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FDA: Restaurant meat scraps end up as cattle feed

 By Restaurant Business Staff on Jan. 28, 2004

Restaurants may ironically play a role in the spread of bovine spongiform encephalopathy, or Mad Cow disease, according to the government.

New Products

 By Restaurant Business Staff on Aug. 15, 2005

PROCTER & GAMBLE UPGRADES DAWN: Dawn Manual Pot and Pan Detergent from P&G Professional is an upgraded formula created specifically for the foodservice...

Financing

Knowing cheese, buying cheese

By Restaurant Business Staff on Apr. 12, 2006

Although most operators order cheese by name, there are specific categories that the dairy industry uses to describe cheeses for foodservice buyers.

Catering to canines

By Restaurant Business Staff on Oct. 13, 2006

Bark magazine says its readers spend $1,450 a year on their pooches. No wonder more restaurants are trying to gain a competitive edge by catering to the canine crowd.

Beverages and health

By Restaurant Business Staff on Mar. 14, 2007

Nutritionists are placing more emphasis on what we drink and its impact on our health. Here's what you need to know about the health implications of the major beverage categories.

Research your customers

By Restaurant Business Staff on Aug. 12, 2007

If you’re a growing chain, hunches, assumptions, emotions and instinct go just so far before managing by them becomes a risky business.

Operations

The proactive approach

By Restaurant Business Staff on Feb. 26, 2008

Enforcing proper food safety procedures is crucial to the wellbeing of your customers; however, keeping employees safe in the workplace is equally essential. A variety of new products can help make the restaurant environment a little safer. We zero in on a few of them.

J. King Food Service Professionals

By Restaurant Business Staff on Aug. 01, 2008

Marketing on the road and in-house. J. Kings Food Service ProfessionalsHoltsville, NYID ranking: 35th largest distributor in the U.S.Accounts: 1,700 in...

Why you should love rice

By Restaurant Business Staff on Aug. 21, 2009

In every dining venue consumers are seeking excitement on the plate. If you're not challenging your customers' taste buds with international ideas, you're probably losing sales to someone who is.

Tea is habit forming

By Restaurant Business Staff on Apr. 01, 2010

Deemed an affordable luxury, tea seems recession resistant. Despite record high prices, consumers are still sipping.

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