products

New Products

By Restaurant Business Staff on Jul. 15, 2005

LAMB WESTON SEASONED ‘AMAIZEING’ FRIES: With their thick, seasoned corn masa batter, Lamb Weston brand Amaizeing Fries turn any menu into a Southwestern...

Manufacturer Spotlight March 2006

By Restaurant Business Staff on Mar. 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Manufacturer Spotlight September 2006

By Restaurant Business Staff on Sep. 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Operations

Throwing it all away

By Restaurant Business Staff on Mar. 11, 2007

Paper and plastic ware can be a very important part of your operation, in terms of both price point and customer convenience. Here are some tips to help in your buying.

Wing Men Face Off

By Restaurant Business Staff on Aug. 07, 2007

When your concept is all about chicken wings, smart buying is key to profitability in a time of rising prices. A pair of operators share their strategies.

Rise to the Occasion: Sandwiches & Bread

By Restaurant Business Staff on Feb. 07, 2008

It’s hard to believe that a mere five years ago, menu developers, purchasing agents, food manufacturers and restaurant customers were in the grip of the low-carb craze.

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.

Tracking Flavor

By Restaurant Business Staff on Apr. 02, 2009

Pocono Produce is one of the largest independent broadliners servicing the Northeast and mid-Atlantic, but produce—which makes up 15 percent of sales—is...

Financing

Patty action

By Restaurant Business Staff on Mar. 01, 2010

When it comes to grabbing share of stomach and dining-out dollars, burgers are leading the charge.

Operations

On the cutting edge

By Restaurant Business Staff on Jan. 04, 2011

There’s one simple rule when buying knives for your kitchen: The right knife for the right job. It may sound logical enough, but grabbing any old knife that’s nearby to do a job can lead to lost productivity and a shorter lifespan for the knife. So here’s a shortlist of the very basic, must-have knives for every kitchen, along with some thoughts from the folks who use knives most—chefs.

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