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Financing

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

Financing

Lawsuit: McDonald’s pushing out an older franchisee

The complaint says the chain’s remodel requirements and other efforts are designed to push him out of the business.

Financing

Tim Hortons owner decries ‘dissident franchisees’

Restaurant Brands International CEO Daniel Schwartz vowed to improve communications amid sales challenges in Canada.

Not every bar has a barkeep in muttonchops stirring up faithful versions of pre-Prohibition classics. Nor does every restaurant enjoy a steady supply of ingredients for “farm to glass” cocktails. But high-quality mixers can produce similar results.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

This chilly category covers both alcoholic and non, and includes daiquiris, mudslides and piña coladas, as well as smoothies, granitas, slushies and more.

When the first Europeans landed in America, the natives they encountered relied on three staple crops—corn, beans and squash—along with wild berries, fruits and other plants. Fishing and hunting filled out their meals.

Table salt was the go-to seasoning, but now chefs (and diners) are using crystals of different sizes, textures, colors and flavors.

Sustainability continues to be a driver when it comes to buying and menuing seafood. But the criteria for sustainable seafood is confusing.

Breakfast emerged as the humble champion starting with the 2007 economic downturn, and it hasn’t stopped yet.

Employee development and community involvement are key to success in the inner city, operators say. Hear more best practices from the panelists at the Multicultural Foodservice and Hospitality Alliance Operators' Conference this week.

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