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prices

Living wages

 By Sam Smith on Aug. 27, 2013

Forty years ago there was no expectation that a fast food job would pay a living wage, much less support a household.

Trends from the top

 By Kelly Killian on Oct. 14, 2014

Fine dining has evolved, adapting a more humble and more accessible attitude to appeal to more wallet-conscious customers.

Pay grade scales

By Bill Main on Apr. 19, 2000

How do you give raises? Are you influenced by seniority? Is it survival of the cutest? Do you cave in to threats of quitting?

Flying high

By Restaurant Business Staff on Apr. 15, 2005

Diners are flocking to chicken, duck, and other birds when they're prepared with signature touches.

Add space to your place

By Restaurant Business Staff on Apr. 12, 2006

When California passed its anti-smoking law, Cameron Palmer admits he “had to get creative really quickly.”

Food

The Menu: Your primary marketing tool

By Restaurant Business Staff on Apr. 14, 2007

One controllable variable is the menu and it is the primary vehicle by which a foodservice operation presents its marketing strategy and helps customers satisfy their needs.

The dollar meets the euro

By Restaurant Business Staff on Dec. 07, 2007

And it's not such a great match for wine buyers.

Beer: Brews Makes News

By Restaurant Business Staff on Sep. 01, 2008

As interest in beer continues to grow, brews are taking their legitimate place at the table alongside wine as an equally fine complement to food.Many...

Tea is habit forming

By Restaurant Business Staff on Apr. 01, 2010

Deemed an affordable luxury, tea seems recession resistant. Despite record high prices, consumers are still sipping.

Notes from the field

By Patricia Cobe on Apr. 01, 2011

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

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