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Consumer Trends

This week’s restaurant nightmares: Pumpkin spice abominations

 By Peter Romeo on Oct. 04, 2017

Has the pumpkin spice craze gone too far? Check out these examples before you answer.

Financing

Getting big profits from water sales

 By Restaurant Business Staff on Jul. 13, 2007

Bottled water is one of the most profitable items you can sell, yet a growing number of fine-dining restaurants are dropping it from their menus.

Marketing

6 restaurant deals to drive Black Friday sales

By Benita Gingerella on Nov. 21, 2017

Operators hope to see a lot of green this Black Friday.

The 7 Steps to a New Menu Item

By Restaurant Business Staff on Dec. 07, 2007

Food companies are increasingly working with restaurant operators to create custom products. Understanding the process can help facilitate the customization partnership.

Marketing

9 ways restaurants are mixing up Valentine’s Day offers

By Benita Gingerella on Feb. 02, 2018

Operators are putting their own spins on the standard romantic dinner.

What to know about: service contracts

By Restaurant Business Staff on Jun. 01, 2008

Get all the help that you needEvery restaurant operator’s nightmare is a Friday night turning sour when a critical piece of equipment goes down—like the...

Marketing

Dave & Buster's looks to virtual reality for a sales lift

By Peter Romeo on Apr. 04, 2018

The chain is also testing a fast-casual option within its restaurants.

PFG focuses on training and profits

By Restaurant Business Staff on May 01, 2009

Performance Food Group’s Springfield, Massachusetts, operating company has hit on a value-added service that’s picking up steam. Called Performance for...

Getting your green card

By Restaurant Business Staff on Jan. 01, 2010

For Jose Duarte, it wasn’t enough to run a successful Italian-Peruvian fusion restaurant in Boston’s North End. He was reading about climate change, and he wanted to do something about it. In 2007, he applied to get his eatery, Taranta, certified by the Green Restaurant Association.

Technology

Griddle me this

By Restaurant Business Staff on Aug. 01, 2010

The griddle—long the workhorse of interstate truck stops and fast-food burger stands—is quietly finding its way into more restaurants up and down the luxury scale.

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