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


Top 25 earners

The top 25 highest paid executives at publicly traded restaurant companies did well for themselves in 2010.


Invasive species on the menu

Bun Lai, chef-owner of Miya’s Sushi in New Haven, Connecticut, came up with a creative solution to sustainable sourcing: he menus the very fish that are threatening the ecosystem.

Every couple of months, the Conshohocken, Pennsylvania-based Saladworks introduces a limited time “named” salad. The SpringFit ($6.99) is currently running until the end of May at all 106 locations. Here’s how it came to be.

Local sourcing is hot with operators and consumers alike, but the trick remains how to do it without breaking the bank.

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