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How fast casual is changing QSR

 By Restaurant Business Staff on Feb. 14, 2005

Used to be, quickservice meant a cheeseburger, some roast beef on a bun, or a slice of pizza, consumed from a molded plastic chair bolted to the floor, under lighting better suited for FBI interrogations...if the guest opted to eat in at all.

Financing

Making the most of your dairy-buying dollar

 By Restaurant Business Staff on Feb. 12, 2007

Milk, cheese and butter—as both stand-alone products and recipe ingredients—all play a prominent role on the menu.

The wine list: Figuring your pricing formula

By Restaurant Business Staff on Jul. 01, 2008

Wine drinkers are looking for fair pricing in these cash-strapped times. Although there are plenty of wine pricing formulas out there—some simple, some requiring arithmetic acrobatics—consider a few intangible factors before you get out your calculator.

Entrepreneur of the month: Michael Baker

By Joan M. Lang on Mar. 01, 2011

Starting in 1984 with a takeout-only sandwich shop specializing in fresh-roasted turkey sandwiches, Michael Baker has expanded his sphere through the years into a full-service café/retail store and an extensive catering business generating more than $12 million in annual sales.

Tommy Moloney's Meats Signs Distribution Agreement with J. Kings

By Restaurant Business Staff on Jan. 19, 2012

NEW YORK (January 19, 2012 - PRNewswire)—Tommy Moloney's Meats, the largest importer and producer of Irish meat products in the United States, has signed a...

New England Distributor Celebrates 60 Years

By Restaurant Business Staff on Oct. 26, 2012

EVERETT, MA (October 25, 2012)—Founded a week ago in 1952, Paul W. Marks Co. is celebrating 60 years of distributing to foodservice accounts throughout New...

The week’s 5 head-spinning moments: Blurred lines edition

By Peter Romeo on Mar. 14, 2014

From c-store hires to tickets replacing reservations and McDonald’s unflinchingly disclosing what it’s selling, the restaurant industry looked at times like it was in a different business.

Cover story: Local color

By Restaurant Business Staff on Jun. 15, 2005

Ingredients that are a hop, skip, and jump from a restaurant's back door inspire out-of-this-world dishes. Chefs, farmers, and customers all reap the rewards.

Consumer Trends

The supermarket threat

By Restaurant Business Staff on May 12, 2007

The new Whole Foods Market in Portland, Maine, is a 48,000-square-foot behemoth, just two blocks off the turnpike spur that connects Maine’s largest city with a string of affluent towns along the coast.

Real Estate: Opportunity knocks

By Restaurant Business Staff on Sep. 01, 2008

The lousy economy could mean good news for chains with cash to expand.

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