finance

Why delivery is beating meal kits

By Jonathan Maze on Apr. 18, 2018

Customer retention for delivery orders is easily besting meal kit services, says RB’s The Bottom Line.

You take dollars to the bank, not percentages

By Bill Main on Sep. 22, 1998

Which of your menu items deserves the most prominent places on your menu? How can you maximize your menu profitability? Calculation of the gross profit contribution of your items can lead to higher profits.

Getting in on the healthy dining trend

By Restaurant Business Staff on Dec. 14, 2004

Give entrepreneurs a trend and they'll try to exploit it. Present them with a groundswell like America's heightened interest in eating better, and you could incite a gold rush. Why, then, with weight loss emerging as a major and potentially permanent consumer anxiety, are there so few health-focused concepts in this year's newcomer roundup?

Sanders to Retire from Sysco After 29-Year Career

By Restaurant Business Staff on Aug. 04, 2006

Richard J. Schnieders, chairman, ceo and president, observed, "Diane has left an indelible impact upon Sysco throughout her 29-year career. She has mentored...

Managing Inventory in These Times: Don't Trust the System

By Restaurant Business Staff on Apr. 03, 2009

He wanted to find out why his expensive, relatively new ERP system had allowed inventory to balloon even though sales had plummeted. And he wanted to know...

An RLC trend report

By Patricia Cobe on Mar. 29, 2011

Value-oriented consumers, increased protein prices and the social media revolution were a few of the trends laid out during presentations by Technomic and GE Capital at the Restaurant Leadership Conference.