products

Cooking in a vacuum

By Restaurant Business Staff and Restaurant Business Staff on Sep. 01, 2011

Over the years, countless changes have occurred in the industry, and the need to prepare safe, consistently seasoned food using a minimum of human and fossil energy has led to modern, innovative methods of food preparation. Many eating establishments, from the corner diner to the busiest Michelin three-star restaurant, are embracing a cooking technique known as sous vide.

US Foods Activates Solar Panel System in Phoenix

By Restaurant Business Staff on Nov. 16, 2011

PHOENIX, AZ (November 16, 2011 - MarketWire)—US Foods activated a 905 kilowatt, 3,934 photovoltaic solar panel system at its Phoenix division distribution...

Sysco Announces Agreement to Acquire European Imports, Ltd.

By Restaurant Business Staff on Feb. 22, 2012

HOUSTON (February 22, 2012 - GlobeNewswire)—Sysco Corporation announced that it has reached an agreement to purchase Chicago-based European Imports, Ltd...

8 questions every franchisee should be asking

By Sam Smith on May 06, 2012

These days, franchisors are relying on franchisees more and more to sustain a brand’s growth. Franchisees carry a lot of power in this new order.

Reinhart Foodservice Expands Product Offerings in Louisiana

By Restaurant Business Staff on Aug. 03, 2012

ROSEMONT, IL (August 3, 2012)—Reinhart Foodservice Louisiana, L.L.C., announced today that it has entered into an agreement with P.A. Menard, Inc. to...

BiRite Foodservice Distributors Acquires A&B Produce Company

By Restaurant Business Staff on Dec. 11, 2012

SAN FRANCISCO, CA (December 11, 2012)—BiRite Foodservice Distributors announced the acquisition of A&B Produce Company, a family-owned business that has...

Seamless and GrubHub Announce Merger

By Restaurant Business Staff on May 20, 2013

CHICAGO and NEW YORK (May 20, 2013 - PRNewswire)—Seamless North America LLC and GrubHub Inc. announced the signing of a definitive agreement to merge two...

This week’s 5 head-spinning moments: Going au naturel

By Peter Romeo on May 01, 2015

Surprising shifts to less-processed foods and clear examples of enlightened management should have been taken as a loud “Shut up!” by industry scolds.

You can learn a lot just by asking

By Bill Main on Jan. 16, 2001

Why don't I sell more desserts? Should I buy an espresso machine? Why are my lunch counts down? The answer is a question that is incredibly simple, and stumps most people..."What do your Guest Comment Cards say?"

Turning college kids into franchisees

By Restaurant Business Staff on Aug. 31, 2004

A quickservice chain setting up shop near college campuses seems logical enough.

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