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Buying organic & sustainable

 By Restaurant Business Staff on Dec. 23, 2008

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

Powering up your menu

 By Restaurant Business Staff on Oct. 10, 2010

Your menu is the only piece of printed advertising that you can be almost 100 percent sure will be read by your guests. That’s a reminder from Kristen...

What is “healthy” now?

By Joan M. Lang on May 01, 2013

As an entrant into the booming fast-casual segment, LYFE Kitchen brings some serious culinary cred to the table, but it’s also rapidly becoming a standard-bearer for a whole new definition of “health food.”

U.S. Foodservice Sales Reach $5.5 Billion

By Restaurant Business Staff on Jun. 14, 2004

NEW YORK - U.S. Foodservice, the beleaguered Columbus, MD-based foodservice distribution division of Dutch megaretailer Ahold, reported increased net sales...

Logsdon Named Vice President of Marketing at Bunn-O-Matic

By Restaurant Business Staff on May 09, 2007

Logsdon is responsible for all marketing communications, association relations, and corporate responsibility, including support for customer relations,...

NRA Ed Sessions Provide Loads of DSR Consulting Fodder

By Restaurant Business Staff on May 06, 2009

If you’re headed to the NRA Show in Chicago later this month, be sure to take good notes at, or order tapes from, the myriad educational presentations...

Press Conference Announces Maines Buyout of CFM

By Restaurant Business Staff on Dec. 07, 2010

WATERTOWN, N.Y. (December 7, 2010)—Maines Paper & Food Service Inc., Conklin, N.Y., announced the company’s purchase of California Fruit Markets, or CFM...

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?

Survivors ready?

By Restaurant Business Staff on Jan. 15, 2005

Crap happens. Take a page from some savvy fellow operators and meet the challenges with our Survival Guide.

Financing

Don't let your meat purchase put you in the red

By Restaurant Business Staff on Jul. 12, 2007

Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.

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