marketing

Bonus head-spinning moments: Business innovations & oddities

By Peter Romeo on Nov. 14, 2014

In the ever-pressing quest for more traffic, some operators broke new ground.

It's always something, part two

By Bill Main on Aug. 25, 2004

In a previous post, we introduced our prepaid expenses system, which allows you to spread an expense over the accounting periods to which it applies, rather than it appearing in just the period it's paid or invoiced.

Restaurant Brands International cites daypart expansion, product innovation as key forces behind its growth

Apr. 27, 2015

Burger King and Tim Hortons’ parent firm—and the world’s third-largest restaurant group—sees comps and revenues rise in the first full quarter since its inception.

Financing

Understanding coffee and coffee beans

By Restaurant Business Staff on Oct. 13, 2005

There are two main species of coffee: robusta and arabica.

2016 additions to the restaurant vocabulary

By Peter Romeo on Dec. 22, 2016

New concerns and trends left restaurateurs with a temporary gap in their glossaries. Here's what was penciled in.

Bartering is bigger than ever

By Restaurant Business Staff on Jul. 12, 2006

According to the International Reciprocal Trade Association in Rochester, New York, bartering is bigger than ever.

Workforce

How to prepare staff for a press event

By Alaina Lancaster on May 24, 2017

It’s never good when employees make mistakes, but it’s even worse when they do it in a room full of reporters.

The food technologist’s role in menu R&D

By Restaurant Business Staff on Dec. 14, 2006

To understand the food technologist's role in the menu R&D process it's important to understand what it means to be a food scientist, and what sort of background and training they have.

Consumer Trends