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


Lessons from the downturn

Picture a busy intersection capped with four different, well-known restaurant chains. Ask any consumer which one they want to go to, and the answer will probably be, “Whichever has the shortest line.”


Getting in on produce

Maines Paper & Food Service, a mega $3 billion broadliner, set out several years ago to eliminate the competitive disadvantages companies its size often have in the produce category.

Although chicken and turkey costs are trending slightly upward, they are still better buys than red meat.

Not every bar has a barkeep in muttonchops stirring up faithful versions of pre-Prohibition classics. Nor does every restaurant enjoy a steady supply of ingredients for “farm to glass” cocktails. But high-quality mixers can produce similar results.

Brazil is a polyglot nation,” stated Jessica Harris, director of New Orleans’ Institute for the Study of Culinary Cultures at Dillard University, at the CIA’s 2009 Worlds of Flavor Conference. “Adaptiveness and creativity are its hallmarks.”

Pizza Fusion sources locally in eight states (and counting). How they tamed a logistical monster.

When it comes to grabbing share of stomach and dining-out dollars, burgers are leading the charge.

Virtually every distributor today tries to train its sales reps to serve as consultants to their customers, not just order takers.

Optimism is in the air as we look ahead to 2010, but product and menu developers are proceeding with caution.

Customers who ordered sausage for breakfast could expect standard pork links or patties spiced with a blend of sage, herbs, salt and pepper.

  • Page 146