economy

Financing

An alternative to the minimum wage

President Obama wants to see the minimum wage raised from $7.25, where it’s been for six years, to $9. There’s a better option for helping low-income earners that should be considered.

Financing

Restaurants’ recovery portrayed as a white-knuckle ride

The fortunes of the restaurant industry and the economy as a whole have improved since the dog days of 2009, but it's been a roller coaster ride to get there, attendees learned at this week's Restaurant Leadership Conference.

When McDonald’s starts doing something new, you can bet it’s already part of a mainstream trend. Big Mac doesn’t like to take chances.

The CEO of 7-Eleven could have boasted about the inroads his chain has made into a market that was once owned by attendees of the Restaurant Leadership Conference. Joe DePinto certainly had the sales numbers to support a little braggadocio: $2.7 billion from fresh food, $5 billion from beverages, 1 million cups of coffee, 100 million fountain drinks.

May is National Burger Month and many restaurants are celebrating with promotions of the all-American favorite. In addition to grilling up specials, Hard Rock Cafe conducted a survey of their fans around the globe to get a handle on international burger-eating habits.

MILPITAS, CA (May 10, 2013 - PRWeb)—Sourcing from local growers when possible and maximizing delivery routes, kept food distribution company Daylight...

According to the samplers hanging in your finer Mongolian yurts, “If the herring stings when slapped across your face, don’t suggest a flounder.” Actually, I made that up, but you can almost see the scale marks on the faces of fast-food executives these days, so there’s some license to be taken. Besides, all of them should be dispatched to Mongolia if they go ahead with what they’re considering.

At the height of the recession, restaurateurs resorted to head-turning deals to drive traffic. Now that the economy is more or less in recovery, are consumers still seeking deep discounts, or are they more interested in a unique experience, an innovative menu or some other differentiating factor?

Breakfast emerged as the humble champion starting with the 2007 economic downturn, and it hasn’t stopped yet.

These days, fussy consumers—and chefs—want local and/or seasonal fruits and vegetables on the menu, often along with the name of the farm.

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