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The book on cheese

 By Restaurant Business Staff on Dec. 14, 2005

Cheese is a product made from the pressed curd of milk. Like wine, it is thought of as a living food because of the “friendly” living bacteria that constantly change its flavor and aroma.

David Zebny's non-chain chain Z Square

 By Restaurant Business Staff on Aug. 10, 2007

David Zebny, the man behind Z Square, may have discovered an underserved niche between the bakery-cafes (read: Panera) and the casual dinnerhouses (Applebee’s, et al).

Coffee: From bean to cup

By Restaurant Business Staff on Jun. 01, 2010

Every great cup of coffee begins with top-quality beans: the right variety, grown in the right place and processed the right way. The coffee plant is a...

Second-hand learning

By Bill Main on Jan. 02, 2002

There never seems to be enough time in the day. The dynamics of foodservice are accelerating. It's impossible to keep up with all the changes in the competition, training methods, technology, inventory, pricing, and customer needs...

Low-cost employee perks

By Restaurant Business Staff on Jan. 11, 2006

Forget HMOs and flexible hours. When Glen Agritelley, owner of Mercy Wine Bar in Dallas, talks employee benefits he means cross country flights and free nights at vineyards. “It makes more of a difference than paying staff more,” says Agritelley, a former Microsoft executive who opened his wine bar three years ago.

Don't just offer desserts, sell them!

By Restaurant Business Staff on Feb. 20, 2008

Anybody can offer a dessert menu, but how do you read your customers to know the best approach to make the buy a dessert. Here are some suggestions.

Hays County Approves $2.7M Loan for US Foodservice Infrastructure

By Restaurant Business Staff on Aug. 05, 2010

TEXAS (August 5, 2010)—Having suffered a killing blow from the Texas Supreme Court one month earlier, the case against the proposed US Foodservice regional...

Cover story part 2: Rooms to let

By Restaurant Business Staff on Sep. 01, 2003

As though the food business weren't hard enough, some restaurateurs are opting to be innkeepers, too.

Kitchen calculations

By Restaurant Business Staff on Jan. 31, 2006

Most of the food items you receive from suppliers are packed and priced using wholesale bulk sizes—crates, cases, bags or cartons. However, in kitchen production, the quantity in the package may be used for several different menu items.

Thinking of Selling Your Business in the Next 3 Years: Consider These Issues First

By Restaurant Business Staff on May 09, 2008

This column addresses many of the key points a potential seller should consider. Please note that every company is different, so a tailored analysis of your...

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