Menu rehab on a shoestring
Big profits from cost-conscious changes. As food costs continue to escalate and margins get squeezed ever tighter, periodic menu fixes become even more important to the bottom line.
PFG focuses on training and profits
Performance Food Group’s Springfield, Massachusetts, operating company has hit on a value-added service that’s picking up steam. Called Performance for...
The August 2009 NRA expectations Index reported that “45 percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months.” Whether that prediction comes true remains to be seen. But this year’s crop of new products puts the emphasis on helping operators maximize every dollar.
The economy seems to be coming out of its tailspin and restaurant and bar customers are returning to their seats. Now is the time to give them something to come back for. Off-premise, consumers have been trading down, but when they go out for a drink, they want a treat. Time to dust off the top shelf.
BizBuySell.com, an online marketplace, has released data on business-for-sale transactions in the restaurant industry. According to BizBuySell’s third quarter Insight Report, there has been a slight increase in restaurant business sales from last year, yet the number of closed transactions is still well short of pre-recession sales.
More and more Americans are patronizing restaurants differently these days, opting to make a meal of shareable appetizers, small plates, inventive bar food or coffee and a snack. According to Chicago-based market research company Technomic, only 5 percent of consumers are now eating three square meals a day.