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Understanding flavor

It's one of the cornerstones of the restaurant business (along with employee problems and debt). Isn't it time you got to know it a little better?

Fresh cheese 101

On its most basic level, cheese is simply preserved milk. To “preserve the milk,” one must lower the water activity, thereby controlling the bacteria that cause spoilage. Ironically, cheese makers achieve this process with other non-harmful beneficial bacteria. The same effect is also achieved by using acid.

A roundup of developments affecting franchisees and franchisors.

Corkage fees charged by restaurateurs to uncork, decant and serve a customer's bottle of wine have soared to upwards of $50 in America's most popular dining spots. This is creating a controversy that has some people popping their corks.

By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.

Managers tend to focus their attention on top performers or poor performers, leaving the majority of employees neglected. The average employees, though, are the unsung heroes of an organization.

Six top business leaders describe how to create and sustain companies with purpose.

You've switched to 4-week accounting periods. You're using the Uniform System of Accounts for Restaurants. You're even taking inventories and calculating prime costs on a weekly basis. So why do the other "numbers" on your P&L still look screwy?

Here we run through a glossary of variations on the big natural sweeteners, from brown sugar to sorghum syrup with some interesting facts thrown in along the way.

Added to the growing list of business skills that a DSR must be familiar with, the review and consultation of P&L’s just might be the most productive and...

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