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Carbon Fishprinting

 By Restaurant Business Staff on Aug. 01, 2009

Seafood specialist ProFish launched a sustainable seafood program three years ago, but in June took its eco-friendliness a step further. A new program,...

Pie in the sky

 By Restaurant Business Staff on Jan. 28, 2010

The dip in dining-out dollars has been a boon for certain menu items—and pizza is one of them.

Souper pairs

By Restaurant Business Staff on Aug. 24, 2010

Partner soup with a compatible sandwich, salad, or appetizer and it can turn into a profitable marriage.

An RLC trend report

By Patricia Cobe on Mar. 29, 2011

Value-oriented consumers, increased protein prices and the social media revolution were a few of the trends laid out during presentations by Technomic and GE Capital at the Restaurant Leadership Conference.

Consumer Trends

Menus use California as selling point

Jul. 21, 2011

Currently, 12.4% of all foodservice operations have at least one menu item mentioning "California" in the name of the dish—up from 8% in 2005. The descriptor is most often used in items like chicken, turkey, veggies and burgers. While California is not the first state to have its name attached to a dish (NY Strip Steak is a classic), few evoke the same appeal.

Feeding Flood-Ravaged Wilmington

By Restaurant Business Staff on Sep. 09, 2011

WILMINGTON, VT (September 9, 2011)—Residents continue to pull together to help with clean up and repairs in the aftermath of the floods that ravaged this...

Consumer Trends

2012 trend book: Growth

Dec. 01, 2011

How do you spell “opportunity”? Nontraditional locations, self-service catering, pop-ups, trucks, kiosks, retail products—that’s how.

Leadership

Franchisee of the Month: Mark Snyder

By Dana Tanyeri on Mar. 01, 2012

Capping off a night out with his wife last winter, Mark Snyder ducked into a local bakery craving a little something sweet.

And when she got there, the cupboard was bare

By Bill Main on Jun. 17, 1999

Inventory management is always important, but so is server training in how to handle menu items that have "sold out." It's important to remember that items should never "run out."

Financing

How restaurants in Portland, Oregon, are thriving on Conscious Capitalism

By Sam Smith on May 01, 2012

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

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