Operations

Tips and insights for improving the way a restaurant functions

food waste pile

Right now, operators believe that food costs are up. “But if you work through the actual PPI numbers, they are flat over the last five years,” says Joe Pawlak, managing principal for Technomic. However, perception is reality. And more than two in five operators have...

Advice Guy
Question: 
How do we positively convince guests that food prices are the driving force to our inflated prices? 
Answer: 

Consumers know that prices have risen; they see it every time they go to the supermarket. One recent study showed, in fact, that in some segments dining out is now...

Technology

This year, the National Restaurant Association is pushing for more transparency in music licensing so operators can create playlists without fear of having to pay up to $150,000 for a music-use...

Leaders

CEO of Red Robin Gourmet Burgers and Beer Her charge: 550 full-service, casual burger restaurants, 85% of which are company-operated, and 17% of which are located in malls Prior posts CMO, EVP, Chief...

Sales and Finance

With the growing number of options available—and the pressure to add delivery mounting—preparation for a delivery partnership is key. That means asking questions. What are the partner’s standards for...

Equipment

A restaurant chain’s test kitchen has often been as much a status symbol as a well-equipped research lab. Far from the crowds, it’s a place to show off for focus groups and visitors to the corporate...

Franchising

As premium real estate comes up for grabs, limited-service operators across the country are taking creative (and sometimes risky) steps to nab locations. Take Reza Medali, a Southern California...

Legislation & Regulation

Now that both major political parties have drafted their platforms, restaurant operators have a clear delineation of what the Democratic and Republican parties intend to do if their candidate is...

Human Resources

Operators view labor costs as the biggest threat to profitability. In a December Foodservice Planning Program survey, Technomic found that 50% of operators named increased labor costs as having had...