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Fine Dining

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.

Financing

Cleaning debate: In-house or outsource

By Lisa Arnett on Feb. 16, 2016

Which choice is the right one for an operation? It depends on whom you ask.

Marketing

3 ideas we stumbled upon on a road trip to Austin

By Alaina Lancaster on Jun. 30, 2016

Here’s what we discovered averaging four meals a day on a 19-hour journey to Austin, Texas.

High fashion uniforms

By Restaurant Business Staff on Nov. 14, 2005

Restaurants turn to clothing designers to create their staff uniforms. Image-conscious operators say it's a way to integrate the food, décor and dress into one polished package that attracts trendsetting diners. As an added perk, staff members are loving the look.

How many commissaries does a small chain need?

By Jonathan Deutsch, Ph.D. on Sep. 22, 2016

Commissary kitchens are a useful tool for operators, especially for those with multiple concepts. Advice Guy explains why using a central commissary rather than opening several is beneficial for many operators.

Catering's new reality

By Restaurant Business Staff on Sep. 03, 2009

Whether on-premise or off, catering can be a lucrative extension of your brand. But just as with the in-restaurant dining arena, the economic downturn has changed the rules of the game.

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