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Tommy Bahama's real estate hunt

The search for casual-restaurant chain Tommy Bahama's newest unit began way back in 1997


The scoop on buying tea

Tea, in one form or another, is a high-margin restaurant mainstay. Only about 15 percent of it is sold hot, the rest iced. Black tea is the most widely consumed type of tea in the Western world.

American agriculture comes face to face with 21st century challenges

77 percent of beef eaten out of the home is in the form of hamburgers and cheeseburgers, according to the National Cattlemen’s Beef Association.

Can that simple piece of paper help fight a nasty economy? These folks are betting on it.

Count on chicken and turkey to pack a lot of punch for your purchasing dollars.

Three meat industry mavens share their strategies for purchasing and menuing underutilized cuts: Scott Popovic, corporate chef with Certified Angus Beef,...

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

It’s going to be a tough year for steak lovers. Operators are seeing higher beef costs—and menu prices are inching up as a result. Several factors are contributing to this trend, according to research by the Beef Checkoff.

For several years, Hank Holliday, owner of Peninsula Grill in Charleston, South Carolina’s Planter’s Inn, talked about doing a cookbook to showcase the restaurant’s culinary legacy.

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