insurance

Sysco

By Restaurant Business Staff on Oct. 14, 2009

CHICAGO, IL (Oct. 12, 2009)—The Associated Press reports that Sysco Corp. ceo William J. DeLaney saw his total compensation dip 4 percent during the most...

Build a terrific wine list

By Restaurant Business Staff on Sep. 02, 2009

To build a terrific wine list takes time, energy, money, talent and attitude, so most good lists are in a constant state of becoming. If a restaurant rests on its laurels (or in this case its vines), it risks losing customers, as they may perceive the wine list as stale. Here are some things to consider.

Weak Demand Sees Sysco Sales, Earnings Fall in Fourth Quarter

By Restaurant Business Staff on Aug. 11, 2009

The earnings results did, however, exceed analysts’ expectations of 49 cents per share, according to a Thompson Reuters poll. Cost-cutting measures,...

SYSTEM SELECTION: "CONSULTANTS" TO AVOID

By Restaurant Business Staff on Aug. 07, 2009

QUID PRO QUO. Some consultants are paid by vendors, secretly, for "services" that amount to calling the vendor call and asking the time of day. In exchange,...

Playing favorites

By Restaurant Business Staff on Jul. 01, 2009

While many distributors say they want to help independent operators survive, Favorite Foods goes beyond lip service. This small local broadliner has turned...

Food Tops List of Cargo Theft Items

By Restaurant Business Staff on Apr. 14, 2009

According to LoJack, a provider of wireless tracking and recovery systems for mobile assets, “Cargo theft is a serious, ongoing problem that is very...

Sam

By Restaurant Business Staff on Apr. 07, 2009

Sam Club, for one, is rolling out the red carpet and inviting them in with open arms. A two-age spread in ID’s sister publication, Restaurant Business,...

NY State Restaurant Association Closes Two Offices, Expects Conditions to Worsen

By Restaurant Business Staff on Apr. 03, 2009

Both workers at the two-person Rochester office were laid off; no jobs were displaced at the Long Island location, which was operated by a management group...

Taking care of customers with food allergies

By Restaurant Business Staff on Apr. 01, 2009

Before you begin developing a food allergy prevention plan to better serve your customers, remember a few basics. Take all food allergies seriously. Treat all guests with food allergies with respect and understanding. And remember, there are no safe shortcuts when accommodating a guest with food allergies.

Low-cost & (no-cost) training

By Restaurant Business Staff on Mar. 07, 2008

Smarten up your staff without going broke.

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