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Financing

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

Financing

This week’s 6 head-spinning moments: Sales therapies

Cheesecake Factory says it has a second fast-casual venture in the works, Dunkin' convenes a workforce Woodstock, Noodles clears the table and McDonald's touts its merits as a first job.

Financing

Buying potatoes, the comeback kid

The potato has been bashed more often than mashed these last couple of years, as carbohydrate-phobic Americans pushed spuds off their plates and consumption took a nosedive.

Distributors describing themselves as broadline, or full-line, vary greatly in terms of the product lines they carry. Is it really a one-stop shop?

Across the country, credit unions are expanding their loan programs as small- to medium-sized businesses seek alternatives to traditional funding sources like larger banks.

Restaurant Business sat down with Peter Backman, managing director with Horizons, a London-based foodservice consultancy, to compare restaurant trends in the U.S. and the U.K.

Rising temperatures in the years ahead could have a direct impact on a wide range of food items.

Wine snobs may cringe, but red wine flavored with chocolate is a rapidly growing trend, especially among Millennial consumers.

A recent 15 percent jump in the price of shrimp is affecting every restaurant segment, from seafood-centric QSRs to high-end steak houses.

Asked to name the restaurant trend of 2015 by Tasting Table, chefs Nick Balla and Cortney Burns of Bar Tartine in San Francisco predicted a move away from tipping. But instead of pointing out unfairness or discrimination as the catalyst, they cited a different motivation: restaurateurs’ desire to find alternative methods of compensation.

Washington D.C. is home to six of the Top 100 Independents this year, up from only three in 2014.

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