Tommy Bahama's real estate hunt
The search for casual-restaurant chain Tommy Bahama's newest unit began way back in 1997
Avoid these pitfalls and grow
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.
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.
Restaurants traditionally rely on chicken and turkey to be menu profit makers. Usually in good supply and always a good buy in relation to other proteins, operators often turn to poultry to keep costs in check when red meats and seafood skyrocket. But that strategy may be dampened in the months ahead.