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Financing

How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance

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.

Financing

Bringing novelty into your soda purchases

Over 100 years ago, when Restaurant Business magazine was founded as Soda Fountain News, signature soft drinks were the only kind around. Back then, the “soda jerk” was a carbonated confection artist similar to today’s coffeehouse baristas. They juggled jugs of syrups and jerked the handle (and thus the term) of the fountain to dispense soda water, mixing up “phosphates” right in the glass.

Although most operators order cheese by name, there are specific categories that the dairy industry uses to describe cheeses for foodservice buyers.

Before she heads off to work, managing her father’s restaurant in Elkin, North Carolina, Shannon Sparks logs onto the Internet and checks bids from the...

Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice.

Global sales of fortified/functional beverages were projected to reach nearly $40 billion in 2005, according to Euromonitor International.

All bottled water is not created equal. Don’t be fooled by a pretty label showing the Rocky Mountains or a pristine lake; that bottle may just as likely contain city tap water.

Can a $25 bottle of wine become the star of your wine list? how about a $15 bottle? We think they can. It takes some digging to find wines that you can sell in that price range, so that’s just what we did. And we found plenty that fit the bill. Not just okay wines, but great ones. A lot of them. There are 84 wines here—and each one provides both you and your customers with a quality product at a very good price.

To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.

The potato has been bashed more often than mashed these last couple of years, as carbohydrate-phobic Americans pushed spuds off their plates and consumption took a nosedive.