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


Soup’s on

Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections


2011 Restaurant Growth Index

As 2011 gets underway, it’s clear that the slowly recovering economy continues to impact the restaurant industry as shown by sluggish sales and limited expansion.

Come December, many a pastry chef crafts desserts around the fresh apples, pears, and citrus fruits in abundance. But Stephen Collucci, executive pastry chef at Colicchio & Sons in New York City, likes to go off the beaten track a bit.

The Hudson Valley is on par with the Napa Valley when it comes to the local bounty of excellent ingredients, believes Eric Gabrynowicz, executive chef at Restaurant North in Armonk, New York.

To make sure your promotions don’t go down and out, consider these tips.

As Dine Out for No Kid Hungry, one of the restaurant industry’s big charitable campaigns to fight childhood hunger, kicks into high gear this month, its feel-good benefits are well publicized. But as every restaurateur knows, running a profitable business isn't only about following your heart—it’s about making decisions that ultimately benefit the top and bottom line.

The impact of the avian flu on supply has forced operators to rethink their sourcing and menu items.

As the weather warms up, operators need to act smart to profit from patio dining.

The need-to-know info for when it's time to sell a restaurant.

Guest counts rose because of a high-low pricing strategy, the quick-service giant said.

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