prices

Five ways to boost bar profits

By Restaurant Business Staff on Jul. 01, 2011

Many of today’s trendy bars are all about star mixologists, molecular cocktails, craft beers on tap and boutique wines. But stocking the latest exotics and creating mixology moments doesn’t necessarily boost the bottom line. Here’s how a bunch of business-minded bar managers go beyond the dazzle to stay in the black.

Food

The steaks get higher

By Patricia Cobe on May 01, 2012

It’s going to be a tough year for steak lovers. Operators are seeing higher beef costs—and menu prices are inching up as a result. Several factors are contributing to this trend, according to research by the Beef Checkoff.

Self-publishing a cookbook

By Patricia Cobe on Apr. 01, 2013

For several years, Hank Holliday, owner of Peninsula Grill in Charleston, South Carolina’s Planter’s Inn, talked about doing a cookbook to showcase the restaurant’s culinary legacy.

The week’s 5 head-spinning moments

By Peter Romeo on Jan. 31, 2014

Restaurants take bytes, lemons get a bad rap, Starbucks makes a case for steroid testing, few brrr’s about the cold and how Chipotle is serving the flexitarian.

Tommy Bahama's real estate hunt

By Restaurant Business Staff on Oct. 15, 2003

The search for casual-restaurant chain Tommy Bahama's newest unit began way back in 1997

Financing

The scoop on buying tea

By Restaurant Business Staff on Nov. 13, 2005

Tea, in one form or another, is a high-margin restaurant mainstay. Only about 15 percent of it is sold hot, the rest iced. Black tea is the most widely consumed type of tea in the Western world.