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Jack's

Taken to the cleaners

 By Restaurant Business Staff on Jul. 06, 2006

That linen service is costing you a lot more these days, isn’t it? You’re not alone: as the price of gas rises, so does the cost of laundry. But some operators are fighting back.

Financing

2011 Restaurant Growth Index

 By Restaurant Business Staff on Mar. 01, 2011

As 2011 gets underway, it’s clear that the slowly recovering economy continues to impact the restaurant industry as shown by sluggish sales and limited expansion.

Financing

Buying sparkling wines when it's not a holiday

By Restaurant Business Staff on Nov. 13, 2006

Many restaurateurs think about purchasing sparkling wines only for the holidays, but that’s a mistake. While the bulk of bubbly is drunk from Thanksgiving to New Year’s, sparklers are a good match for most menus year round.

Merchants Foodservice Announces New Multi-Unit Sales Director

By Amanda M. Westbrooks on Jun. 08, 2011

Hattiesburg, MS (June 8, 2011)—Merchants Foodservice is pleased to announce that Mr. John Eichelberger has joined the sales team as Director of Multi-Unit...

Financing

Getting your arms around the deli category

By Restaurant Business Staff on Mar. 11, 2007

The deli category is a broad one—it covers all those cold cuts, cured sausage products, smoked meats, sliced cheeses and condiments that make up the bulk of your sandwiches, entree salads, antipasto plates and catering platters.

Sunrise Fresh Produce Acquires Produce Distribution Center

By Restaurant Business Staff on Jun. 18, 2012

HATTIESBURG, MS (June 18, 2012)—Sunrise Fresh Produce, LLC., a subsidiary of Merchants Foodservice, announced the acquisition of certain assets from...

Merchants Foodservice Joins Produce Alliance

By Restaurant Business Staff on Mar. 22, 2007

Andy Mercier, president of the ID Top 50 distributorship, said: "Consistent quality, purchasing programs and the ability of Produce Alliance to acquire and...

Financing

Making room at the bar

By Restaurant Business Staff on Aug. 31, 2012

The competition at the bar continues to heat up. Often that translates into a larger and more eclectic inventory—and a larger footprint.

Operations

Warewashers

By Restaurant Business Staff on Jul. 01, 2008

While the dishwashers exhibited at this year’s National Restaurant Association show didn’t blaze any trails (we’re still waiting for that Jetsons-style, atomic-powered microwave warewashers!), there were still some new spins on this back-of-house stalwart.

Food

A restaurant trend that’s all dried up

By Sara Rush Wirth on Jun. 04, 2014

Jerky is making the move from a lowly gas-station snack to a trendy, gourmet bar bite as chefs across the country create their own variations in-house.

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