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John Merlino, Claim Jumper's R&D genius

 By Restaurant Business Staff on Mar. 11, 2007

If John Merlino were a gymnast, his event would be the balance beam. At 42, the corporate executive chef and R&D director for Claim Jumper walks a fine line between tradition and trend.

Tea: Its time has come

 By Restaurant Business Staff on Jan. 07, 2008

Americans are embracing tea in larger numbers, yet little of it is drunk in American restaurants.

Fall Produce

By Restaurant Business Staff on Sep. 03, 2009

Picked for the plateAt the first hint of autumn, your customers are probably ready to say good-bye to summer peaches and zucchini and eager to enjoy...

Love connection

By Dana Tanyeri on Feb. 01, 2011

So how to go about the critical matchmaking process? Slowly and methodically, according to franchising experts, who say moving too fast—letting emotion and greed trump diligence and patience—is the most common mistake made by both sides.

Growth Opportunities for Restaurants Serving Breakfast

By Restaurant Business Staff on Dec. 12, 2011

CHICAGO (December 12, 2011 - PRNewswire)—While breakfast sales have grown steadily for restaurants, retailers and suppliers over the past few years,...

Millennials Emerging As Influential Adult Beverage Consumers

By Restaurant Business Staff on Jul. 10, 2012

CHICAGO (July 10, 2012 - PRNewswire)—Diverse, highly educated, open to new experiences and eager to explore, the Millennial demographic group is already...

The Danielsen Company, Inc. Joins F.A.B.

By Restaurant Business Staff on Jun. 20, 2013

ALPHARETTA, GA (June 20, 20130—F.A.B., Inc. (Frosty Acres Brands), the national foodservice marketing and purchasing cooperative for independent...

Breakfast grub: a buyer's guide

By Restaurant Business Staff on Oct. 12, 2005

Shell eggsTraditional eggs-in-the-shell that must be cracked before using. These are generally sold packed 30 dozen to a case in several sizes: Jumbo (56...

Financing

Issues and insights on seasonal fruit

By Restaurant Business Staff on Apr. 11, 2007

Talk to many chefs these days, especially in fine dining, and they’ll tell you that “local” and “seasonal” are top priorities when purchasing fresh fruit

Emerging Cuisines: South African

By Restaurant Business Staff on Feb. 07, 2008

American diners are more familiar with the wines of South Africa than the region’s cuisine.

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