purchasing

Wild swings in food costs force restaurants to rethink menus

By Patricia Cobe on Nov. 30, 2022

To keep costs in check, operators are frequently evaluating vendors, re-engineering the menu, running specials and keeping a closer watch on inventory and waste to avoid more menu price hikes.

Operations

Operators are sourcing more frozen foods to meet labor, supply and waste challenges

By Patricia Cobe on Nov. 02, 2022

With fresh proteins and produce sometimes tough to get and kitchen help even tougher, value-added frozen products can help ease the crunch.

Technology

Finding a one-stop solution for restaurant entertainment

Sponsored content from our partner DIRECTV for BUSINESS℠ on Sep. 26, 2022

When it comes to television programming and sports in restaurants, the benefits are undeniable: Customers come in for specific programming they want to see, often bringing bigger dining parties, spending more and leaving more satisfied overall.

Food

Stadiums, arenas and concert venues differentiate menus with local and mission-driven foods

By Patricia Cobe on Jul. 25, 2022

Operators are sourcing small-batch products to support producers and connect with customers through their stories.

Technology

3 tips for choosing an entertainment provider

Sponsored content from our partner DIRECTV for BUSINESS℠ on Apr. 07, 2022

Here are three things foodservice operators should consider when selecting an entertainment provider.

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Food

Supply chain kinks snag menu planning

By Patricia Cobe on Apr. 05, 2022

Flexibility is the new mantra, as restaurants are forced to make last-minute switches when products don’t show up at the back door or prices go through the roof.

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Food

A decade later, progress to stop the use of gestation crates remains slow

By Patricia Cobe on Mar. 10, 2022

In 2012, McDonald’s and other restaurant companies committed to sourcing pork only from pigs raised in open housing by 2022. The deadline is here, but can they meet it?

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Food