sales

Bertucci’s customer favorites spark 30th birthday specials

By Patricia Cobe on Dec. 01, 2011

The Northborough, Massachusetts-based Bertucci’s, founded in 1981, is currently celebrating its 30th birthday with a limited-time menu that revisits comfort food classics.

Success of Fast Casual Restaurant Chains Will Influence Entire Industry

By Restaurant Business Staff on Feb. 08, 2012

CHICAGO (February 8, 2012)—If imitation is the highest form of flattery then successful fast casual restaurant chains should be flattered because...

Technology

Floating on cloud computing

By Amanda Kooser on Apr. 23, 2012

One reason why some restaurants have been hesitant to switch to cloud computing is the need for an always-on Internet connection. What happens if the Internet goes down?

The Future 50 2012

By Restaurant Business Staff on Jul. 02, 2012

The operators in our annual list of the Future 50—the fastest growing chains between $25 million and $50 million in annual sales—are well on their way to realizing their dreams.

Consumer Trends

Greater selection, higher sales

Sep. 21, 2012

According to a recent Consumer Edge Insight study, Alcoholic Beverage DemandTracker, providing more craft beer options to your diners makes them more likely to order beer, and more of it. Especially if they are already a regular craft beer drinker.

Pro*Act Promotes Brian Kane to Chief Operating Officer

By Restaurant Business Staff on Jan. 22, 2013

MONTEREY, CA—Pro*Act, a distributor of fresh produce, has promoted Brian Kane to Chief Operating Officer. Kane joined Pro*Act in 2008 as Vice President of...

RLC attendees hear the industry's 'new rules'

By Steve Holtz on Apr. 24, 2013

There are “new rules” to competing in the restaurant industry, attendees of the Restaurant Leadership Conference learned during an opening breakout session hosted by Darren Tristano and Ron Paul of Technomic Inc. They outlined 10 strategies for restaurateurs to consider.

Consumer Trends

Sandwiches continue on the fast track

Jun. 17, 2013

Sandwiches are the most menued item in restaurants, according to Technomic data. Fast-casual concepts are leading the charge, but sandwiches appear in every segment and cuisine. What's more, they are prevalent in every daypart: breakfast, lunch, dinner and snacks. Here's the latest on what's happening between the bread.

A piece of the action

By Bill Main on Jan. 24, 2002

Warning to Managers: This Trade Secret can put serious money in your pocket... if you're willing to work hard, be accountable, and keep your eye on the ball.

5 ideas from the Chain Operators Exchange

By Peter Romeo on Mar. 04, 2014

A return to COEX yields some stealable practices from restaurateurs you probably don’t know but should.

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