products

Get milk

By Restaurant Business Staff on Jan. 12, 2006

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

How to succeed at menu R&D

By Restaurant Business Staff on Jul. 14, 2006

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.

New and improved

By Restaurant Business Staff on Dec. 15, 2006

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

Financing

Don't let your meat purchase put you in the red

By Restaurant Business Staff on Jul. 12, 2007

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.

The 7 Steps to a New Menu Item

By Restaurant Business Staff on Dec. 07, 2007

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

The Future 50 2008

By Restaurant Business Staff on Jun. 23, 2008

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

Operations

New Product Preview: 2009

By Restaurant Business Staff on Nov. 11, 2008

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.

Entrepreneur of the month: Dan Kim

By Restaurant Business Staff on Jan. 01, 2010

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.

Financing

What’s percolating?

By Thomas Henry Strenk on Oct. 01, 2010

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

Simplifying the seafood supply chain

By Patricia Cobe on Jul. 14, 2011

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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