sales

The week’s 5 head-spinning moments: Special eye-poke edition

New food-cost threats, an example of how not to handle shareholder relations and Moe, Larry and Curly are handed spatulas.

Hot wheels

The anti-smoking crusade has come a long way, baby. Despite howls of protest from restaurant and nightclub owners, the smoking ban has gained considerable momentum since California unveiled its historic smoke-out in 1998.

The burger giant expects to save $30 million in G&A expenses.

The old days aren’t just a memory for Nathan’s Famous—ask anybody who’s been on the Brooklyn waterfront.

The tartar sauce will be spiced with Old Bay, a staple of the Chesapeake Bay area.

The supply and selection of cheese for foodservice is more abundant than it has ever been.

The restaurant industry's annual gathering yielded some unconventional approaches to common problems, from sky-high delivery fees to lowering labor costs.

Espressos, Americanos, cappuccinos, lattes—these are the real restaurant moneymakers these days.

Industry same-store sales grow slightly in December as discounts take hold and traffic improves.

If you’re familiar with the Monical’s brand, it’s likely because of the wave of publicity the chain received back in 2003, when for a 17-month period it experienced zero turnover among management—a statistic that’s virtually unheard of in this business.

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