food costs

The week’s 5 head-spinning moments: The little things

By Peter Romeo on May 02, 2014

Taco Bell sets breakfast goals, Outback’s Tim Gannon assumes a new mission, Famous Dave’s exits the interior-design business and an acquisition puts a little-known consumer heartthrob on a fast growth track. If that’s news to you, read on.

Food

How shrinking protein is reconfiguring the plate

By Patricia Cobe on Oct. 15, 2015

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

Stop throwing money away

By Bill Main on May 19, 1999

I mean this literally. Go in the kitchen. Look in the garbage cans. I guarantee you'll find real money in your 50 gallon garbage cans—also known as the "black hole" of food cost.

USDA Boosts Funding for BSE Research and Food Safety

By Restaurant Business Staff on Mar. 21, 2005

WASHINGTON, DC - Agriculture Secretary Mike Johanns announced last week that almost $2 million in funding has been redirected to enhance research on bovine...

Cheese users are getting milked

By Restaurant Business Staff on Aug. 07, 2007

Cheese prices have been heading skyward for months.

More Foodservice Distributors Provide Electronic Ordering with RTIconnect

By Restaurant Business Staff on Jan. 12, 2009

ATLANTA (Jan. 13) - Two major foodservice distributors have joined with Atlanta-based Restaurant Technology, Inc. (RTI), to provide electronic ordering to...

Cutting up with the pros

By Restaurant Business Staff on Aug. 29, 2010

Three meat industry mavens share their strategies for purchasing and menuing underutilized cuts: Scott Popovic, corporate chef with Certified Angus Beef,...

Consumer Trends

Consumers “go gourmet” in spite of recession

Oct. 29, 2010

Purchasers of gourmet food products may make some concessions to stay within budget, but they are not wiling to compromise on sophisticated taste—they are merely finding more wallet-friendly ways to indulge. That was the major finding reported in Packaged Facts’ Gourmet, Specialty and Premium Foods, Beverages and Consumer Trends in the U.S., 8th Edition.

Restaurants Resist Price Hikes to Keep Cost-Conscious Consumers Loyal

By Restaurant Business Staff on Aug. 06, 2012

The restaurant industry has taken quite a beating over the past several years as cost-conscious, recession-weary consumers pulled back on dining out. Now, after regaining some steam as the economy improves, restaurateurs face another challenge, this time from Mother Nature.

Menu design that makes dollars add up

By Sara Rush Wirth on Jun. 04, 2014

While tablet menus may be hot, a good old-fashioned fill-in-the-blank paper menu, just like the ones you’ll find at sushi restaurants, can be a good way to drive up the check if you offer charcuterie, says RB’s Token Millennial.

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