Consumer insights: Chilling's out
Studies show Americans have less leisure time, but what's that mean for a restaurateur?
Financing
Loving underutilized cuts of red meat
To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.
Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.
Over the past 50 years, eating healthfully has become increasingly challenging. When our ancestors sat down to the table, their food had traveled far fewer miles, was fresher and, most important, was less processed. In addition, because our lifestyles are generally more sedentary, our daily intake requirements—currently between 1,800 and 2,000 calories—have decreased over this same time period.