sales

Loving underutilized cuts of red meat

By Restaurant Business Staff on Feb. 12, 2006

To feed Americans’ never-ending appetite for beef, the cattle industry is making new and underutilized cuts more available to restaurateurs.

Strong gift card sales expected this year

By Peter Romeo on Nov. 29, 2016

A new forecast calls for a rebound from last year's slow going.

Manufacturer Spotlight September 2006

By Restaurant Business Staff on Sep. 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Operations

This week’s 4 head-spinning moments: Peppering up Chipotle

By Peter Romeo on Dec. 08, 2017

More dramatic steps have overshadowed some of the other turnaround moves the burrito chain has made in recent days. Nor has it spared the brand from being chopped on by competitors. Here's a recount of what you may have missed.

The cost of higher costs

By Restaurant Business Staff on May 13, 2007

Labor, food, energy, insurance, real estate—you name it, the fundamental prime costs of doing business are up, in some cases dramatically.

Financing

Technomic: Restaurants end Q1 on a high note

By Jonathan Maze on Apr. 30, 2018

March traffic increased as consumers returned to normal behavior.

Everybody’s an online critic

By Restaurant Business Staff on Oct. 07, 2007

About a year ago, Bruno Serato got a taste of what the Internet can do. An anonymous writer had posted several reviews of Serato’s Northern Italian restaurant, Anaheim White House, on various Web sites. All the reviews were negative and, Serato claims, inaccurate.

Building a Case For Training

By Restaurant Business Staff on Apr. 07, 2008

Training is an investment in your biggest asset, your employees. These people have a direct impact on increasing sales, reducing waste, avoiding accidents and enhancing customer satisfaction. Ultimately, they have a key role in improving the quality of products and services.

Beer: Brews makes news

By Restaurant Business Staff on Sep. 01, 2008

As interest in beer continues to grow, brews are taking their legitimate place at the table alongside wine as an equally fine complement to food.

Financing

Exhaust/Ventilation

By Restaurant Business Staff on Sep. 02, 2009

There's a reason the old adage starts with "if you can’t stand the heat…."

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