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Breakfast grub: a buyer's guide

Shell eggsTraditional eggs-in-the-shell that must be cracked before using. These are generally sold packed 30 dozen to a case in several sizes: Jumbo (56...

Financing

Salad trends and buying tips

Knowing what sells can help you figure out what to buy. Here are the top salad trends showing up on the menu.

All distributors say they want to help their operator customers grow their business, but few actually have strategies in place to make it happen.

Distributors describing themselves as broadline, or full-line, vary greatly in terms of the product lines they carry. Is it really a one-stop shop?

The seafood industry starts a fraud fight.

Peruvian cuisine may be a latecomer to America’s tables, but it’s gaining a foothold. “The healthy, fresh ingredients and unique flavor profiles are creating a surge of interest in Peruvian food and restaurants,” confirms Marcella Guzman, an instructor at the Art Institute of Fort Lauderdale.

As interest in beer continues to grow, brews are taking their legitimate place at the table alongside wine as an equally fine complement to food.Many...

Whether on-premise or off, catering can be a lucrative extension of your brand. But just as with the in-restaurant dining arena, the economic downturn has changed the rules of the game. Corporate events and high-ticket expense account dining have dried up. Weddings and other social events are smaller in size and budget. Fancy and formal are out; casual, creative and flexible are in. Caterers' new marching order: Do more with less—a lot less.

What makes for a successful sandwich menu? Variety and differentiation are the winning characteristics. That means sourcing a quality assortment of breads, filling ingredients and condiments and layering flavors and textures for maximum taste appeal.

Commodity prices are on the rise. And animal proteins—always one of a restaurant’s more expensive buys—are getting hit hard. But there are ways you can purchase and plate beef, pork and lamb to ease the pain—without shortchanging your customers or your profits. Listen to what these chefs, suppliers, economists and other experts have to say.

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