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economy

The leftover king

 By Restaurant Business Staff on Aug. 01, 2012

Day 1: Spent most of the day hungry. Found a box of granola bars in the work van. Got off work around 5, came home and made dinner. I made a bean salad. It’s cheap, healthy, tasty and filling. I also put a frozen pizza into the oven that I split with my sister.

Consumer Trends

Mascots affect food choices well into adulthood, new study says

 By Kelly Killian on Jan. 24, 2014

Advertising characters such as Ronald McDonald that people have been familiar with since childhood continue to affect food decisions once they become adults.

Preaching about pay

By Peter Romeo on Jun. 17, 2014

Outsiders are clamoring for a say in what you and your staff should make. Business realities are absent from their prescriptions, but restaurants may not be blameless.

Famous Dave’s exits Richmond, Va., market

By Peter Romeo on Dec. 29, 2014

Three corporate stores were shut, and the franchisor says more could follow.

Spontaneous bonuses

By Bill Main on Oct. 20, 2001

The labor crisis... it's everywhere. A softening economy and shortage of qualified employees has restaurants competing for customers and employees. And, as with all cases of supply and demand, the price for a great employee is going up.

Yearend Stats Confirm NRA's Positive Outlook for '04

By Restaurant Business Staff on Feb. 02, 2004

WASHINGTON, DC - Based on December sales, the National Restaurant Association here is maintaining its positive outlook for the foodservice industry in...

Restaurant Outlook Reflects Strong Economy

By Restaurant Business Staff on Dec. 02, 2005

The NRA's Restaurant Performance Index, a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry, showed that operators have been ringing up more sales, patron traffic increased, restaurateurs are optimistic about the future, and they're readying capital expenditures.

Spokane

By Restaurant Business Staff on Oct. 18, 2007

The publication reports that strong economy, lively downtown venue and niche cuisines have improved the restaurant business.The Spokane Journal of Business...

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