prices

Soup’s on

By Restaurant Business Staff on Nov. 01, 2009

Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections

Seafood: how to buy now

By Restaurant Business Staff on Nov. 01, 2010

Smart sourcing means staying on top of seafood trends, the market, supply chain safety and value-added products. Three industry experts share the latest.

Revamped Foodservice Offerings Play Role In Recreation Industry Recovery

By Restaurant Business Staff on Oct. 31, 2011

CHICAGO (October 31, 2011 - PR Newswire)—It is rare for a 2.6 percent decrease in sales to be considered good news, but in the case of the recreation...

Leadership

Franchisee of the Month: Guy Campbell

By Dana Tanyeri on Jun. 01, 2012

Two for one? Kids eat free? Everybody does that. When Guy Campbell set out to turn around anemic sales on Mondays, he wanted to do something different. He wanted to own Mondays.

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.

The week’s 5 head-spinning moments: Walmart and the world turning chicken

By Peter Romeo on Apr. 18, 2014

New details of the retail giant’s restaurant threat was just one of the reasons why chiropractors were exchanging high-fives.

Shoney's Wall St. woes

By Restaurant Business Staff on Nov. 15, 1997

On March 26th of this year, Shoney's CEO Steve Lynn met with his shareholders in the fifth floor auditorium of the First American Center in Nashville.

Meal costs on rise, says survey

By Restaurant Business Staff on Nov. 03, 2004

The ubiquitous Zagat survey has just released its guide of leading national restaurants for 2005, along with the finding that the average cost of dinner out is climbing.

Kitchen calculations

By Restaurant Business Staff on Jan. 31, 2006

Most of the food items you receive from suppliers are packed and priced using wholesale bulk sizes—crates, cases, bags or cartons. However, in kitchen production, the quantity in the package may be used for several different menu items.

20 beverage service tips

By Restaurant Business Staff on Nov. 11, 2006

So, you figure that your beverage menu is plenty profitable. The bar is full of coworkers sipping after-work cocktails, folks in the dining room are ordering wine, and specialty coffee sales, well, they’re way up. Your beverage program’s doing just great, right?

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