retail

You take dollars to the bank, not percentages

Which of your menu items deserves the most prominent places on your menu? How can you maximize your menu profitability? Calculation of the gross profit contribution of your items can lead to higher profits.

Financing

Best buys in value wines

Can a $25 bottle of wine become the star of your wine list? how about a $15 bottle? We think they can. It takes some digging to find wines that you can sell in that price range, so that’s just what we did. And we found plenty that fit the bill. Not just okay wines, but great ones. A lot of them. There are 84 wines here—and each one provides both you and your customers with a quality product at a very good price.

In compiling our second annual ranking of the fastest-growing up-and-coming restaurant chains in America —the ones tallying sales between $25 million and $50 million—we were struck by how many new growth stories there were to tell. Thirty-one of this year’s Future 50 growth chains, or 62 percent, are entirely new to the list. That tells us that the entrepreneurial spirit thrives in 2007, and that the restaurant business is still where it lives.

Just as you update your food menu with the seasons, you should freshen your wine list. Lighter summer fare demands lighter wines; warmer weather calls for more refreshing quaffs.

BOISE, ID (July 19, 2011)—Golbon, the foodservice marketing group, announced the addition of Indian Hills Meat & Poultry, effective July 1, 2011, and...

2012 is here and brings a couple of changes to the way Restaurant Business magazine and Nielsen, a leading global provider of information and insights around what consumers watch and buy, report the Restaurant Growth Index.

This week: retail in restaurants, a sky-high concept, a Sioux Falls operator with a unique aesthetic, and an idea somebody needs to take advantage of.

Competition rises as consumers warm to food at retail.

My challenge has always been to find ways to stay on top of the endless systems, procedures and responsibilities that keep an operation running smoothly and profitably. After all, profit is in the details.

Want to beat the big guys in this game? You’d better find the right corner—or in-line or end-cap. “Of all the decisions a new restaurant owner will...

  • Page 11