products

Poultry Profit Makers

By Restaurant Business Staff on Aug. 07, 2007

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,...

Three Chain on a Roll

By Restaurant Business Staff on Feb. 07, 2008

Sandwich concepts need to buy a lot of bread; these three operators found different sourcing solutions.

Spilling the Beans

By Restaurant Business Staff on Aug. 01, 2008

That #10 can of beans that sits in your dry storage area is a reliable standby. Depending on what variety is packed inside, this versatile staple can be a zesty side, the starting point for a Latin or Mediterranean dish or the base for a healthy vegetarian item.

PFG focuses on training and profits

By Restaurant Business Staff on May 01, 2009

Performance Food Group’s Springfield, Massachusetts, operating company has hit on a value-added service that’s picking up steam. Called Performance for...

Financing

A new web resource for operators

By Restaurant Business Staff on Mar. 01, 2010

Virtually every distributor today tries to train its sales reps to serve as consultants to their customers, not just order takers.

Sides move center

By Patricia Cobe on Jan. 04, 2011

Several culinary trends have converged to push pasta and rice out of the sidelines and into the limelight. For one, there’s the explosion of Asian, Latin...

Cargill Turkey Linked to Salmonella Sparks Second-Biggest U.S. Meat Recall

By Restaurant Business Staff on Aug. 03, 2011

(August 3, 2011)—Cargill Inc. initiated the second-biggest U.S. meat recall, pulling almost 36 million pounds (16,300 metric tons) of ground turkey after a...

Financing

Tempting the soft drink customer

By Thomas Henry Strenk on Nov. 01, 2011

Although consumption of carbonated soft drinks fell last year and CSDs lost market share, the category is still effervescent.

Leadership

Franchisee of the Month: Chris Partyka

By Dana Tanyeri on Feb. 01, 2012

Chris Partyka bought into the Pizza Patron franchise system seven years ago with three units in San Antonio, intent on developing that market.

How Urban Belly got menu consistency, retail products and flavor in one move

By Joan M. Lang on May 01, 2012

As a classically trained chef who came up through the ranks of fine dining (Bouley, Charlie Trotter’s, Tru), Bill Kim knows about building flavor and...

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