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Clark Unveils FoodTracker Software Upgrade

 By Restaurant Business Staff on Oct. 20, 2004

ELK GROVE, IL. - Clark National, Inc., an ID Top 50 broadline foodservice and paper jan/san specialist here, released today version 2.0 of its FoodTracker...

Local sourcing

 By Steve Brooks on May 01, 2013

Working at an upscale Boston restaurant, Paul Booras took a road trip with the chef when the first plump ones came off the vines.

Cover story: Local color

By Restaurant Business Staff on Jun. 15, 2005

Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.

Watermelon Take Two

By Megan Warmouth on Jul. 24, 2013

Summer is here and the bright, jewel tones of fresh watermelon are dressing up dishes from coast to coast. Most common appearances seem to be within invigorating summer salads, but the sweet magenta of this summer favorite shines as the star of Italian ice and even as a pickle.

Financing

Salad trends and buying tips

By Restaurant Business Staff on May 11, 2006

Knowing what sells can help you figure out what to buy. Here are the top salad trends showing up on the menu.

Food

Playing with flavor

By Patricia Cobe on Oct. 01, 2013

"Bold" is becoming a boring mantra on menus; flavor-craving customers want more. To tempt their taste buds—and wallets—chefs and menu developers across all segments are experimenting with flavor enhancing cooking techniques, layering flavors for maximum effect and punching up dishes with housemade condiments.

Financing

Making the most of your dairy-buying dollar

By Restaurant Business Staff on Feb. 12, 2007

Milk, cheese and butter—as both stand-alone products and recipe ingredients—all play a prominent role on the menu.

Financing

Buying time

By Amanda Baltazar on Dec. 01, 2013

A sluggish economy and skittish consumer spending means operators will continue to keep tight reins on their own spending in the New Year. What is worthy of investment and what’s on the chopping block?

Financing

Buying burgers

By Restaurant Business Staff on Aug. 01, 2007

77 percent of beef eaten out of the home is in the form of hamburgers and cheeseburgers, according to the National Cattlemen’s Beef Association.

Food

Bold global ingredients, flavorful small plates

By Megan Warmouth on Jan. 20, 2014

Ethnic-inspired ingredients are stars of small plate and appetizer menus, and opportunities to expand on these popular offerings will continue into 2014, according to the “What’s Hot 2014 Culinary Forecast” compiled by the National Restaurant Association.

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