prices

Consumer Trends

The latest fish story

With all the emphasis on healthy eating, it would seem that consumers would be ordering more seafood at restaurants. Fish is generally lower in fat, cholesterol and calories than red meat and many species boast a generous dose of heart-healthy omega-3 fatty acids.

Financing

Control heating costs without getting burned

With “frigid and bitter” conditions predicted for the upcoming winter, operators already are preparing, checking systems and making upgrades.

Cash handling policies and training can help prevent unnecessary restaurant losses.

American mothers, all 82.5 million of them, are—surprise!—quite often swayed by the whims and desires of their children.

Although most operators order cheese by name, there are specific categories that the dairy industry uses to describe cheeses for foodservice buyers.

Owners of commercial real estate aren’t expecting a banner year for their retail property.

Stuff you can use right now to ease your workforce woes.

If there’s one person who really wants you to succeed, it’s your DSR. With the average rep visiting 15 to 20 operations each week, they see and hear it all in your marketplace. We asked DSR's what advice they’re offering customers facing soaring food costs and declining customer counts.

When it comes to grabbing share of stomach and dining-out dollars, burgers are leading the charge.

Syrup, a thick viscous liquid, is made by dissolving sugar in water or by reducing cane or sugar beet juice. Simple syrup is often used to sweeten beverages because granulated sugar doesn’t dissolve easily in cold liquids; syrup also balances acidity in drinks like coffee, lemonade or citrusy cocktails.

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