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RestaurantHospitality RHExtra for September 28, 2010
 How To Outsmart Starbucks
 Food Trucks: Meet The Next Generation
 Mac And Cheese: Time To Go All In

How To Outsmart Starbucks

With raw coffee prices up 41 percent since June and the restaurant industry’s biggest players eagerly snapping up market share, how can your coffee program compete? We’ve got a way that’s a lot less touchy-feely than it sounds: bird-friendly coffee.

FULL ARTICLE


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www.tysonredlabel.com



Food Trucks: Meet The Next Generation

Get left behind when the food truck craze took off? Why not jump on board early with the latest development in the mobile food marketplace—the bustaurant. Current number of vehicles on the road: at least three, with plenty more to come.

FULL ARTICLE


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www.McCormickForChefs.com



Mac And Cheese: Time To Go All In

The question about macaroni and cheese has always been: Is it a side dish or a main course? Now we’re finding out that it can be a concept in and of itself, as the handful of macaroni-and-cheese specialty restaurants across the country continues to grow. With cheese prices now forecast to stay reasonable through 2015, are we seeing a growth niche emerge, right before our eyes?

FULL ARTICLE


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Marzetti Dressings – not just for salads anymore!
Discover the versatility of Marzetti dressings as sauces, dips, marinades and more! Give your customers delicious taste in a variety of healthy flavors, including fat free and light options. From gallons, packets and dipping cups, Marzetti Dressings and Sauces are the star of any menu turning a simple dish into the house specialty.
www.marzettifoodservice.com

Photo Gallery
Search this month's recipes via photos.
Tempting Desserts




Photo Gallery
Search this month's recipes via photos.
Sample Menu from Philly’s Newest | Speck Restaurant




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Restaurant Hospitality’s New Directions Conference — October 24-26, 2010 — Trump
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