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


Snap Kitchen gets $16M investment

The cash influx comes on the heels of recent store closures.


McDonald's quiet shrinkage

The burger giant has closed more than 300 locations the past three years, says RB's The Bottom Line. Will it grow again?

Barington Capital is pushing Bloomin' Brands to spin off Carrabba's, Fleming's and Bonefish Grill.

The chain attributes part of its success to the addition of queso blanco to its menu.

But even in weak sectors, restaurants with the right combination of factors can win market share.

When it comes to restaurant brands, the sales leaders are not always consumers’ favorites for a variety of reasons. Chains best at parlaying customer satisfaction into sales are hard to beat.

Consumers anticipate the demand for healthier eating to increase over the next two years, according to proprietary health and wellness research conducted in 2004-05 for Campbell Soup Company, Campbell Foodservice.

Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.

Although chicken and turkey costs are trending slightly upward, they are still better buys than red meat.

In February, 2009 Dunkin Donuts introduced the first breakfast sandwich featuring waffles.

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