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Overcome the labor shortage

 By Bill Main on Aug. 12, 1999

Take a look at your Employee Turnover Ratio. What is turnover really costing you? Can you afford to ignore it any longer?

Madeline Triffon: Master sommelier

 By Restaurant Business Staff on Feb. 15, 2003

The way Madeline Triffon sees it, "I'm just a high falutin bus person."

Raising the Bar on Political Activism

By Restaurant Business Staff on May 20, 2004

During my time as Chairman of the National Restaurant Association, I worked - and continue to work - in fulfilling the platform I outlined: Raising the bar...

Get your products custom

By Restaurant Business Staff on Dec. 01, 2005

Not so long ago, only a restaurant chain with the heft of a McDonald's or an Applebee's or a Red Lobster could get a major food manufacturer to produce...

Eisen’s Goal: Boost IFDA’s Brand Awareness in DC

By Restaurant Business Staff on May 03, 2006

Newly promoted senior vice president of government relations, Jon Eisen, would be the first to admit that in unison with elaborating at length why his...

Distributors Can Help Operators Control Costs

By Restaurant Business Staff on Mar. 23, 2007

"Distributors are knowledgeable consultants, capable of offering cost-cutting suggestions in many areas," says David Ingersoll, the director of sales...

The profitable buffet

By Restaurant Business Staff on Jan. 07, 2008

The appeal of the buffet is pretty obvious. They provide guests an opportunity to sample new and innovative items and to choose those which tempt their palate; most guests enjoy the adventure of discovering new delicacies without having to pay for a whole portion.

Questions for your R&D consultant

By Restaurant Business Staff on Jun. 01, 2008

Need to outsource the development of a new menu item?

Study: At Risk Restaurants to Put Bigger Squeeze on Suppliers

By Restaurant Business Staff on May 06, 2009

The survey of 110 chain restaurants showed U.S. restaurants are four times more likely to fail than they were a year ago, and as many as 40 percent may face...

Desserts: Sweetening the pot

By Patricia Cobe on May 01, 2010

The dessert menu has typically been a surefire way to boost the check by hitting customers at their vulnerable sweet spots. But for many restaurant patrons,...

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