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Pro*Act Promotes Brian Kane to Chief Operating Officer

 By Restaurant Business Staff on Jan. 22, 2013

MONTEREY, CA—Pro*Act, a distributor of fresh produce, has promoted Brian Kane to Chief Operating Officer. Kane joined Pro*Act in 2008 as Vice President of...

Look before you leap

 By Bill Main on Mar. 28, 2001

Everything is going great. Your staff is professional, talented, and dependable! Your customer base is growing. You've gotten good reviews. Profits are steady. You've made every mistake in the book and you've learned your lessons. So what's the problem?

Financing

Q & A with Jean Bernstein

By Restaurant Business Staff on Sep. 13, 2006

A conversation with Jean Bernstein

Financing

Frozen drinks: Beyond shakes and margaritas

By Restaurant Business Staff on Aug. 13, 2007

This chilly category covers both alcoholic and non, and includes daiquiris, mudslides and piña coladas, as well as smoothies, granitas, slushies and more.

5 ways to get through tough times

By Restaurant Business Staff on Sep. 01, 2008

If there’s one person who really wants you to succeed, it’s your DSR. With the average rep visiting 15 to 20 operations each week, they see and hear it all in your marketplace. We asked DSR's what advice they’re offering customers facing soaring food costs and declining customer counts.

Lessons in seasonal menuing

By Restaurant Business Staff on Aug. 01, 2010

But how do you get in on the seasonal game? We asked the experts and came back with these suggestions.Eat’n Park’s head of purchasing, whose official...

September 2011 ideas index

By Restaurant Business Staff on Sep. 01, 2011

Restaurant Ideas on promotions, sourcing, design, menus, marketing, recruiting, expansion purchasing, service and operations

Financing

Shopping (and selling) tips from dealmaking pros

By Peter Romeo on Mar. 30, 2012

A Murderer’s Row of industry dealmakers took the stage at the Restaurant Leadership Conference to air their widely different approaches to finding and profiting from restaurant acquisitions.

Food

10 ways to keep food costs down this year

By Patricia Cobe on Apr. 01, 2013

Economists tend to bicker, but there was at least one source of agreement in their 2013 forecasts: food prices are going to increase 2 to 4 percent this year. With restaurant patrons still pinching pennies, raising menu prices may not be the best solution. So what are the alternatives?

Balsamic vinegar: Jump start the salivary glands

By Restaurant Business Staff on Mar. 01, 2003

The words balsamic vinegar are enough to jump-start the salivary glands, as the brain recalls this intense ingredient hitting the tongue's sweet and sour spots to create a lively, but mellow, impression.

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