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Fine Dining

Financing

How to be profitable in tough neighborhoods

 By Kelly Killian on Jun. 27, 2014

Employee development and community involvement are key to success in the inner city, operators say. Hear more best practices from the panelists at the Multicultural Foodservice and Hospitality Alliance Operators' Conference this week.

Food

Convenience drives lunch visits at restaurants

 By Patricia Cobe on Aug. 18, 2014

53 percent of people who have increased their lunch visits at fast-casual eateries in the last two years cite convenience as the motivating factor.

The week’s 5 head-spinning moments: Restaurants fight back

By Peter Romeo on Sep. 26, 2014

Operators decided this week that enough was enough. Fisticuffs erupted.

Food

Noodling around with customization

By Patricia Cobe on Oct. 23, 2014

As protein prices continue to climb, operators are taking a closer look at pasta to help balance food costs.

Obamacare timeline: what restaurateurs need to know

Dec. 01, 2014

Over the past year and a half, restaurateurs have been preparing for the Affordable Care Act’s employer mandate. That day is approaching very soon. Here's a recap of Obamacare news and updates.

Technology

Tablet or conventional POS?

By Sara Rush Wirth on Dec. 17, 2014

It’s the October 2015 deadline to have EMV-enabled devices—the expected date for a shift in fraud liability—that’s driving the need to update.

A peek inside the chain that might out-Chipotle Chipotle

By Peter Romeo on Jan. 20, 2015

Jason’s Deli explained why it has embraced health and wholesomeness as signatures, and where that’s taking the menu next.

5 lessons for restaurants from the world’s most innovative company

By Kelly Killian on Feb. 13, 2015

Eyewear retailer Warby Parker tops Fast Company’s list of groundbreaking brands as much for its approach to customer service as its inventive ideas. Here’s what restaurateurs need to know.

Operations

5 big themes for tomorrow’s kitchens

Mar. 10, 2015

Several overriding themes are influencing contemporary restaurant kitchen design and will continue to have an impact in the near future. Here’s what NAFEM and other industry insiders pinpoint as the top five.

This week’s 5 head-spinning moments: Trade-up time

By Peter Romeo on Apr. 10, 2015

Recent signs suggest a growing emphasis by restaurants on luxury.

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