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food costs

And when she got there, the cupboard was bare

 By Bill Main on Jun. 17, 1999

Inventory management is always important, but so is server training in how to handle menu items that have "sold out." It's important to remember that items should never "run out."

Lowering the steaks

 By Restaurant Business Staff on Apr. 15, 2005

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

Wing Men Face Off

By Restaurant Business Staff on Aug. 07, 2007

When your concept is all about chicken wings, smart buying is key to profitability in a time of rising prices. A pair of operators share their strategies.

The transparent DSRs

By Restaurant Business Staff on Feb. 01, 2009

In today’s climate, operators and distributors should strive to build lasting, trusting relationships based on sharing knowledge and transparency, says...

Food Price Inflation, Economy Take Toll On Restaurant Industry

By Restaurant Business Staff on Sep. 02, 2010

While the beginning of 2010 brought optimism to the restaurant industry, the middle of the year is replacing that optimism with uncertainty for many operators, and rising food costs are partly to blame.

Quick Response Averts Mad Cow Scare

By Restaurant Business Staff on Apr. 26, 2012

DES MOINES, IA (April 26, 2012 - Boston Globe)—The announcement that mad cow disease was spotted in a California cow drew a rapid response this week from...

The complimentary breadbasket is disappearing

May 19, 2014

But that’s okay with many restaurateurs, who have qualms about giving away bread or rolls when food costs are already an issue.

Food

Cross-utilize red meats to keep a lid on food costs

By Patricia Cobe on Oct. 18, 2016

Steak trim, beef scraps and odds and ends of lamb, pork and other red meats can take on new identities and generate additional profits when repurposed into starters.

Here's an offer you can't refuse

By Bill Main on May 03, 2001

Here are some important points about your next coupon or offer.

Cover story: Local color

By Restaurant Business Staff on Jun. 15, 2005

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.

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