food costs


Local sourcing for less

Local sourcing is hot with operators and consumers alike, but the trick remains how to do it without breaking the bank.


Get to know vending machine guru Luke Saunders

With no food experience beyond his own kitchen but plenty eating less-than-desirable meals on business trips, Saunders saw a niche to fill.

The burger chain recorded its seventh month without growth, blaming ongoing challenges. Among them: less traffic after it pared the items on its Dollar Menu last year.

The way cattle are raised can influence the flavor and texture of the beef that you menu in your restaurant.

The restaurant industry took a slapping this week, at times from its own hand.

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.

A steakhouse cuts food costs by substituting an underutilized cut of beef for filet mignon.

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

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.

The beef on that burger is costing restaurants more this year, but asking customers to pay for the ketchup or mayo they squirt on top is not the way to offset high prices.