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.


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.

Here’s a sampling of happy hour strategies that go beyond the usual.

Fine-dining restaurants and upscale food vendors, typically wary of participating in online deal programs, are taking a careful look at LivingSocial Gourmet, LivingSocial’s invitation-only channel for food-savvy consumers.

According to the samplers hanging in your finer Mongolian yurts, “If the herring stings when slapped across your face, don’t suggest a flounder.” Actually, I made that up, but you can almost see the scale marks on the faces of fast-food executives these days, so there’s some license to be taken. Besides, all of them should be dispatched to Mongolia if they go ahead with what they’re considering.

Putting a value on Red Lobster isn’t a done deal in the view of some Darden Restaurant shareholders. And the only things sharper than their pencils appear to be their tongues.

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.

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