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Jamba and US Foods Announce Northeast Distribution Alliance

 By Restaurant Business Staff on Dec. 15, 2011

EMERYVILLE, CA (December 15, 2011 - Business Wire)—Jamba, Inc. and US Foods announced they have formed a supply chain distribution alliance for service in...

A fresh start

 By Patricia Cobe on Mar. 01, 2012

Fresh To Order—a.k.a. “f2o”—is an expanding concept defining the new niche of “fast fine” food. The goal: to offer freshly made meals for around...

Marketing

How Culver's uses social media to connect with customers

By Amanda M. Westbrooks on May 30, 2012

Culver’s, a quick-service burger chain that started in Sauk City, Wis. and now has 451 restaurants in 19 states, married its “Welcome to Delicious” story across traditional and social media.

What the failed harvest means for you

By Bill Lapp on Aug. 31, 2012

The 2012 U.S. corn crop is forecast to total 10.8 billion bushels, a decline of 13 percent from a year ago. While planted area is pegged at a record 96.4 million acres, yields are forecast to decline to 123.4 bushels per acre, a decline of more than 20 percent from trend levels. The decline reflects the most adverse weather in more than 20 years to face corn growers.

Operations

Pops of color in a sea of stainless steel

By Patricia Cobe on Feb. 20, 2013

While stainless steel still reigns supreme, a number of manufacturers are jazzing up their equipment with bright bursts of color.

The bar goes retail

By Thomas Henry Strenk on May 23, 2013

That’s one Gin Rickey coming right up, and I’ll wrap up the spotted dick to go.” For some forward-thinking operators, selling specialty groceries is a unique way to boost the bar tab and make themselves a retail destination as well. But it takes more than just tacking up a few shelves of merchandise to grab those take-away retail sales. How do you make it work?

Social peanuts

By Bill Main on May 30, 2001

A coconut shell, roasted peanuts and a string... for centuries these simple items have been used by some native Africans to trap monkeys using a simple strategy.

The single-product concept

By Restaurant Business Staff on Dec. 14, 2004

While many newcomers are clobbering themselves to assemble huge menus that try to be all things to all people, quite a few entrepreneurs are going the time-honored route of picking just one thing and trying to do it right.

Get your products custom

By Restaurant Business Staff on Dec. 01, 2005

Not so long ago, only a restaurant chain like McDonald's or Applebee's could get a major food manufacturer to produce ingredients just for them.

The smoking process

By Restaurant Business Staff on Jun. 14, 2006

Smoke is complex. It can be subtle or overpowering. You need to know your stuff to manipulate it for great results. Take a look at the basics and not so basics of smoking food.

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