Tips and insights for improving the way a restaurant functions
It’s no secret that rent is going up, footprints are getting smaller, labor is getting pricier and food costs are a constant concern. So inside restaurants, the pressure is on to save both money and square footage—and that includes the kitchen. While some operators have...
There are many great reasons to provide free or heavily discounted meals to staff. Among them:
- Servers who have tasted menu items can sell them more ...
Cybercrime and data security are top of mind for both operators and consumers. So Texas Roadhouse was well ahead of the game when it went on the offense seven years ago. “We took a look at our whole...
A South Carolina company in the heart of tobacco country decides it needs help in stoking the testosterone-laced operation with talent. Who better to handle the task than a highly educated local...
As quarterly earnings calls stream out from publicly traded chains, year-over-year comp sales are coming in as a mixed bag of gains and losses. Here’s some of the reasons head honchos gave for their...
It’s no secret that rent is going up, footprints are getting smaller, labor is getting pricier and food costs are a constant concern. So inside restaurants, the pressure is on to save both money and...
Editor’s note: Restaurant Business Online begins a new weekly series today on the financial performance of franchise brands, as revealed in Technomic’s new Top 100 Franchise Chain Restaurant...
Oakland Mayor Libby Schaaf convened a press conference last month to share some disturbing research findings not unique to her city. Jim Crow-style segregation may have ended in the South, but it’s a...
There’s no denying that the holidays are a stressful time for folks in the restaurant industry. Large parties fill the reservation book, catering orders are up and, even for operations where the...