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Beyond the blue plate

 By Restaurant Business Staff on Feb. 01, 2010

A study by the Pew Research Center found that 93% of the growth in the U.S. labor force from 2006 to 2016 will be among workers ages 55 and older.

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.

Food

Morning beverage service

By Thomas Henry Strenk on Feb. 01, 2012

One of the bright spots in the restaurant industry is the morning daypart. Breakfast generates $42 billion in annual sales or 12 percent of the industry total, estimates Chicago market consultancy, Technomic.

Glazier Foods Company to Sponsor 2nd Annual Galveston Restaurant Week

By Restaurant Business Staff on Aug. 23, 2012

GALVESTON, TX (August 23, 2012)—After huge success in 2012, food distributor and foodservice provider Glazier Foods Company, has announced their...

Living wages

By Sam Smith on Aug. 27, 2013

Forty years ago there was no expectation that a fast food job would pay a living wage, much less support a household.

Trends from the top

By Kelly Killian on Oct. 14, 2014

Fine dining has evolved, adapting a more humble and more accessible attitude to appeal to more wallet-conscious customers.

Outsourcing your background checks

By Bill Main on Nov. 08, 2000

Outsourcing your employee screening and background checks reduces the time and expense involved in checking personal, academic and professional histories yourself. It can also lessen your legal liability.

Flying high

By Restaurant Business Staff on Apr. 15, 2005

Diners are flocking to chicken, duck, and other birds when they're prepared with signature touches.

Add space to your place

By Restaurant Business Staff on Apr. 12, 2006

When California passed its anti-smoking law, Cameron Palmer admits he “had to get creative really quickly.”

Food

The Menu: Your primary marketing tool

By Restaurant Business Staff on Apr. 14, 2007

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.

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