purchasing

In its simplest terms, storage in foodservice comes down to what you put things in, or what you put things on—in other words, containers and shelving.

Dairy prices seem to be going up faster than cream rises to the top of a vat of milk. While relative bargains were available when cheese prices crashed in January 2009, there's been a surge upward since then. To ease the pain, some operators can cut down on the number of cheesy appetizers and entrees they serve, but concepts that focus on pizza, cheeseburgers, enchiladas and quesadillas simply can't do without it.

Restaurant dinner checks may be shrinking along with patrons’ wallets, but morning people are putting their money where their mouths are.