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September marks the last month of the third quarter of 2009. For some operators, it’s been a good year, despite the economy. For others, the best thing they can say about 2009 is that it’ll be over in three months. Either way, we’ve got about four...
Hog and pork prices continue to be hammered by excess supply, recession-reduced demand and a sharp drop in exports. Pork supplies in storage totaled 578.8 million pounds in June, 9 percent above the year-ago supply and a record high for this time...
John Kunkel says the fast-casual Lime Fresh Mexican Grill concept he founded has a cult following, not only for its food, but for its frozen sangria, a 16-ounce drink option for $4.95 that pairs well with the spicy menu. The...
Operators looking to renegotiate their leases or move to more advantageous locations are in the driver’s seat as more restaurants and retail businesses become casualties of the unforgiving recession.Landlords eager to keep their spaces filled are...
When Bill Horst was in college, his friends called him the “potato king.”“I made everything—mashed potatoes, potato salad, scalloped potatoes, twice-baked potatoes,” he says.They were versatile, everybody liked them and—crucial to a college...
Where's the beef, you ask? Alot of it is showing up on breakfast menus at chain and independent quick-service restaurants determined to appeal to value-conscious customers at the daypart that kick starts their day.Long the domain...
Chef-owner Alvin Binuya marinates a flap steak cut from Waygu cattle in olive oil and soy sauce with minced onion, ground cumin, pepper and bay leaf. For the chimichurri sauce he blends lemon zest, lemon juice, garlic, scallion, salt, red chile...
Ken Willis says the town hall meeting he attended in Denton, Texas, was not marked by the rancor and deep division that has dominated some other recent gatherings across the nation. But that doesn’t mean participants did not harbor fears about the...
NEW ORLEANS —Four years after Hurricane Katrina devastated this historic city, its chefs and restaurant owners have shaken off the sucker punch and are swinging back stronger than ever. In...