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Cheap wine: South America

South America is not totally unknown territory. Many customers are acquainted with Chilean cabs and chardonnays; a few may have sampled Argentina’s malbecs. But there’s a lot left to explore.

Poultry Profit Makers

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins,...

Despite tough economic times, beef is still popular among foodservice patrons.

Lacrosse. Soccer. Softball. Basketball. Leho Poldmae never says “no” to sponsoring a youth sports team in the Westminster, Maryland community where his franchise of The Greene Turtle is located.

This year, the U.S. Department of Agriculture forecasted the lowest consumer price index rise of food prices since 1992. However, due to expected higher food commodity and energy prices, this trend is not likely to continue. With that in mind, the USDA is predicting an inflation of food prices in 2011.

(November 21, 2011 - The Packer)—With diesel fuel prices hovering near $4 a gallon, distributors are finding it hard to ignore the pinch. The national...

What will I do if a huge, highly successful restaurant from a national chain moves nearby? In many cities across the nation, restaurants have had to close their doors simply because they could not compete with the new neighborhood Goliath. The following are exciting promotional tactics that operators can use to instantly boost business. These strategies are designed for smaller businesses to continually outmaneuver their larger competitors.

If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.

The beef on that burger is costing restaurants more this year, but asking customers to pay for the ketchup or mayo they squirt on top is not the way to offset high prices.

If it's not every restaurateur's worst nightmare, it's close. Suddenly, a TV-news reporter with sculpted hair and a handful of health-inspection reports bursts through the door, camera crew in tow.

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