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Fine Dining

Revealing calories on menus

 Oct. 16, 2014

Because of menu labeling, some restaurant customers are learning their favorite dishes may pack more calories than they thought. How do you avoid that form of sticker shock? Advice Guy suggests you consider what other restaurateurs have experienced to date.

How the busiest restaurateurs do it all

 By Kelly Killian on Nov. 25, 2014

Between brokering deals, managing employees, pleasing customers and weathering the ups and downs of running a business—or multiple businesses—in an uncertain and challenging economy, running restaurants is not for the feeble. Here's how some of the busiest industry leaders say they stay sane.

Consumer Trends

10 trends that matter

By Patricia Cobe on Dec. 16, 2014

Forecasters come out in full force this time of year, making predictions about the trends that will catch fire in the coming months. Identifyng those with real staying power can keep you steps ahead of customer demand and the competition. We sifted through top industry reports to pinpoint the 10 trends worth watching in 2015.

Bartender tip-out standards

By Jonathan Deutsch, Ph.D. on Jan. 15, 2015

Is it fair to ask each server to tip out the bartender a percent of total bar sales when the bartender makes $6 more per hour than the servers? Advice Guy provides some helpful tips.

Millennials tip less? I call ‘B.S.’

By Sara Rush Wirth on Feb. 10, 2015

Millennials tip less? On what planet?

McDonald’s continues to slide with 4% comp decline…

Mar. 09, 2015

McDonald’s domestic comparable-store sales for February fell 4 percent year-over-year, underscoring “the urgent need to evolve with today’s consumers, reset strategic priorities and restore business momentum,” the franchisor said today in an unusually reflective statement.

Food

Repackaging healthy

By Patricia Cobe on Apr. 07, 2015

While salads remain the go-to healthy choice in restaurants—76 percent of consumers order salads with some frequency, according to Chicago researcher Technomic—49 percent of patrons would like more varied options.

Restaurant industry gets new chief lobbyist

Apr. 30, 2015

The National Restaurant Association’s top government-affairs job will be filled by Dunkin Brands’ Cicely Simpson in mid-May.

Food

Art of the steal

By Amanda M. Westbrooks on May 15, 2015

Scoping out the competition in the restaurant business is decidedly the most delicious and satisfying market research an entrepreneur could ask for.

NRA sues to stop salt labeling

By Peter Romeo on Dec. 03, 2015

The suit challenges the rule-setting ability of New York City’s Board of Health, the source of several restaurant mandates that later spread throughout the nation.

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