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Wild swings in food costs force restaurants to rethink menus

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.


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

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

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.

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

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

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.

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?

The build-your-own bowl concept has expanded its focus through a brand and menu refresh.

The USDA restarted its inspection program Friday after halting avocado imports from Mexico a week ago.

Restaurants are developing new strategies to navigate product shortages, delays and distribution headaches.

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