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Financing

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

Financing

Honing your bartering skills

In March, some 20 staffers of BD’s Mongolian BBQ partied in a Detroit Pistons suite at The Palace of Auburn Hills.

Financing

A tour of a high-tech, to-go system

AROS lets the customer choose specific food options and add any special instructions. No staff time is consumed by phone calls or menu questions.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

Relatively unknown in the United States before the 1950s, vodka is now the best-selling spirit category.

Knowing what sells can help you figure out what to buy. Here are the top salad trends showing up on the menu.

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.