4 for 15: 4 speakers, 15 minutes each, limitless knowledge


Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.


Commodities: Cheese, wheat, gas prices fall again

The prices for cheese, wheat and gas continue to decrease. Details are below.

FCES15: Tips on building a foundation for profitable growth

Strategic and profitable growth for today's restaurants, quick service eateries and retailers is a comprehensive endeavor. But it's doable and the number one tip to getting a foundation built is to jump in and start making it happen.

Commodities: Cheese, wheat, gas prices falling

Now is a good time to buy cheese, wheat and gas, considering prices have dropped for all three commodities

How restaurant chains can increase profits by improving energy and operational efficiency

By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily identify systems that are inefficient or improperly used.

Commodities: Cheese prices still rising

The price for cheese increased by 6 cents, but wheat prices dropped 16 cents over the past week.

Commodities: Cheese down, gasoline up

The price for cheese fell by nearly 5 cents, but gasoline has increased 8 cents over the past week.

Egg shortage 2015: How is your restaurant coping?

Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.

Receiving 101: Control and Safety

Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.

Simple solutions to minimizing food waste

Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.

Axis Purchasing Identifies $15 million in Savings for Foodservice Members

Axis Purchasing, the group purchasing organization, identified savings for its foodservice members of more than $15 million in 2014.

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Fast food study reveals where Americans spend most money

Taco Bell came out most affordable when compared to Chipotle and Papa John's.

Salt warnings required on NYC menus

New York City diners will soon see "salt shaker" symbols on menus to denote dishes high in sodium.

FTC challenges proposed Sysco, US Foods merger

The Federal Trade Commission alleges that if the merger between Sysco and US Foods goes forward as proposed, foodservice customers, including restaurants, would likely face higher prices and diminished service.

U.S. markets opening to Irish beef after 15-year ban

News comes at a time when beef prices are at historic highs, as is demand for premium beef; new Irish supply could bring price relief.

Restaurant groups deride lack of Renewable Fuel Standard decision

Last week, the Environmental Protection Agency announced it will delay the 2014 ethanol volume mandate, a move that will continue to affect commodities costs. The announcement was greeted with strong opposition from restaurant industry organizations. "We are disappointed that the...

Chocolate companies warn of an impending shortage

Mars Inc. and Barry Callebaut, two chocolate giants, have warned of an impending chocolate shortage.

Heartland acquires XPIENT Solutions

XPIENT offers integrated cloud-based human resources, staffing and scheduling, food cost control and inventory and supply management solutions.

Fast food industry driving global cheese market

Research and Markets has released the "Global Cheese Market 2014-2018" report to their line of products.

Restaurant Canada feathers ruffled by government's lack of transparency on chicken pricing

Restaurants Canada is calling on a government commission to be more transparent as it investigates the cost of production formula used in setting the price of Ontario chicken.

Culinary Software Services releases Cheftec Xt4

Culinary Software Services recently released ChefTec xt4, featuring simplified entry of Hazard Analysis & Critical Control Points information, a new EDI interface with FreshPoint and improved interfaces.

Latest SpenDifference study to forecast 2015 restaurant menu prices

Participants will be entered in a drawing to win a $100 Amazon gift card and will receive a complimentary copy of the findings.

Survey launched to track restaurant menu prices

Restaurant supply chain co-op SpenDifference has launched the latest survey in its menu price tracking study program. U.S.

NRA to participate in US Food Waste Challenge webinar

The webinar, sponsored by the US Department of Agriculture, will offer information on reducing food waste through food donation.

RMD Technologies teams with Verizon for new 'smart' temperature monitoring technology

RMD Technologies, LCC recently launched the D-Mometer and TAM Network, a "machine-to-machine" (M2M) solution that provides businesses and consumers real-time information on the time and temperature exposure of meats, produce and other perishable items.

Tyson’s tender offer for Hillshire set at $63 per share

Tyson Foods has commenced a cash tender offer for all outstanding shares of common stock of The Hillshire Brands Company at a price of $63.00 per share. The tender offer is being made pursuant to the previously announced merger agreement dated July 1, among the two companies. The tender offer period will expire at midnight Aug.

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Best practices for managing food costs via employee training, using the right equipment and going green.