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Financing

Money Mangement: Control your cash

 By Restaurant Business Staff on Sep. 01, 2010

Running a cash flow positive restaurant is challenging even in the best of times.

Operations

How to succeed with a service charge

 By Peter Romeo on Oct. 26, 2017

The model has been proven, but not without painful lessons for the early adapters. Here are some best practices for making the approach work.

Cash & Carry

By Restaurant Business Staff on Aug. 15, 2001

It's easy to see why more and more companies are wielding ransom-sized bonuses to reward and retain executives. Granting large bonuses takes a lot of uncertainty out of the compensation equation.

The week in ideas, July 8, 2013

By Restaurant Business Staff on Jul. 08, 2013

Strange wind patterns erupted across the nation as the restaurant industry released a collective sigh of relief as the Obamacare employer mandate was delayed. But is it delayed, or is it dead. That idea and more in The Week in Ideas.

Have your cake when they eat it, too

By Bill Main on Mar. 21, 2002

Turn tables or sell desserts? It is more profitable to turn tables, right? Wrong. Try on this point of view and see if you can't improve profits at your restaurant.

Consumer Trends

Fast-food workers stage wage walkouts in 60 cities

Aug. 30, 2013

Workers are calling for the right to unionize without interference from employers and for pay of $15 an hour.

Great expectations

By Bill Main on Feb. 12, 2003

I was browsing through the help wanted section of my local paper this morning.

What people really think about fast-food wages

By Peter Romeo on Jan. 02, 2014

What do consumers really think about fast-food wages? Our "man on the street" takes the issue straight to the people (hypothetically) to find out.

Log your tips

By Bill Main on Oct. 01, 2003

Motivating your waitstaff to improve their service is a challenge. And concentrating on what everyone is doing "wrong" gets really old really fast. So years ago I tried an experiment based on two premises.

The week’s 5 head-spinning moments

By Peter Romeo on Feb. 14, 2014

Chains get real about their food, a different view of mall restaurants’ prospects, giving the French some credit and the high cost of a halo.

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