July 2017

rb july 2017 cover

In This Issue

July 2017

The Future 50: The fastest-growing small chains in America

Also In This Issue: 
  • Attracting more applicants
  • Sandwich shops to watch
  • Top trends at growth chains
Digital Edition

maple boxes

The wave of headless restaurants has been rolling into the off-premise ecosystem. But recent closures of early entrants indicate that the waters are not calm.

Best Practices

employees branding

Craft an employer message that makes it rain resumes.

Question: 
Is it OK for wok cooks to wear shorts?
Answer: 

Welcome to the season of swamp a**. Summer is bad enough without factoring in kitchen heat. To combat the summer heat, cooks improvise all sorts of creative ventilation...

Question: 
What training can I give my team to improve their speed of service? I am new to the position and need help to improve them, as we have twenty minutes to deliver the food, and time and time again it’s over that.
Answer: 

In Part 1 of this question, I encouraged managers to think about ...

Question: 
What training can I give my team to improve their speed of service? I am new to the position and need help to improve them, as we have twenty minutes to deliver the food, and time and time again it’s over that.
Answer: 

This question comes at a great time, because I just consulted with a friend who was having this problem in a takeout-oriented casual-dining restaurant, who was working...

Buying

airplanes fast food

Restaurant Business asked chain restaurant executives what they do every time they step off the plane to make sure these visits are valuable.

Menu Innovation

The mocktail has come a long way since the days of the Shirley Temple. Today, bartenders are building virgin drinks more like craft cocktails, with a focus on balanced flavors and quality ingredients...

A significant number of customers were looking for lighter alternatives to the medium and large sandwiches on Firehouse Subs ’ menu, its recent consumer research found. But that’s not the only reason...

smashburger fry variety

Health, shmealth—consumers want their fries, but not exactly in the same old way.

make sandwich chicken chorizo

As the make-your-own model grows synonymous with fast casuals, new sandwich spots are upgrading the handheld with elevated ingredients and chef-crafted builds.

Editorials

No one has pegged the cause of restaurant traffic and sales meltdowns. The consensus holds that restaurant prices are likely a factor, yet there’s no proof.
Many cocktail-focused restaurants are training their bartenders to concoct booze-free beverages that are just as complex as those that leave guests tipsy.