Financing

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

Financing

Consumers are increasingly questioning restaurants’ value

The Bottom Line: Black Box data suggests diners aren't so sure they're getting their money's worth amid soaring menu prices.

Financing

A former McDonald’s franchisee looks back at her long career

A Deeper Dive: Tracy Johnstone sold her restaurants after more than 30 years in the business. She talks on the podcast about learning to love the business and thriving in a male-dominated world.

As the omicron variant continues to spread, everyone from small independent restaurants to McDonald’s either cut hours or reduced their services.

Big brands like Papa Johns and Tim Hortons continue to focus their development efforts on the fast-growing economy. But succeeding there is not so easy.

The Bottom Line: At a time when prices are taking off, the Mexican fast-food chain is pushing value hoping to resonate with customers by “zigging when everybody is zagging.”

The two Texas-based better-burger concepts are joining forces to form HiBar Hospitality Group, which will be backed by L Catterton.

Nearly every big full-service chain is embracing ghost kitchens, virtual brands and other off-premise channels. Even some historic holdouts have shown signs of cracking.

William Cronnon was injured after he drank a cleaning product called Eco-San, thinking it was ice water, at one of the chain's restaurants in 2014.

The 16-unit quick-service chain will be opened to franchising and will undergo a rebrand, the new owner said.

Full-service prices rose 6.6% as food-away-from-home inflation hit a 40-year high in December.

  • Page 153