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Financing

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

Financing

Best buys in value wines

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.

Financing

Loving underutilized cuts of red meat

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.

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.

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