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prices

The new math of the Red Lobster deal

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.

Financing

Ticket to dine

Ticketing is catching on among upscale restaurants as the latest dining trend, but experts predict the practice will spread.

Consumer Trends

Consumers balk at paying for ketchup and mayo

By Patricia Cobe on May 01, 2014

The beef on that burger is costing restaurants more this year, but asking customers to pay for the ketchup or mayo they squirt on top is not the way to offset high prices.

The week’s 5 head-spinning moments: Walmart and the world turning chicken

By Peter Romeo on Apr. 18, 2014

New details of the retail giant’s restaurant threat was just one of the reasons why chiropractors were exchanging high-fives.

The week’s 5 head-spinning moments: Blurred lines edition

By Peter Romeo on Mar. 14, 2014

From c-store hires to tickets replacing reservations and McDonald’s unflinchingly disclosing what it’s selling, the restaurant industry looked at times like it was in a different business.

How to talk like a cool restaurateur …

By Peter Romeo on Mar. 05, 2014

If the staff yells “Nerd alert!” every time you enter the room, read this now.

The week’s 5 head-spinning moments

By Peter Romeo on Feb. 21, 2014

Neck braces were needed this week after chains signaled a major shift in their value strategies, Panera disclosed intentions to drop its one-size-fits-all mentality and Jack in the Box discovered a lot can happen in a minute, never mind two.

No-break buy in

By Peter Romeo on Feb. 18, 2014

If a restaurant staff knew how much a broken dish or glass cost to replace, they might be more careful when handling it—especially if they benefited from the savings in breakage.

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.

Financing

Skimpy shrimp supply means higher prices

By Patricia Cobe on Jan. 30, 2014

A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.

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