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Restaurants’ new legal obligations

By Peter Romeo on Jan. 03, 2014

Here’s a sampling of the restaurant-relevant laws and regulations that went into effect with the New Year.

Financing

Restaurants’ sales to rise 3.6 percent in 2014, NRA forecasts

 By Peter Romeo on Jan. 16, 2014

Restaurants will vie this year for a 3.6 percent increase in total industry sales, which should hit an all-time high of $683.4 billion, according to the just-released business forecast of the NRA.

The Polar Vortex Survival Diet

By Patricia Cobe on Jan. 21, 2014

How and where do people eat when the mercury plummets to negative numbers and the snow continues to fall? See how restaurants and delivery services fared in The Polar Vortex Survival Diet.

The week’s 5 head-spinning moments

By Peter Romeo on Jan. 24, 2014

Fast casual’s latest theft, quality really is king, servers learn to love tech, fuggedabout New York’s new political slap and a growth demon picks up the pace.

Ideal menu prices & how to raise them

By Peter Romeo on Jan. 27, 2014

New data pegs what restaurants ideally should charge, by daypart and market segment, to attract patrons in today’s economy.

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.

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.

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 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.

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.

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