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Consumer insights: Strike three, you're out!

 By Restaurant Business Staff on May 01, 2005

How many times will a customer tolerate a problem before he leaves? Ever watch a baseball game? You can pass Customer Service 101 by knowing one thing: Treat customers poorly, and they'll leave you for the competition.

Financing

What's up with commercial real estate?

 By Restaurant Business Staff on Apr. 12, 2007

Owners of commercial real estate aren’t expecting a banner year for their retail property.

The Wine List: Figuring Your Pricing Formula

By Restaurant Business Staff on Jul. 01, 2008

Wine drinkers are looking for fair pricing in these cash-strapped times.Although there are plenty of wine pricing formulas out there—some simple, some...

Honey Baked Ham hatches a full-service restaurant

By Peter Romeo on Mar. 09, 2011

The venerable Honey Baked Ham retail chain is branching into full-service restaurants with a concept promising no shortcuts in the preparation of its breakfast and lunch specialties.

Financing

RLC’s state of the industry

By Sam Smith on Mar. 29, 2011

The state of the industry, through Technomic and GE Capital’s eyes, is improving. Sloooowly.

The week in ideas, February 17, 2012

By Restaurant Business Staff on Feb. 17, 2012

This week: an inadvertent idea from the Heart Attack Grill. An edible balloon from Alinea. More racist receipts from idiots in our industry. And some disquieting news out of Technomic.

Financing

New and noteworthy in drinks: chocolate wine and aged cider

By Thomas Henry Strenk on Dec. 01, 2012

Wine snobs may cringe, but red wine flavored with chocolate is a rapidly growing trend, especially among Millennial consumers.

'We interrupt this food fight for some education'

By Peter Romeo on Jun. 17, 2014

The competition between foodservice channels is escalating quickly, but that didn’t stop restaurateurs from meeting Monday with the enemy.

The way you look

By Restaurant Business Staff on Sep. 15, 2005

You’ve always figured that interior design has an impact on guest satisfaction—but now there’s proof.

Financing

Minding food safety in your produce purchase

By Restaurant Business Staff on Jun. 11, 2007

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.

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