Controlling Costs

Operators are pouring time and creativity into rethinking sauces and dips

On the Plate: Sauces and dips move to the center

Restaurants are using sauces and dips to create signature flavors, introduce global influences and refresh menus without adding operational complexity.

Aaron Kiel Aug 31, 2026 11:00am

NRA: Rising costs continue to squeeze restaurant profitability

Aug 8, 2026 8:00am

Selection of appetizers and cocktails from the menu at Ritz Carlton Saratogas Golf Club Grillejust one of their eaterie

Why menu engineering may be the most overlooked profit tool

Jul 31, 2026 3:00pm

Balancing cost pressures and guest expectations

Jun 22, 2026 3:40pm

One for the Road: Keeping Costs Down

Feb 2, 2026 3:52pm

How Barter Systems Are Helping Bars and Restaurants Succeed

Jan 9, 2026 5:23pm