Edit

food costs

PMA’s Silbermann: Produce is Profitable but Daunting

Consequently, advises Bryan Silbermann, president of the Produce Marketing Association, Newark, DE, distributors should not undertake half-hearted, impromptu...

Breakfast grub: a buyer's guide

Shell eggsTraditional eggs-in-the-shell that must be cracked before using. These are generally sold packed 30 dozen to a case in several sizes: Jumbo (56...

Customers are demanding unique interpretations of the tried and true—and restaurateurs are giving it to them.

Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.

Some independent restaurants in Houston are about to unveil the future of group purchasing.

Ultra upscale dining can hit customers with a severe case of sticker shock. But that isn't keeping big spenders away.

Hot, beefy sandwiches give diners a taste of the steakhouse experience at a gentler price.

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

With venison, buffalo, and squab now offered on mainstream menus, fans are getting wild with their dinner orders.

How do you satisfy customer demands for healthy menu items, and keep your competition on the sidelines? Applebee’s Kurt Hankins scored big to win the dieter’s game.