takeout

Mothers as customers

By Restaurant Business Staff on Mar. 12, 2005

American mothers, all 82.5 million of them, are—surprise!—quite often swayed by the whims and desires of their children.

So who is your customer anyway?

By Restaurant Business Staff on Aug. 07, 2007

The answer will tell you everything from what should be on your menu to what your marketing plan should look like. We tag along as four restaurants do the research.

35% of Americans To Visit Restaurants Over Labor Day Weekend

By Restaurant Business Staff on Aug. 30, 2011

WASHINGTON (August 30, 2011)—Food plays a central role in outdoor and vacation activities in the summer time, and new research by the National Restaurant...

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.

Off-premise separates restaurant sales stars from also-rans

By Peter Romeo on Nov. 02, 2016

Recent earnings reports show a correlation between positive comp sales and customers eating outside of restaurants, but not all brands are convinced.

Operations

Chipotle rethinks its disdain for fast food

By Peter Romeo on Jul. 26, 2017

The burrito chain is showing a change of heart with such moves as trying a drive-thru.

Watch your step!

By Restaurant Business Staff on Jul. 07, 2005

Encouraged by a strong economy, restaurant chains are growing with confident—if somewhat conservative—steps.

25 smart menu moves

By Restaurant Business Staff on Sep. 05, 2007

Menu items have to work hard for a living. They must fit with the concept. Sound and taste good. Make money, of course.

The week in ideas, November 18, 2011

By Restaurant Business Staff on Nov. 18, 2011

A week of goodbyes at WII: goodbye to IHOP’s waitstaff (at least some of them). Goodbye to Starbuck’s bathrooms (at least some of them). Goodbye to goodwill between restaurants and food trucks (at least in Buffalo). And goodbye to sane customers (at least with this one guy).

Financing

Greening takeout: Moving past plastic and polystyrene

By Amanda Kooser on Mar. 04, 2014

With bans on plastic bags and polystyrene containers sweeping the country, we've looked at eco-friendly packaging options for restaurant operators.

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