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Starbucks launches coffee-by-mail service

 Feb. 18, 2015

The chain announced today it will make its small-lot coffees roasted at its new Roastery coffeehouse in Seattle available for online order. The delivery service will run $288 for a 12-month subscription.

Virtual yard sale

 By Bill Main on Sep. 12, 2000

Unlike most restaurant inventory, intellectual capital has a rather long shelf life if the ideas are sound to begin with. Over the years, we've updated the packaging on our standard products. The result is a storeroom full of odds and ends with great value.

NRA to test nutrition disclosure program

By Restaurant Business Staff on Jun. 09, 2004

The National Restaurant Association plans to test a nutrition-marketing plan aimed at meeting the U.S. Food & Drug Administration's recommendation that the industry develop its own method for disclosing dietary information.

The way you look

By Restaurant Business Staff on Sep. 15, 2005

You’ve always figured that interior design has an impact on guest satisfaction—but now there’s proof.

Extreme food vacation: Southeast Asia

By Restaurant Business Staff on May 10, 2006

A universe apart from the ethnic mom-and-pop eateries stateside, a first encounter with Asia can stagger even sophisticated food professionals.

Financing

How did buying fish get so complicated?

By Restaurant Business Staff on Nov. 09, 2006

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

Food

The Menu: Your primary marketing tool

By Restaurant Business Staff on Apr. 14, 2007

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.

Why is this man sort of smiling?

By Restaurant Business Staff on Sep. 07, 2007

This is Harry Bond and he runs a pizza chain, and no pizza chain can be happy about the tough times the segment is facing.

The Healthy Pantry: Top Health Hits of the Year

By Restaurant Business Staff on Mar. 07, 2008

"Healthy eating is hotter than ever” touts the industry newsletter Food Channel TrendWire, highlighting these top trends:

Rice: The Global Grain

By Restaurant Business Staff on Sep. 01, 2008

Few ingredients cross over as many culinary borders as rice. These days, restaurant kitchens have many more types available from which to choose. “It’s important that the variety meets the needs of the foodservice operation and the specific dishes it’s intended for,” says Gary Reifeiss of Producers Rice Mill in Stuttgart, Arkansas.

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