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

A new web resource for operators

By Restaurant Business Staff on Mar. 01, 2010

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

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Salad trends and buying tips

By Restaurant Business Staff on May 11, 2006

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

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Sourcing strategies

By Restaurant Business Staff on Dec. 07, 2007

Good food on a grand scale” was Rob Katz’s mission as CEO of Vail Resorts, which operates five ski resorts housing 40 dining venues.

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Product cutting: Flank steak

By Restaurant Business Staff and Restaurant Business Staff on Aug. 29, 2010

Flank steak is one of the most difficult thin meats to evaluate since it’s all muscle.

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Summer picks: A bounty of fresh produce

By Patricia Cobe on Aug. 01, 2011

August is a dream month for sourcing local fruits and vegetables all over the U.S.

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Mistake-proof your opening

By Patricia Cobe on Mar. 31, 2012

The Restaurant Business annual Restaurant Growth Index can direct you to the best opportunities for your next location. But there are may mistakes to avoid after that.

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Restaurants’ recovery portrayed as a white-knuckle ride

By Restaurant Business Staff on Apr. 25, 2013

The fortunes of the restaurant industry and the economy as a whole have improved since the dog days of 2009, but it's been a roller coaster ride to get there, attendees learned at this week's Restaurant Leadership Conference.

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