Financing

How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance

The poultry purchase

By Restaurant Business Staff on Aug. 09, 2007

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

Financing

Snapshot: Black IPAs

By Thomas Henry Strenk on Oct. 29, 2010

Hopheads are turning to beer's new dark side.

Financing

Buying bankruptcies

By Dana Tanyeri on Sep. 01, 2011

“Vulture investing” can be a profitable path to growth. With bankruptcy filings occurring at a steady clip, one company’s distress is another’s opportunity.

Financing

A fresh take on breakfast

By Patricia Cobe on Apr. 01, 2012

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

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Starbucks' Schultz calls on industry to be more responsible

By Sam Smith on May 20, 2013

Starbucks chief Howard Schultz called on restaurateurs who packed his keynote address at the National Restaurant Association to take greater responsibility.

Financing

Cautious consumers point to modest growth in ’14 and ’15, Technomic says

By Kelly Killian on Jun. 20, 2014

In its annual state of the industry forecast, Technomic is predicting moderate growth in 2014 and 2015—mostly in limited-service restaurants.

Financing

Capitalizing on private equity: 6 things investors look for

By Peter Romeo on May 19, 2015

A conference-within-a-conference offered a portrait of the restaurant companies that draw funding from private-equity firms.

Financing

4 ways to keep recycling costs in check

By Steve Brooks on Dec. 17, 2015

Some cost factors are beyond operator control. What they can control are their own operations. Here, some of their tips to avoid wasting money on waste.

Financing