Continue to Site >>>

economy

Consumer Trends

Signs of economic recovery seen in the restaurant industry

 Aug. 25, 2010

The financial health of the nation’s restaurant industry is improving, according to statistics from the StarChefs.com Salary Survey. Executive chefs made 6.1 percent more in 2009 compared to 2008. And pastry chefs enjoyed a pay increase of 5.7 percent in the same time period.

Consumer Trends

Consumers “go gourmet” in spite of recession

 Oct. 29, 2010

Purchasers of gourmet food products may make some concessions to stay within budget, but they are not wiling to compromise on sophisticated taste—they are merely finding more wallet-friendly ways to indulge. That was the major finding reported in Packaged Facts’ Gourmet, Specialty and Premium Foods, Beverages and Consumer Trends in the U.S., 8th Edition.

Sysco Seeking Acquisition Opportunities

By Restaurant Business Staff on Feb. 24, 2011

NEW YORK (February 23, 2011 - Dow Jones)—Sysco Corp. is looking to acquire numerous small competitors from a pool of 3,000 companies which generatea total...

The week in ideas, August 19, 2011

By Restaurant Business Staff on Aug. 19, 2011

A week full of big ideas. Howard Schultz tells D.C. he’d like a double half cap economy with extra foam and less partisanship. A D.C. restaurant puts a contract out on its customers. Chipotle scores twice with big branding ideas. And the power of Twitter shines through.

Consumer Trends

Making Happy Hours Happier

Mar. 19, 2012

Happy Hours have become a fourth daypart in many establishments, boosting food and beverage sales during the slower late afternoon-early evening time slot. With competition for Happy Hour customers heating up, Technomic's American Express MarketBriefing looks at the the factors that bring in traffic and keep guests happy.

The Week in Ideas, October 5, 2012

By Restaurant Business Staff on Oct. 05, 2012

McDonald’s continues its transparency campaign. An idea that tells us the beer industry has run out of ideas. New Yorkers let us down. And a robber has a bad idea.

Financing

‘What are you talking about?’

By Restaurant Business Staff on Feb. 19, 2014

What are the issues most likely to be discussed both on and off stage during the Restaurant Leadership Conference? A recent pulse check by the National Restaurant Association reveals some reordering of the usual concerns preoccupying restaurateurs.

Backlash has begun against gluten-free dieters

Jul. 09, 2014

Consumers are voicing impatience with the crusade against gluten, criticizing proponents of the movement as followers of a fad that’s about to fizzle.

A numbers game

By Peter Romeo on Apr. 16, 2015

A portion of the public is stuck on the falsehood that a server is only paid $2.13 an hour, plus the few bucks they might pocket in tips.

Cover story part 1: Opportunity knocks

By Restaurant Business Staff on Sep. 01, 2003

Bad economy got you down? Core business just ain't what it used to be? Then get some ideas from these operators, who've developed some profitable sidelines.

  • Page 58