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Financing

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

Financing

Is McDonald’s doing too much?

Many initiatives could make things more complex, but it isn’t hurting the brand yet, says RB's The Bottom Line.

Financing

Why delivery is beating meal kits

Customer retention for delivery orders is easily besting meal kit services, says RB’s The Bottom Line.

Pizza Fusion sources locally in eight states (and counting). How they tamed a logistical monster.

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.

77 percent of beef eaten out of the home is in the form of hamburgers and cheeseburgers, according to the National Cattlemen’s Beef Association.

It used to be that spring and summer menus had the monopoly on fresh fruits and vegetables—especially in restaurants north of the sunbelt.

Selling bottled water in restaurants has had its ups and downs. Used to be a bottle of water at every table was seen as the big markup savior.

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.

Mike Roberts’ is doing what he’s always done: following the customer. It’s tempting to see Guest Editor Mike Roberts’ new LYFE Kitchen and its array of socially responsible attributes as a departure from his old job as Global President and COO of McDonald’s.

A beautiful, inviting exterior invites customers inside. Just don’t get hosed by the upkeep. Here's how to prune landscaping costs.

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