products

Holding the lines

By Restaurant Business Staff on Apr. 01, 2011

In the most basic sense, warmers and holding cabinets keep food warm. But as with most equipment purchases, finding the best one for your operation isn’t simply a matter of deciding which is cheapest.

Compass Group Partners With USDA/CNPP Nutrition Communicators Network

By Restaurant Business Staff on Sep. 06, 2011

CHARLOTTE, NC (September 6, 2011)—Compass Group has signed on as a ‘National Strategic Partner’ in the USDA’s Center for Nutrition Policy and...

King & Prince Recalls Nova Style Salmon, Other Products Due To Listeria Risks

By Restaurant Business Staff on Nov. 25, 2011

BRUNSWICK, GA (November 25, 2011)—King & Prince Seafood Corp. has initiated a voluntary recall of Nova Style cold smoked salmon and sable fish lox, salmon...

Authenticity is Key Ingredient in Ethnic Fare, Reports Mintel

By Restaurant Business Staff on Feb. 29, 2012

CHICAGO (February 29, 2012 - PRNewswire)—Ethnic food preparation and consumption has been on the rise over the past several years and according to Mintel's...

US Organic Market Growth Steady and Healthy

By Restaurant Business Staff on May 17, 2012

WASHINGTON, D.C. (May 17, 2012)—Driven by consumer choice, the U.S. organic industry grew by 9.5 percent overall in 2011 to reach $31.5 billion in sales...

Reinhart Foodservice Expands Product Offerings in Louisiana

By Restaurant Business Staff on Aug. 16, 2012

ROSEMONT, IL (August 16, 2012)—Reinhart Foodservice Louisiana, L.L.C., announced that it acquired certain assets of P.A. Menard’s business in New...

Chefs' Warehouse Acquires Queensgate Foodservice for $22M

By Restaurant Business Staff on Jan. 02, 2013

RIDGEFIELD, CT (January 2, 2013)—The Chefs' Warehouse, Inc., a distributor of specialty food products in the United States, announced that it has acquired...

Sysco's New Solutions and Services Business Helps Restaurants Improve in Key Areas ‘Beyond Food’

By Restaurant Business Staff on May 20, 2013

HOUSTON (May 20, 2013)—Sysco Corporation, North America's largest foodservice distribution company, introduced its new Solutions and Services business,...

Financing

Getting on the shelves: Licensing lessons

By Sara Rush Wirth on Mar. 02, 2015

Licensing products doesn't have to be a huge undertaking. Brands with small programs that they say are lucrative as well as simpler to maintain—and began with relative ease. For restaurateurs looking into licensing, there are lessons to learn at every level.

It's not just any old mustard

By Bill Main on Dec. 12, 2000

In my early days as a restaurateur I learned a valuable lesson about guest perceptions. By featuring the right branded products, I improved my profits.

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