food costs

Arizona restaurateur looks for inflation relief in court

By Peter Romeo on Nov. 17, 2023

With big-name backing, Tucson operator Grant Krueger sues to prevent a farming change that's expected to drive up egg prices.

Premium

Food

Want to power menu profits? Take a hard look at your recipes

By Patricia Cobe on Oct. 26, 2023

Recipe documentation is key to menu profitability. It factors ingredients, labor, yields and waste into pricing. Food costs alone no longer cut it.

Premium

Operations

Dickey’s put a restaurant up for sale. Its franchisee was surprised

By Jonathan Maze on Aug. 31, 2023

The fast casual’s franchisees say they’re struggling with its price restrictions, coupled with high costs. And one operator says the barbecue chain put her store on the market without her knowledge.

Financing

What to expect with food prices in the coming months

By Jonathan Maze on Aug. 09, 2023

A Deeper Dive: Commodities expert David Maloni joins the podcast to talk about the state of commodity prices and explains why beef costs are rising and chicken prices remain low.

Food

Pork suppliers warn that a significant price hike is coming

By Peter Romeo on May 11, 2023

They say a decision Thursday by the U.S. Supreme Court is certain to increase growers' costs while cutting into supplies.

Technology

How Taco Bell and KFC are using technology to lower their food costs

By Jonathan Maze on Feb. 10, 2023

The fast-food restaurant chains are using artificial intelligence to make their weekly supply orders, which is designed to increase accuracy and cut back on food waste.

Operations

With costs and guest expectations rising, operators are forced to do more with less

By Patricia Cobe on Feb. 09, 2023

Smarter sourcing, menu and labor management, coupled with tech advancements, are working to improve front- and back-of-house efficiencies and the customer experience.

Premium

Operations

How upcycling unleashes creativity, and profitability, in the kitchen

By Reyna Estrada on Feb. 02, 2023

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

Food