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


Apple-based booze

Apples are synonymous with autumn, complete with the scent of baking apple pies. And, increasingly, with the pleasing aromas of apple-based booze.


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In March, some 20 staffers of BD’s Mongolian BBQ partied in a Detroit Pistons suite at The Palace of Auburn Hills.

AROS lets the customer choose specific food options and add any special instructions. No staff time is consumed by phone calls or menu questions.

Nothing says summer like a tall, cold glass of freshly squeezed lemonade or brewed iced tea. But there are plenty of other ways to stir up these hot-weather favorites.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

Relatively unknown in the United States before the 1950s, vodka is now the best-selling spirit category.

Knowing what sells can help you figure out what to buy. Here are the top salad trends showing up on the menu.

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.

Although most operators order cheese by name, there are specific categories that the dairy industry uses to describe cheeses for foodservice buyers.