How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance


Crumbl may be the next frozen yogurt, or the next Krispy Kreme

The Bottom Line: With word that the chain’s unit volumes took a nosedive last year, its future, and that of its operators, depends on what the brand does next.


High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.

The take-and-bake pizza chain saw a steep drop in sales from customers on SNAP benefits, just as weather and consumer concerns hit restaurants.

Was it weather? Or was it prices? Either way, fast-food restaurants have started the year off on the wrong foot, according to traffic data.

Average unit volume for the cookie chain declined 37% last year even as location count grew 41%. Per-store profits were cut by 58%.

A Deeper Dive: The chief executive of the minigolf-centric restaurant chain discusses how the chain focuses on higher-quality games and food.

Prices at restaurants increased slower than the overall rate of inflation in March. But they still increased faster than they did at the grocery store.

The Bottom Line: As thriving fast-food sandwich chain Jersey Mike’s ponders a potential $8 billion sale, it’s worth comparing the brand to a long-vanquished rival: Quiznos. The difference is unit economics.

A Deeper Dive: Joe Vrankin, CEO of the eatertainment chain, joins the Restaurant Business podcast to discuss the company’s growth, its menu and high-tech minigolf.

The Bajco Group will open 50 restaurants in the Midwest, Arizona, Pennsylvania and Florida, as the pizza chain works to increase domestic development.

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