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food costs

Preparing for more cost increases

 By Restaurant Business Staff on Jan. 14, 2005

Up, up, and away. Beef prices. Cheese prices. Seafood, gas, insurance. Labor costs, as states from New York to Oregon—and many in between—prepare to hike minimum wage.

The cost of higher costs

 By Restaurant Business Staff on May 13, 2007

Labor, food, energy, insurance, real estate—you name it, the fundamental prime costs of doing business are up, in some cases dramatically.

5 ways to get through tough times

By Restaurant Business Staff on Sep. 01, 2008

If there’s one person who really wants you to succeed, it’s your DSR. With the average rep visiting 15 to 20 operations each week, they see and hear it all in your marketplace. We asked DSR's what advice they’re offering customers facing soaring food costs and declining customer counts.

Won’t you be my regular?

By Restaurant Business Staff on Aug. 01, 2010

Customers who keep coming back are worth a lot more than just their contribution to the bottom line. Here’s how to go get them—and keep the ones you have.

Tyrant or tenderheart: What’s your management style?

By Patricia Cobe on Nov. 28, 2011

Watching episodes of Hell’s Kitchen, the average viewer comes away thinking that cursing, screaming and ruthless bullying is the only way to run a successful restaurant kitchen. True, many chefs are as hellish as Gordon Ramsay appears on TV, routinely leaving their staff quaking in their clogs. But some industry veterans are embracing a kinder, gentler management style—and finding it has its place.

Financing

Help for operators struggling with segment blur

By Restaurant Business Staff on Mar. 21, 2014

Restaurants struggling to understand the new food and beverage sources will meet the challengers nose-to-nose at a conference.

Beverage

Milking profits

By Sara Rush Wirth on Apr. 16, 2015

Adding an alternate milk isn’t as easy as slapping it on the menu as a simple substitution.

Survivors ready?

By Restaurant Business Staff on Jan. 15, 2005

Crap happens. Take a page from some savvy fellow operators and meet the challenges with our Survival Guide.

Monical's secret to success

By Restaurant Business Staff on Jul. 28, 2007

If you’re familiar with the Monical’s brand, it’s likely because of the wave of publicity the chain received back in 2003, when for a 17-month period it experienced zero turnover among management—a statistic that’s virtually unheard of in this business.

Poultry: Bird watching

By Restaurant Business Staff on Nov. 01, 2008

Poultry is the number one protein buy for a majority of qsr and casual operators.

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