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Technology

Grubhub, Uber and Postmates accused of antitrust violations

A lawsuit says the platforms’ high commissions and pricing restrictions are stifling competition.

Operations

Offset labor costs with menu, purchasing and inventory excellence

To counterbalance higher labor costs, many restaurants have started focusing on optimization opportunities within their organizations.

Financing

Higher prices are hurting restaurant traffic

By Jonathan Maze on Nov. 02, 2018

Companies such as McDonald’s and Starbucks are still losing customers, and inflation is one reason, says RB’s the Bottom Line.

Financing

Was Starbucks’ price hike a good idea?

By Jonathan Maze on Jun. 08, 2018

The company is risking more traffic challenges with steep price increases, says RB’s The Bottom Line.

Shoney's Wall St. woes

By Restaurant Business Staff on Nov. 15, 1997

On March 26th of this year, Shoney's CEO Steve Lynn met with his shareholders in the fifth floor auditorium of the First American Center in Nashville.

Meal costs on rise, says survey

By Restaurant Business Staff on Nov. 03, 2004

The ubiquitous Zagat survey has just released its guide of leading national restaurants for 2005, along with the finding that the average cost of dinner out is climbing.

Kitchen calculations

By Restaurant Business Staff on Jan. 31, 2006

Most of the food items you receive from suppliers are packed and priced using wholesale bulk sizes—crates, cases, bags or cartons. However, in kitchen production, the quantity in the package may be used for several different menu items.

20 beverage service tips

By Restaurant Business Staff on Nov. 11, 2006

So, you figure that your beverage menu is plenty profitable. The bar is full of coworkers sipping after-work cocktails, folks in the dining room are ordering wine, and specialty coffee sales, well, they’re way up. Your beverage program’s doing just great, right?

Financing

The poultry purchase

By Restaurant Business Staff on Aug. 09, 2007

Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.

Ben E. Keith Foods

By Restaurant Business Staff on Jul. 01, 2008

A distributor who gets food costs down Ben E. Keith Foods Fort Worth, TexasID ranking: 9th largest distributor in the U.S. Accounts: 22,000 in the South and...

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