sales

Soup sales heat up

Feb. 16, 2012

Restaurant customers are ordering more soup, according to Technomic's Left Side of the Menu: Soup & Salad Consumer Trend Report. By the cup or bowl, as a side or entree, 61% of consumers now order soup at least occasionally during restaurant visits, up from 52% just two years ago.

A trio of sweet wines

By Restaurant Business Staff on May 01, 2012

When I am in a restaurant concluding a meal, I feel the server is remiss if he neglects to offer dessert wine. The restaurant has lost an opportunity to sell a profitable product and perhaps exceed the expectations of the guest.

Consumer Trends

Ice Cream: The hot way to cool off this summer

Jul. 12, 2012

An impressive 82% of Americans plan to enjoy ice cream this July as the industry celebrates National Ice Cream month. This figure came out of an independent survey commissioned by Baskin-Robbins, the world’s largest ice cream chain.

Pro*Act Launches New Sustainability Initiative

By Restaurant Business Staff on Oct. 02, 2012

MONTEREY, CA (October 2, 2012)—Greener Fields Together, an industrywide sustainability and local produce initiative, has been officially launched.Greener...

Operations

Kitchen equipment trends

By Restaurant Business Staff on Feb. 01, 2013

Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment.

How to find the right location

By Sam Smith on May 01, 2013

Jim Rand, a 32-year veteran of McDonald's who eventually held the title of global chief development officer, was brought into LYFE Kitchen in 2010 to help devise the upstart's real estate strategy.

Financing

Early forecast for 2014: Eh.

Jun. 20, 2013

In an early assessment of what restaurants can expect for 2014, Technomic is forecasting a slight uptick in sales for limited-service outlets and bars, but no change for full-service establishments.

Does not compute

By Bill Main on May 30, 2002

Early the early days of point of sale systems, the choice of which system to choose was easy to make. There simply weren't many options. But today things are much different, and choosing a POS system is a huge and important task.

9 growth tactics for franchisors

By Peter Romeo on Apr. 02, 2014

The economic backdrop for restaurant chains is changing, and smart franchisors will adjust accordingly, said Todd Jones, managing director of brand management and business development for GE Capital, Franchise Finance. He offered these specific tips for brands’ home office.

Owner on the premises

By Restaurant Business Staff on Nov. 01, 2003

An owner doesn't always have to be in a restaurant—but it helps.

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