food costs

Good news & bad news on food costs

By Restaurant Business Staff on Feb. 01, 2012

Wholesale food costs will ease significantly for restaurants this year, but operators will still feel a pinch on margins because of customers’ resistance to pass-along increases in menu prices, according to the National Restaurant Association.

Why pop-ups pay off

By Sara Rush Wirth on Apr. 04, 2014

Visiting chefs aren't the only ones benefiting from pop-ups; hosts reap the business benefits as well.

Wendy’s to sell hundreds of restaurants, bakery operations

May 06, 2015

In announcing first-quarter financial results, the chain shared it’s moving forward with plans to sell 540 company-owned restaurants in the U.S. as well as its Ohio-based bakery business.

Scoring points

By Restaurant Business Staff on Jan. 15, 2005

How do you satisfy customer demands for healthy menu items, and keep your competition on the sidelines? Applebee’s Kurt Hankins scored big to win the dieter’s game.

Globalization’s Negative Dividend Forces Hands-On Vigilance

By Restaurant Business Staff on Jun. 22, 2007

Basically, without delving into the reasons, what can’t be manufactured or sourced in the United States can surely be located anywhere on earth and...

Silver Linings in an Economic Storm

By Restaurant Business Staff on Oct. 01, 2008

Yes, customer habits are changing. But some operators are changing along with them—and reaping rewards.Leave it to America’s restaurants to find the...

Cutting up with the pros

By Restaurant Business Staff on Aug. 29, 2010

Three meat industry mavens share their strategies for purchasing and menuing underutilized cuts: Scott Popovic, corporate chef with Certified Angus Beef,...

Financing

Sourcing sustainable seafood is a tricky business

By Patricia Cobe on Apr. 01, 2012

Sustainability continues to be a driver when it comes to buying and menuing seafood. But the criteria for sustainable seafood is confusing.

The week’s 5 head-spinning moments: The little things

By Peter Romeo on May 02, 2014

Taco Bell sets breakfast goals, Outback’s Tim Gannon assumes a new mission, Famous Dave’s exits the interior-design business and an acquisition puts a little-known consumer heartthrob on a fast growth track. If that’s news to you, read on.

Food

How shrinking protein is reconfiguring the plate

By Patricia Cobe on Oct. 15, 2015

Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.

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