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Get milk

When it comes to milk, both flavoring and packaging affect consumption, and novelty especially attracts the kids.


How to succeed at menu R&D

Here's the rundown on who to invite to the table from the operations manager to the culinary professional and how to run the process from ideation to launch.

As the calendar flips from 2006 to 2007, gazing into the proverbial crystal ball becomes an increasingly popular activity.

Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.

Food companies are increasingly working with restaurant operators to create custom products. Understanding the process can help facilitate the customization partnership.

Restaurant Business Magazine's annual ranking of the fastest growing small chains in America.

To coin a new word, "superperforming" might be a good way to describe this year's crop of new products. Besides doing their usual tasks, this equipment can help your operation be greener, maximize your energy usage and work wirelessly.

Having founded Red Mango in South Korea in 2003 and driven it to the number-one position in the natural, authentic frozen-yogurt market there, Dan Kim opened the first U.S. outpost, in L.A., in July 2007.

Specialty coffee purveyors keep raising the bar in terms of quality and innovation.

High prices and spotty supply are not the only challenges restaurants face when purchasing seafood. The seafood supply chain has a reputation for being fragmented and inefficient.

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