products

Birds flock to the menu

By Restaurant Business Staff on Jun. 01, 2010

Although chicken and turkey costs are trending slightly upward, they are still better buys than red meat.

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...

Sysco Acquires Texas Seafood Distributor

By Restaurant Business Staff on Aug. 30, 2012

HOUSTON (August 24, 2012 - Houston Business Journal) Sysco Corp. recently reached an agreement to acquire Louisiana Foods, a Houston-based seafood and...

Markon Launches Produce-centric Mobile App

By Restaurant Business Staff on Feb. 12, 2013

SALINAS, CA (February 12, 2013)—Markon Cooperative, Inc., the produce source of eight independently owned foodservice companies, launched a mobile app that...

Financing

The pursuit of customer satisfaction

By Peter Romeo on May 22, 2013

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

Down for the count

By Restaurant Business Staff on Mar. 08, 2001

Most people get depressed at the thought of taking a physical inventory.

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