food costs

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.

Consumer Trends

Dining out is going up

Aug. 25, 2010

Of consumers surveyed during May and June by Market Force Information, 25 percent said they plan to eat out more over the next three months. That’s a significant jump from the December, 2009 survey, when just 5 percent responded with the same intention.

A fresh start

By Patricia Cobe on Mar. 01, 2012

Fresh To Order—a.k.a. “f2o”—is an expanding concept defining the new niche of “fast fine” food. The goal: to offer freshly made meals for around...

The week’s 5 head-spinning moments: Walmart and the world turning chicken

By Peter Romeo on Apr. 18, 2014

New details of the retail giant’s restaurant threat was just one of the reasons why chiropractors were exchanging high-fives.

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