Some restaurants would prefer to make 100% of everything from scratch, others would prefer to buy it all. These two activities can, however, co-exist within any restaurant today.

Many restaurants focus on the wrong areas in an attempt to cut costs, hurting their bottom line.

When it comes to sourcing, large chains still hold most of the cards. But emerging concepts and consumer demands are shaking up the old system.

Bruce Reinstein, CEO of CC, gives his tips on maximizing your supply chain. Read more …

Without constant monitoring it can be very easy to be unintentionally overcharged by a vendor. Consolidated Concepts finds at least one overcharge 35% of the time.

After a recent E. coli outbreak forced Chipotle to close 43 stores, it reported today that it’s now conducting a deep cleaning of the locations and has hired two food safety consulting firms to...

Fall—and football season—are finally here. That also means chicken wing season is here!