economy

Trends from the top

Fine dining has evolved, adapting a more humble and more accessible attitude to appeal to more wallet-conscious customers.

3 things chains can learn from independents

The operators of independent restaurants enjoy a latitude and authority their counterparts on the chain side couldn’t imagine exercising. But maybe they should.

Expenditures in the U.S. dropped in September as incomes rose at the slowest pace of the year, indicating the economy will have difficulty sustaining a pickup in growth into the end of the year.

Comp sales for stores in the United States and Canada rose 3.6 percent, with only three significant menu changes.

This week’s voting posed some opportunities for restaurants, but there’s cause for concern, too.

The customer isn't always right. Sometimes the consumer isn’t even sane, as events of the past week attest.

Personal finance worries are still keeping would-be customers home, but 40 percent said they hope to spend more on restaurant meals in 2015.

After building for months, new realities emerged for restaurants overseas—and at their keyboards.

Burger King has stressed that it didn’t relocate to Tim Hortons’ headquarters to cut its tax bill, but a watchdog group says the savings are considerable.

Raising the minimum of Canada’s second most populated province by the rate of inflation is “a fair and balanced approach,” Restaurants Canada says.

  • Page 68