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Quick-Thinking Vendor Saves Client's Restaurant From Fire

 By Restaurant Business Staff on Aug. 15, 2011

WISCONSIN RAPIDS (August 15, 2011)—Alan Scharf of Marshfield, Wis.-based H.C. Wenzel & Sons just might have saved his customer's restaurant, Chip's...

FPI Embraces More Sustainable Packaging

 By Restaurant Business Staff on Oct. 13, 2011

DANVERS, MA (October 13, 2011 - Business Wire)—Fishery Products International (FPI), a leading US broadline foodservice seafood provider, announced that it...

February 2012 Ideas Index

By Restaurant Business Staff on Feb. 01, 2012

Promotions: Chicken Fried Steak Day Pasta Plate from Hell Guest chef Cooking classes Weight loss competition Local-music CD Happy hour app Gluten-free...

5 tips to higher tips

By Bill Main on Apr. 22, 1999

The retail and health care industries are luring good foodservice employees away by paying them higher wages.

Food

Creative carbonation

By Thomas Henry Strenk on Apr. 01, 2012

Quite a few restaurants mix up their own soft drinks these days, but Oak at Fourteenth in Boulder, Colorado, takes the idea a step further by bottling housemade sodas with a high-tech double carbonation system.

Don't flake-out on take-out

By Bill Main on Aug. 26, 1999

We've all experienced the frustration of sitting down, unpacking the to-go orders and hearing someone exclaim "Hey, this isn't what I ordered!"

Chartwells Increasing Local Produce Purchasing in the Northeast Schools

By Restaurant Business Staff on Jul. 12, 2012

RYE BROOK, NY (July 12, 2012)—Chartwells School Dining Services is increasing local produce sourcing for the upcoming school year in the New England...

Are you being served?

By Bill Main on Apr. 06, 2000

We want our guests to receive the best service in town...flawless greeting scripts...impeccable plate placement...perfect pacing...a sincere thank you and invitation to return. We want our servers to deliver that first class service. But is it happening?

Sea change

By Patricia Cobe on Dec. 01, 2012

Sustainability and traceability are top of mind for restaurateurs with seafood on the menu—and the guests they feed. To ease those minds, certification is becoming more formal and widespread.

Would you like stock options with your burger?

By Bill Main on Oct. 25, 2000

There's more than one way to the top. A significant number of senior executives at top foodservice companies began their career as an entry level employee in the company. Yes, we're talking about bussers, preppers, and taco stuffers. Loyalty pays off.

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