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


Stocking the Asian pantry

Rice might be the carb that most people associate with Asian cuisine, but noodles play an equally important role in the culinary culture.


Wireless security systems come of age

Security systems don’t have to be complicated, expensive or, worse, inconvenient.

There's a reason the old adage starts with "if you can’t stand the heat…."

The state of the industry, through Technomic and GE Capital’s eyes, is improving. Sloooowly.

The rib eye is one of the most popular steakhouse cuts and most fans like it served up simple—well seasoned and broiled or grilled.

Rocco’s Ristorante & Pizzeria anchors a space filled with five other restaurants, including an Applebee’s, Taco Bell and Papa Murphy’s. But owner Rocco Biale doesn’t sweat the competition. He welcomes it.

Changes in product, systems and technology have changed several key metrics for the industry’s second largest pizza chain.

The theme restaurant is alive and doing very well, as RB's Top 100 Independents sales ranking attests. Here are five theme restaurants from this year's list, all grossing more than $11 million annually.

Fruit and vegetable prices had been fairly stable, but some commodities are showing the impact. Chief among them may be rice.

As operators push to cater to consumers’ growing demand for on-trend food, proprietary menu items—sauces, dips, etc.—are looking more and more appealing.

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