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


Casual dining finally shrinks unit count

The sector closed more units than it opened last year, according to Technomic, after a decade of weak sales.


Technomic: Restaurants end Q1 on a high note

March traffic increased as consumers returned to normal behavior.

We've rooted around beneath the sales reps, the pricing strategies and the cost structures of foodservice distributors to see how things really work.

Despite America’s obsession with dieting, fat and calories, restaurant customers haven’t stopped ordering dessert.

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

What most cutting-edge franchise services have in common is that they cut the cost of opening a store.

Hands-on dealmakers will discuss current restaurant-company valuations and the next wave of private-equity acquisitions during a keynote presentation at the 2012 Restaurant Leadership Conference.

With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus.

Certain agricultural products are staples in your restaurant kitchen. Commodities like meat, nuts, dairy foods, potatoes and other types of produce show up regularly on your order list. Here’s a brief overview of how these ingredients are trending, gleaned from information provided by the commodity boards that serve the growers, ranchers and farmers of these products.

How do you fit hefty menu analyses that can stretch over hundreds of SKUs into the budget?

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