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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...

Pennsylvania to Improve Food Safety in State Schools

 By Restaurant Business Staff on May 05, 2006

On May 1, Penn State Extension began offering Pennsylvania's school foodservice directors and managers a one-day training program on developing food safety...

The food technologist’s role in menu R&D

By Restaurant Business Staff on Dec. 14, 2006

To understand the food technologist's role in the menu R&D process it's important to understand what it means to be a food scientist, and what sort of background and training they have.

Starting at Z

By Restaurant Business Staff on Aug. 07, 2007

From day one David Zebny envisioned Z Square as a chain of hip restaurants with high-quality food, modest prices and enough design variety for each place to at least look different from the rest.

Three Chain on a Roll

By Restaurant Business Staff on Feb. 07, 2008

Sandwich concepts need to buy a lot of bread; these three operators found different sourcing solutions.

Menu rehab on a shoestring

By Restaurant Business Staff on Jul. 01, 2008

Big profits from cost-conscious changes. As food costs continue to escalate and margins get squeezed ever tighter, periodic menu fixes become even more important to the bottom line.

That

By Restaurant Business Staff on Apr. 01, 2009

NPD’s CREST®, which has tracked consumer purchasing and consumption patterns at commercial restaurants since 1975, shows that in 2008 restaurant visits by...

Buffets 101 Part II: the presentation

By Restaurant Business Staff on Nov. 01, 2009

A good design serves a function. The function of a buffet is to serve the guest. Therefore, a properly devised buffet design places foods logically. Guests should be able to identify what they are eating and reach the food easily with appropriate service tools, including plates and silverware, strategically positioned.

DOLE Unveils 2010 Fruit Pairings Designed To Spur Menu Inspiration

By Restaurant Business Staff on Apr. 08, 2010

(April 8, 2010)— Ten fruitand flavor pairings appear on Dole's foodservice Web site, meant to give chefs and restaurant operators ideasto inspire their own...

Entrepreneur of the month: Barbara Lynch

By Restaurant Business Staff on Aug. 29, 2010

Barbara Lynch's story

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