real estate

Subway’s James Walker on how delivery is changing restaurants

By Jonathan Maze on Jul. 18, 2018

On this week’s episode of "A Deeper Dive," Subway’s VP of North America talks real estate, and we talk about the future of takeout.

Operations

Auntie Anne’s steps out of the mall

By Jonathan Maze on Jun. 15, 2018

The pretzel chain is opening food trucks and locations in urban areas in a bid to evolve.

Financing

3 ways restaurants are benefiting from retailers’ woes

By Peter Romeo on Jun. 06, 2018

E-retailers' wallop of brick-and-mortar stores is fostering opportunity for places that sell food instead of jeans and sneakers.

Operations

How to think about restaurant real estate in an era of delivery

By Jonathan Maze on May 21, 2018

Pick locations to ensure you’re profitable for the entire lease term, says Subway’s vice president of development.

Workforce

This week’s head-spinning moment: Restaurants shout, 'Enough!'

By Peter Romeo on May 03, 2018

New York City operators push back with an angry-sounding manifesto for Mayor Bill de Blasio.

DIY consumer research

By Restaurant Business Staff on Jun. 11, 2006

Getting a bead on your customer base is no small task. Neighborhoods gentrify. Dining tastes evolve. Lifestyles can move the pendulum-like whims of diners...

Two Different Kinds of Company Sales: the Stand Alone and the Fold-In

By Restaurant Business Staff on Apr. 17, 2009

The Stand Alone PurchaseIn this scenario, the acquired company continues to operate at its current facilities with the majority of its management and staff...

Sysco Announces Team Leadership Promotions

By Restaurant Business Staff on Nov. 06, 2011

HOUSTON (November 6, 2011)—Sysco Corporation announced the following executive leadership team promotions: Mike Green, Executive Vice President-Food...

Financing

Ruby Tuesday closes another 15 locations

By Jonathan Maze on Apr. 03, 2018

The casual-dining chain says the shutters were part of a "routine review."

20 beverage service tips

By Restaurant Business Staff on Nov. 11, 2006

So, you figure that your beverage menu is plenty profitable. The bar is full of coworkers sipping after-work cocktails, folks in the dining room are ordering wine, and specialty coffee sales, well, they’re way up. Your beverage program’s doing just great, right?

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