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prices

The user-friendly menu

 By Restaurant Business Staff on Sep. 11, 2005

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

This little piggy goes to market

 By Restaurant Business Staff on Jul. 15, 2006

High beef prices, more efficient production and an improved product have pushed pork to the forefront.

Financing

Get a deal on everything

By Restaurant Business Staff on Jul. 30, 2007

Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.

Financing

Where's the growth capital now?

By Restaurant Business Staff on Jun. 11, 2008

Even when there are tough financial time, money to grow can be found. Here’s how to raise capital in today’s money market.

Financing

Riding the commodity price roller coaster

By Restaurant Business Staff on Sep. 02, 2009

Among the dark clouds of recession, restaurants have so far found at least one silver lining: the cost of basic foodstuffs.

Financing

What's your beef?

By Restaurant Business Staff on Aug. 29, 2010

It’s a tough time for meat lovers. Top quality beef is scarcer and very expensive and cash-strapped customers are trading down from steak and chops to burgers.

My best mistake

By Patricia Cobe and Restaurant Business Staff on Jul. 26, 2011

"I lost my cool—at the wrong person."— Kat Cole, President, CinnabonAccording to a business fable that’s made the rounds, a mid-level executive...

Asparagus Growing In Popularity Among Diners

By Restaurant Business Staff on Apr. 30, 2012

(April 30, 2012 - The Packer)—Asparagus is the new green bean on restaurant menus.“Every restaurant serves some sort of asparagus dish,” said Bruce...

Food

10 ways to keep food costs down this year

By Patricia Cobe on Apr. 01, 2013

Economists tend to bicker, but there was at least one source of agreement in their 2013 forecasts: food prices are going to increase 2 to 4 percent this year. With restaurant patrons still pinching pennies, raising menu prices may not be the best solution. So what are the alternatives?

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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