takeout

Seattle breaks new ground with latest restaurant ban

By Peter Romeo on Sep. 14, 2017

A sweeping prohibition of single-use wares has finally been set for enforcement, and restaurants indicate they're ready.

Win the real estate game

By Restaurant Business Staff on Mar. 12, 2006

Want to beat the big guys in this game? You’d better find the right corner—or in-line or end-cap. “Of all the decisions a new restaurant owner will make, the biggest is real estate,” says Steve Greene, COO of Camille’s Sidewalk Café in Tulsa, Oklahoma.

Operations

Refrigerators: Cool It

By Restaurant Business Staff on Apr. 07, 2008

A refrigerator is one of the biggest investments you’ll make. With energy costs so high, it’s important to look beyond a refrigeration unit’s desirable...

The week in ideas, March 5, 2012

By Restaurant Business Staff on Mar. 05, 2012

We go international this week: A new “caveman” take-out restaurant in Copenhagen. A London restaurant gives would-be brides an assist. Chicago restaurants create international menus. And an Atlanta pizza place addresses the international issue of crying babies.

Tips for opening a restaurant from a seasoned restaurateur

By Sara Rush Wirth on Jun. 10, 2014

Here’s what other operators can learn about opening a restaurant today from Sam Fox’s most recent launch.

Operations

Re-creating kitchens for the digital boom

By Peter Romeo on Feb. 07, 2017

Kitchen recasts are accounting for a large part of chains’ capex budgets for 2017. The aim of the moment is to boost throughput and capitalize on off-premise demand.

Consumer Trends

7 trends that will shape restaurants in 2018

By Winsight Staff on Oct. 27, 2017

As the restaurant business continues to meet hurdles and headwinds in the current year, these forces will steer the industry in the next.

Financing

Bringing novelty into your soda purchases

By Restaurant Business Staff on Apr. 13, 2006

Over 100 years ago, when Restaurant Business magazine was founded as Soda Fountain News, signature soft drinks were the only kind around. Back then, the “soda jerk” was a carbonated confection artist similar to today’s coffeehouse baristas. They juggled jugs of syrups and jerked the handle (and thus the term) of the fountain to dispense soda water, mixing up “phosphates” right in the glass.

Marketing on the cheap

By Restaurant Business Staff on Aug. 26, 2009

Can't opt out of marketing but can’t spend a lot to do it right now? You’re in luck. Read on to get free advice from four marketing agencies, each offering low-budget, high-impact strategies geared to a different hypothetical concept.

Consumer Trends

Drive-thru windows drive takeout business

May 31, 2012

Drive-thru windows at quickservice restaurants are essential to the American eating style—and essential to QSR profitability. According to the NPD Group, there were 12.4 billion restaurant visits via drive-thru windows in 2011— a 2% increase from the prior year.

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