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Court keeps restaurants’ hopes alive on collecting from insurer

 By Peter Romeo on May 10, 2021

A federal judged ruled that losses as well as damages could be covered by a business-interruption policy.

ID NEWS: Miller reaches out to USF customers; new receivables insurance issue worries suppliers

 By Restaurant Business Staff on Mar. 10, 2003

"Ahold and U.S. Foodservice (USF) continue to believe in the long-term potential of the foodservice industry and of U.S. Foodservice," Jim Miller, USF ceo,...

The 5 fields of food science

By Restaurant Business Staff on Jan. 14, 2006

A food scientist can play many roles in foodservice, including menu R&D. Here's a closer look at some of the areas of a food scientist's expertise.

Buying Equipment: Expensive or Cheap?

By Restaurant Business Staff on Oct. 07, 2007

Whether you’re talking about a combi-steam oven or a water goblet, most pieces of foodservice equipment are available in a wide price range.

U.S. Foodservice and Teamsters negotiations continue

By Restaurant Business Staff on Jun. 17, 2010

(June 17, 2010)—U.S. Foodservice and Teamsters Local 722 have yet to reach a contract agreement amid continuing negotiations.According to a Teamsters...

Distributors, operators expected to grow sales in '04Industry doldrums over?

By Restaurant Business Staff on Oct. 24, 2003

Foodservice distributors and restaurants are expected to show healthy sales growth next year, according to a report issued earlier this month by Pembroke...

Are dessert wines really for dessert?

By Restaurant Business Staff on Feb. 20, 2006

Dessert wines are perhaps the most controversial wines served during a multi-course, multi-wine meal. Here's a little help understanding it all.

Low-cost & (no-cost) training

By Restaurant Business Staff on Mar. 07, 2008

Smarten up your staff without going broke.

The chef's role in seafood sustainability

By Restaurant Business Staff on Apr. 01, 2011

Start a seafood lover talking about fish and invariably the conversation will alight on some seminal experience in his or her life that started the whole affair. For a close friend of mine who is a marine biologist, it was the Jersey Shore in the early seventies (when the Beatles’ “Octopus’s Garden” played often on the radio). For him, Cape May still has a magic all its own.

W.S. Lee & Sons: Still Going Strong after 130 Years

By Restaurant Business Staff on Nov. 24, 2003

Staying in business for 130 years is easy once you commit yourself to your customers. After that, you can overcome the logistical difficulties of delivering...

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