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Upscale Restaurant Visits Decline Alongside Alcohol Consumption

 By Restaurant Business Staff on Mar. 07, 2012

CHICAGO (March 7, 2012)—With consumer demand for upscale dining remaining weak and restaurant consumers managing their check when they do visit, beverage...

Cashing in on quality coffee

 By Thomas Henry Strenk on Dec. 31, 2012

Quick service chains are cashing in on coffee. McCafe espresso-based beverages account for a substantial portion of McDonald’s revenues. The chain also sells packaged coffee in Canadian stores and may offer bags of McCafe Premium Roast in the U.S. For its part, Wendy’s upgraded its coffee program last year with the Redhead Roasters line and Burger King has partnered with Seattle’s Best Coffee.

Financing

Saving money on social media services

By Amanda Kooser on Jan. 02, 2014

How outsourcing tweets and posts stacks up against doing it yourself.

Financing

The restaurant-grocery gap is narrowing

By Jonathan Maze on Jan. 24, 2018

Grocers are raising prices, but restaurants are still increasing theirs at a faster rate, says RB's The Bottom Line.

Phil Freedman: Find me a contractor

By Restaurant Business Staff on Oct. 15, 2001

Two years ago, Phil Freedman wanted to grow.

Decked out

By Restaurant Business Staff on Aug. 15, 2005

When it comes to al fresco dining, restaurants in all segments are doing more with less.

Taken to the cleaners

By Restaurant Business Staff on Jul. 06, 2006

That linen service is costing you a lot more these days, isn’t it? You’re not alone: as the price of gas rises, so does the cost of laundry. But some operators are fighting back.

Avoid these pitfalls and grow

By Restaurant Business Staff on Jun. 12, 2007

An IPO may not be in the cards any time soon, but if you’ve set your sights on growth through unit expansion you’re facing a whole new set of challenges than simply having a great concept and executing it well.

The Healthy Pantry: Top Health Hits of the Year

By Restaurant Business Staff on Mar. 07, 2008

"Healthy eating is hotter than ever” touts the industry newsletter Food Channel TrendWire, highlighting these top trends:

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Buying organic & sustainable

By Restaurant Business Staff on Dec. 23, 2008

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

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