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insurance

Avoiding the pain and injury of restaurant work

Acute injuries (resulting from a specific accident or event) in this industry have been on the decline, according to the National Restaurant Association. That’s good news, but what’s tougher to measure are the injuries that creep up gradually and tend to get ignored.

Food

How to make a healthier menu

Need a healthy menu makeover? Here are the big categories to look at: adding more whole grains, supersizing veggies, making room for nuts and finding soda alternatives.

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.

PFG

By Restaurant Business Staff on Nov. 07, 2006

Steve Spinner, president and ceo, attributed the increase to higher margin street sales as well as an expansion of the sales force."Sales results in the...

New IFDA Study Looks at $16 Billion

By Restaurant Business Staff on Nov. 02, 2006

Titled "The Impact of Group Purchasing Organizations on the Foodservice Industry," the study traces the advent of GPOs and their success in the healthcare...

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...

IFDA Recognizes Legislators Boozman, Allen for Industry Support

By Restaurant Business Staff on Jul. 18, 2006

Boozman, who serves on the House Transportation Committee, and Allen, a member of the Senate Commerce, Science, and Transportation Committee, were presented...

The smoking process

By Restaurant Business Staff on Jun. 14, 2006

Smoke is complex. It can be subtle or overpowering. You need to know your stuff to manipulate it for great results. Take a look at the basics and not so basics of smoking food.

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...

Up close with sugar, honey and syrup

By Restaurant Business Staff on May 13, 2006

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.

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