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Patricia Cobe

Senior Editor

Articles by
Patricia Cobe

Page 79
Operations

Make the most of your seafood $$$

Sure, you want to source sustainably, offer top quality and variety and keep your food costs in line. These strategies can help.

Operations

Fishing for answers

Americans are finally getting on board and heeding nutrition recommendations to eat more seafood. Recent figures from the National Fisheries Institute (NFI) indicate that consumption is up 11 percent since 2001—16.5 pounds per person in 2006 compared to 14.8 pounds five years ago.

Operations

Ideation

Chefs flock to chicken, turkey and other birds for inventive, crowd-pleasing dishes.

Operations

Evolution of a product

At Moe’s Southwest Grill, an Atlanta-based regional chain specializing in freshly made, customized burritos, signature ingredients are a big selling point.

Operations

Poultry: Something to cluck about

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket.

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The humane touch

How food is raised is as important to today’s consumers as where it comes from. Animal welfare is an especially hot button for the meat industry.

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Red meat putting you in the red?

Operators and their customers who love meat are starting to fork over more money to put protein on the plate.

Operations

Smoothies and shakes: Blended investment

A selection of fruit smoothies can add on-trend beverage choices to your menu and boost your average check. There are several ways to go when it comes to purchasing and operating strategies.

Operations

Purchasing Insiders Speak Up

Four operators share their strategies for sourcing fresh vegetables. Ralph Kinder Director of Franchise Development, Baker Bros. 12 locations, Dallas, Texas-based Sig...

Operations

Produce: Get fresh

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders.

Operations

Green Design

Leafy greens are the base for most salads, but where chefs go from there is up for grabs. Some are even leaving out the lettuce completely, opting for artfully arranged vegetables, fruits and ot...

Operations

The crop report

So far, the 2005-2006 growing season has been pretty favorable for salad greens. “The weather was phenomenal in the desert, where much of the winter produce is grown and the quality is excellent, with very little spoilage,” reports Teri Trost, sales manager of national accounts for Earthbound Farms.

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