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Red Meat: Plating Protein

Meat is usually a restaurant’s priciest food purchase. But even with wholesale food costs skyrocketing over the past year, the current news isn’t all dismal at the center of the plate. Red meats haven’t been hit as hard as wheat, eggs and dairy products. Yet.

Understanding aquaculture

Aquaculture has been practiced worldwide in one form or another for centuries. Lowland fields and rice paddies would often be flooded by strong rains and monsoons. With these floods came an abundance of fish and aquatic organisms which flourished in this vegetation-rich environment.

The economy seems to be coming out of its tailspin and restaurant and bar customers are returning to their seats. Now is the time to give them something to come back for. Off-premise, consumers have been trading down, but when they go out for a drink, they want a treat. Time to dust off the top shelf.

The breakfast daypart is revved up and raring to go—just like those eaters who begin their day with an energizing morning meal.

The Restaurant Business annual Restaurant Growth Index can direct you to the best opportunities for your next location. But there are may mistakes to avoid after that.

On-premise wine drinkers traded down from bottles to glasses in 2012, according to GuestMetrics, which tracks over 250 million checks from restaurants and bars across the U.S. In addition, Chardonnay and Cabernet Sauvignon—longtime favorite varietals—lost some ground to Sauvignon Blanc and Pinot Noir.

How and where do people eat when the mercury plummets to negative numbers and the snow continues to fall? See how restaurants and delivery services fared in The Polar Vortex Survival Diet.

One of the most common errors in the financial statements of restaurants is the incorrect recording of food and beverage comps — food or beverage served free of charge, or sold at prices lower than normal retail.

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

High beef prices, more efficient production and an improved product have pushed pork to the forefront.

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