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Steve Brooks

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Steve Brooks

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What are the must-haves for upping your data game today? The trick is finding the right data and interpreting it to make informed decisions that will improve business.

From smart appliances to simulations, restaurant owners and franchisors are looking to bring big data to the forefront of everyday operations.

In the past five years, labor regulators have stepped up their policing of certain industries, and restaurants have been at the top of their hit lists.

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.

In 2014, Hispanics accounted for 9.7 percent of all U.S. buying power, up from 9.1 percent in 2010, from 6.7 percent in 2000 and from 5 percent in 1990.

Everyone is clamoring to be the next Chipotle. So what are the secrets to success for this industry strongman? We pull back the foil for a closer look.

Don Fox was busy designing a health-insurance plan for his workers when he got an unexpected reprieve from Uncle Sam: an extra year.

Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk hit record highs.

In restaurants, the virtual currency is a novelty—for now.

Business- crushing lawsuits and tedious rules have some operators debating whether it’s time to topple the practice of tipping completely.

In the fight over minimum wage, the restaurant industry faces an elusive, but highly organized challenger.

Facing a shallow labor pool and stepped-up enforcement by the Feds, the restaurant industry is putting pressure on lawmakers to ramp up immigration reform. And change may be closer than you think.