prices

Menu deals flat line with consumers

Dec. 06, 2012

What makes the sale for restaurant patrons? According to the NPD Group’s Crest foodservice market research, consumers are less enthused by combo-meals and dollar menus of the past. “On-a-deal” spending decreased for the second year in a row since 2008.

7 ripples to consider surfing in 2014

By Peter Romeo on Dec. 30, 2013

For the strongest inkling of what will unfold for restaurants in 2014, consider some of the sleeper trends of late 2013.

Marketing

How consumers really calculate value

By Technomic on Dec. 20, 2017

Price may not even be the most important factor

Food

A bit of menu magic

By Bill Main on Mar. 07, 2002

Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.

Summer wrap-up

By Restaurant Business Staff on Aug. 15, 2005

There’s still enough of the warm-weather season left to refresh your menu with Asian-inspired salad rolls.

Ask the butcher

By Restaurant Business Staff on Jul. 15, 2006

Q&A with Ron Savenor

Financing

Getting big profits from water sales

By Restaurant Business Staff on Jul. 13, 2007

Bottled water is one of the most profitable items you can sell, yet a growing number of fine-dining restaurants are dropping it from their menus.

Cheese Outlook

By Restaurant Business Staff on Apr. 07, 2008

Last year, strong milk prices paid to farmers coupled with rising fuel costs caused a spike in wholesale cheese prices.By the summer of 2007, commodity...

Yancey's

By Restaurant Business Staff on Feb. 12, 2009

At Yancey's, an independent broadliner founded in 1939, the push is on to build better relationships with customers. That means, among other things, more...

Financing

Lessons from the downturn

By Restaurant Business Staff on Jun. 24, 2010

Picture a busy intersection capped with four different, well-known restaurant chains. Ask any consumer which one they want to go to, and the answer will probably be, “Whichever has the shortest line.”

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