facebook pixal


Are you leaving money on the table?

Are you setting menu prices using the formula pricing process? You know the drill. First, the chef determines the menu item's raw cost. Second, the chef multiplies that cost by the desired food cost percentage. And, voila! A menu price.

Beef prices take their toll

Figures from the U.S. Department of Agriculture confirm the pain: beef prices dug an 11% deeper hole in operators' pockets in 2004 than they did a year ago.

Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice.

From a pure public relations standpoint, going green is right up there with being trans-fat free.

Chefs share their seafood sourcing and plating strategies.Russell Siu—3660 On the Rise, Honolulu, HawaiiPan Seared Mahi Mahi Siu can buy indigenous species...

  • Page 38