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Financing

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

Financing

Refresh your beverage menu

You know the signs. Customers don’t even look at the drinks menu anymore. Trendwise, your signature cocktail is so last year. Beverage sales in general are on the decline. It’s time to do something to get guests ordering those high-margin drinks again. Here are the first steps:

Financing

A fresh take on breakfast

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

Bun Lai, chef-owner of Miya’s Sushi in New Haven, Connecticut, came up with a creative solution to sustainable sourcing: he menus the very fish that are threatening the ecosystem.

Sustainability continues to be a driver when it comes to buying and menuing seafood. But the criteria for sustainable seafood is confusing.

2012 is here and brings a couple of changes to the way Restaurant Business magazine and Nielsen, a leading global provider of information and insights around what consumers watch and buy, report the Restaurant Growth Index.

The Restaurant Business annual Restaurant Growth Index can direct you to the best opportunities for your next location. But there are may mistakes to avoid after that.

A Murderer’s Row of industry dealmakers took the stage at the Restaurant Leadership Conference to air their widely different approaches to finding and profiting from restaurant acquisitions.

The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.

One might think that local ingredients are hard to come by during a Massachusetts winter.

Beer and wine service may be coming to a quickservice restaurant near you. Reportedly, White Castle, Starbucks, Sonic and Burger King’s Whopper Bar are all conducting limited tests.

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