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Lukenbaugh Elected President of Oklahoma Wholesale Group

 By Restaurant Business Staff on May 23, 2006

Lukenbaugh brings his extensive experience in distribution to the OWMA board. He has been employed at Mid-America Wholesale for eight years.He has also...

Tools of the trade-the whisk

 By Restaurant Business Staff on Mar. 01, 2009

A skillful combination of well-balanced ingredients is responsible for the unique mouthfeel and texture of a cake. The properties of some of the ingredients, however—liquids, fat and air—inhibit their cohesion under normal circumstances.

Health-care reform: The view from K Street

By Sam Smith on Aug. 31, 2012

In some regards, the Supreme Court decision of June 28 changed nothing about the politics of Obamacare, say foodservice lobbyists.

Preparing for more cost increases

By Restaurant Business Staff on Jan. 14, 2005

Up, up, and away. Beef prices. Cheese prices. Seafood, gas, insurance. Labor costs, as states from New York to Oregon—and many in between—prepare to hike minimum wage.

PFG Reports 6% Increase in Street Sales in Quarter

By Restaurant Business Staff on Aug. 08, 2006

Expressing his pleasure with the statistics, Bob Sledd, chairman and ceo, remarked: "We are aggressively implementing our strategy to grow higher margin...

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,...

Artisanal bread 101

By Lee Ann Adams, CMB, CHE, Restaurant Business Staff and Lee Ann Adams, CMB, CHE on Nov. 01, 2012

A s a bread baker, I am always looking for new and seasonal ways to make the perfect loaf. But before we discuss what to add to our bread, let’s talk about the four fundamental building blocks of bread making. Flour, water, yeast and salt are all that are needed to make a spectacular loaf.

Survivors ready?

By Restaurant Business Staff on Jan. 15, 2005

Crap happens. Take a page from some savvy fellow operators and meet the challenges with our Survival Guide.

Coping with adversity

By Restaurant Business Staff on Nov. 11, 2006

Behind the scenes, suppliers scrambled, recipes were tweaked, servers got a crash course on alternative greens.

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,...

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