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The impact of rising commodity prices on franchise restaurants

 By Kimberly Savilonis on Dec. 09, 2013

A major topic of conversation in the restaurant industry over the past 18 months has been the continued rise in commodity prices, especially for proteins. In 2012, beef prices rose 9.9 percent and chicken prices had a double-digit increase. These trends have continued in 2013, with the beef price pressure continuing a trend that started in 2010.

Food quality isn’t all-important at restaurants, new study finds

 By Jill Failla on Feb. 21, 2017

Other attributes rank higher than food quality when it comes to how much consumers will pay at restaurants, the research shows.

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:

Financing

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.

RLC roundup: Rays of hope in industry forecasts

By Restaurant Business Staff on Jun. 01, 2010

As the presentations flashed on the giant screen at CSP’s Restaurant Leadership Conference in Scottsdale, Arizona, this April, stirrings of optimism rippled through the crowd of 1,000 attendees.

The Week in Ideas, June 24, 2011

By Restaurant Business Staff on Jun. 24, 2011

Our idea gaze shifts abroad this week, where Taiwan had an idea for dealing with restaurant critics, Wendy’s had an idea for spicing up its new Moscow unit and a French chef had a counter intuitive idea about his Michelin star. We still found a little idea love down in Texas, too.

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