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A fast casual downsizes its sandwiches to boost traffic.
But the relief could be temporary: Soda costs could be hiked by law next week.
More than two in five operators have said that, of all factors, higher costs have most negatively impacted their operating profit in the past five years.
Diners are eating seafood less frequently now than they were two years, according to new Technomic data. Operators may want to reconsider offering these five particular seafood items for Lent as diners’ interest in them declines.
Diners show willingness to eat a variety of less-common cuts of beef and pork at restaurants according to new Technomic research.
Steak trim, beef scraps and odds and ends of lamb, pork and other red meats can take on new identities and generate additional profits when repurposed into starters.
Smaller portions of meat go a long way as chefs make room for more vegetables. Here's where food and drink are going next.
Some restaurants today are adding millions of dollars of revenue to their bottom lines by measuring and controlling their food costs.
Here are the top five ways a centralized, web-based back office solution improves your inventory management.
In announcing first-quarter financial results, the chain shared it’s moving forward with plans to sell 540 company-owned restaurants in the U.S. as well as its Ohio-based bakery business.
Up-and-coming restaurant chains and what’s propelling their growth
Food trends and recipes to keep menus fresh
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
These 50 ideas go beyond what’s “cool” to deliver smart, trend-forward solutions that might just serve as an inspiration for others.