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


Buying potatoes, the comeback kid

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.


Get milk

When it comes to milk, both flavoring and packaging affect consumption, and novelty especially attracts the kids.

We've rooted around beneath the sales reps, the pricing strategies and the cost structures of foodservice distributors to see how things really work.

What to do with leftover wine is one of the few downsides of wine-by-the-glass programs.

Buying soup. How hard can it be? Hopefully easier with a little help from us.

Tea, in one form or another, is a high-margin restaurant mainstay. Only about 15 percent of it is sold hot, the rest iced. Black tea is the most widely consumed type of tea in the Western world.

Rice might be the carb that most people associate with Asian cuisine, but noodles play an equally important role in the culinary culture.

There are two main species of coffee: robusta and arabica.

Over the past five years, well over 100 flavored vodkas have been introduced, according to the Distilled Spirits Council.

Often it takes just an ingredient twist or two to make bar drinks your own. But finding that something special can be a purchasing puzzle.