing

Loving underutilized cuts of red meat

By Restaurant Business Staff on Feb. 12, 2006

To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.

Financing

Cooking trans-fat free

By Restaurant Business Staff on Nov. 12, 2006

When the Food and Drug Administration announced that the level of trans fats must be revealed on labels starting January 1, 2006, packaged-food makers quickly found ways to reduce them.

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