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


Papa John's splits with the NFL

The chain ends its sponsorship after weak ratings are blamed for poor sales.


CEO of Steak 'n Shake parent got a huge raise in 2017

But Sardar Biglari, CEO of Biglari Holdings, didn't get a crucial incentive for his investment work.

Doyle was one of the most consequential chief executives in industry history, and here’s the data to prove it, says RB’s Bottom Line.

When the Food and Drug Administration announced that the level of trans fats must be revealed on labels starting January 1, 2006, packaged-food makers quickly found ways to reduce them.

Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.

When it comes to increasing check averages, after-dinner beverage offerings are sweet. Liquid desserts generally have higher profit margins than plated desserts.

With Valentine’s Day smack in the middle, February is a big month for chocolate—especially on dessert lists.

Although consumption of carbonated soft drinks fell last year and CSDs lost market share, the category is still effervescent.

At Karyn’s on Green in Chicago, one of chef John Gorecki’s signature dishes is a $15 crab cake.

In an early assessment of what restaurants can expect for 2014, Technomic is forecasting a slight uptick in sales for limited-service outlets and bars, but no change for full-service establishments.

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