sustainability

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

Menu development is a process aimed at crafting a menu that satisfies the guest as well as producing a profit for the operator. It is the responsibility of the chef to consider all aspects of the buffet, including the overall theme, the price range and the guest's expectations.

Commodity prices are on the rise. And animal proteins—always one of a restaurant’s more expensive buys—are getting hit hard. But there are ways you can purchase and plate beef, pork and lamb to ease the pain—without shortchanging your customers or your profits. Listen to what these chefs, suppliers, economists and other experts have to say.