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Sysco Introduces New Chef Ref Mobile Application

 By Restaurant Business Staff on Jan. 24, 2012

HOUSTON (January 24, 2012 - Globe Newswire)—Sysco Corporation has launched the Sysco Chef Ref mobile app to provide those who love to prepare food with a...

Financing

A tempered, but positive industry forecast

 By Sam Smith on Mar. 28, 2012

The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.

Reinhart Recognizes Suppliers of the Year

By Restaurant Business Staff on Jun. 07, 2012

ROSEMONT, IL (June 6, 2012)—This week, Reinhart Foodservice, L.L.C. presented its 2012 Supplier of the Year Awards at the company’s Supplier Summit, an...

Heidi Weiss Joins IFDA as Director of Member Retention and Recruitment

By Restaurant Business Staff on Aug. 14, 2012

(August 14, 2012)—Heidi Weiss has joined the International Foodservice Distributors Association (IFDA) as the association’s director of member retention...

Meet the chef: Aaron Bashy

By Restaurant Business Staff on Nov. 20, 2012

Seasonal and local ingredients are the foundation of the classic American cooking of The Water Club, a fine dining restaurant in New York City.

James "Woody" Cheatham Joins Frosty Acres Brands

By Restaurant Business Staff on Mar. 29, 2013

Alpharetta, GA (March 29, 2013)—F.A.B., Inc. (Frosty Acres Brands), announces the addition of James “Woody” Cheatham as Executive Vice President, Sales...

Menu mandate for attendees: Better but less costly food and deals, too

By Patricia Cobe on May 23, 2013

At the height of the recession, restaurateurs resorted to head-turning deals to drive traffic. Now that the economy is more or less in recovery, are consumers still seeking deep discounts, or are they more interested in a unique experience, an innovative menu or some other differentiating factor?

Sight & Sound

By Restaurant Business Staff on Jul. 01, 2001

Your kitchen was designed to match the demands of your menu and volume of business. Your dining room was also laid with the upmost care.

Another investor’s curbside treasure?

By Peter Romeo on Jan. 15, 2014

Some of the restaurant industry’s best-known and most-venerable brands are providing acquisition opportunities seldom seen outside of a yard sale. Are they dream purchases, or just badly worn bread makers headed for the attic?

Glenn Lindsey

By Restaurant Business Staff on Jan. 15, 2003

Irradiation's a hard sell these days, but Lindsey spearheaded its use on all ground beef at Dairy Queen.

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