Fine Dining

8 tips for first-time attendees of RLC

By Restaurant Business Staff on Mar. 25, 2014

Changes in the RLC’s content and a few tweaks in the format should help veteran show-goers get the most out of their visit as well.

Post-NRA Show attitude adjustments

By Peter Romeo on May 20, 2014

If colleagues attended the NRA Show and you didn’t, grant them some deep-thought time. They’re likely grappling with new necessities that mandate changes in their attitudes and ways of doing business. You may want to sit at their feet and get a download, Grasshopper.

6 more tips from RLC

By Restaurant Business Staff on Jun. 17, 2014

Here are 6 stealable ideas from the Restaurant Leadership Conference that can help you grow and improve your business.

Food

Promoting protein

By Kelly Killian on Jul. 15, 2014

What will be the next big buzzword on restaurant menus? According to trend-spotting Chicago research firm Food Genius, it just might be “protein.”

Organizing the profit and loss statement

By Jonathan Deutsch, Ph.D. on Sep. 11, 2014

G&A, or general and administrative expenses, vary by concept—and accountant. What is typically included in G&A? Should it be added to the P&L if expenses are covered in other categories? Advice Guy shows how to organize your P&L statement.

Top 100 Independents

Top 100 Independents in Las Vegas

Oct. 13, 2014

New York City may be home to the most independent restaurants in the Top 100, but Las Vegas is a close second. While that other big gambling town, Atlantic City, struggles, Las Vegas is thriving thanks to a stable tourist base of 3.5 million visitors a month.

Quiz: 10 chains rocking modern mission statements

By Sara Rush Wirth on Nov. 11, 2014

No longer are restaurant mission statements all about the menu. Today, they’re more likely to focus on the overall experience an operation is hoping to provide, conveyed in a short, compact statement rather than a lengthy, clunky paragraph. Experts say the modern mission statement should be just broad enough to allow for expansion and fundamental changes to a concept without any growth-hindering contradictions.

Top 6 chain CEOs of 2014

By Peter Romeo on Dec. 10, 2014

Leadership was a particularly strong factor in distinguishing winners from losers in the restaurant business this year.

Stealable idea: Up millennial bar business without adding SKUs

By Sara Rush Wirth on Jan. 06, 2015

High-end restaurants don’t need deep discounts to win over younger consumers whose preferences exceed their means. Getting creative with what’s already in the kitchen—and marketing it as a value add—might help to capture that elusive millennial clientele more consistently, especially at the bar.

3 trendlettes we're watching in February

By Sara Rush Wirth on Feb. 03, 2015

Restaurateurs are trying some bold formats to snare the attention of jaded consumers. Here are three examples that caught our eye.

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