food costs

Ross Kamens: Noodles & Co.

By Restaurant Business Staff on Mar. 15, 2002

Ross Kamens' skiing buddies are mad at him. Ever since he became the executive chef of a chain aiming to grow to 315 locations in the next five years, he just doesn't have time for the slopes anymore.

Get your products custom

By Restaurant Business Staff on Dec. 01, 2005

Not so long ago, only a restaurant chain with the heft of a McDonald's or an Applebee's or a Red Lobster could get a major food manufacturer to produce...

Winter Produce

By Restaurant Business Staff on Nov. 07, 2007

As cold weather creeps in, domestically grown fruits and vegetables begin to dwindle.Don’t get left out in the coldWhile states like California, Arizona...

New Web Site Helps Operators Find Sustainable Seafood Suppliers

By Restaurant Business Staff on Aug. 20, 2009

SAN FRANCISCO, CA (Aug. 19) A new Web site, FishChoice.com , launched in early August with the goal of providing chefs and other commercial buyers a...

Gas Prices Hit Distributors

By Restaurant Business Staff on Mar. 17, 2011

MISSISSIPPI (March 16, 2011 - Desoto Times)—Gulf Coast gas prices rose on average, $.43 cents from Feb. 14 to March 14 according to the U.S. Energy...

Financing

How an Austin restaurant hid an alleged drug ring

By Restaurant Business Staff on Oct. 01, 2012

According to the FBI, Amado “Mayo” Pardo, a restaurant owner in Austin, Texas, ran a heroin ring.

Starbucks to raise prices for packaged coffee, other products

Jun. 23, 2014

Citing a climb in coffee costs, the beverages giant says it will selectively increase prices. The hike will be lowest on cups of coffee and highest on bags of beans.

Consumer Trends

6 ways the global restaurant market is a small world

By Peter Romeo on Oct. 31, 2017

Attendees of the Global Restaurant Leadership Conference learned how the global market varies from region to region, but in other respects is a small world. Here are some of the overseas trends that might sound familiar to U.S. operators, though sometimes with a twist.

The theory of relativity, part two

By Bill Main on Dec. 11, 2002

In part one of this subject, we discussed the age-old question, "Is my food cost too high?" The first step in determining if the answer was "yes" or "no" was to compare your restaurant's performance to industry averages calculated by the National Restaurant Association.

President

By Restaurant Business Staff on Feb. 13, 2006

"The President's agriculture budget provides important resources for farmers and ranchers, while doing our part to avoid passing on the deficit to our...

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