marketing

Consumers, on the whole, will be making a bit more in 2014. Combine the predicted rise in disposable income for 2014 with the steadily declining rate of unemployment, and there’s hope that wallets will begin to open more easily.

In part one of this subject, we discussed the age-old question, "Is my food cost too high?" The first step in determining if the answer was "yes" or "no" was to compare your restaurant's performance to industry averages calculated by the National Restaurant Association.

How do you stand out? Operators are pondering this question these days, because nobody wants to be a me-too restaurant. We asked some executives how they differentiate themselves, and this is what they told us.