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prices

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

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

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

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.

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.

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.

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?

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.

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...

The economic downturn has made it harder for Americans to spend money on dining out—and that’s been particularly true for families.

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