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


Can wine packs cut it on restaurant tables?

Restaurants have served wine out of bag-in-boxes for years, stealthily siphoning the stuff into glasses—behind the bar and out of sight.


Stocking bar mixers

There are basically three purchasing options when it comes to buying bar mixers: generic mixes (the cheapest); high-quality branded products (moderate); and house-made versions using fresh ingredients (most expensive).

Just as you update your food menu with the seasons, you should freshen your wine list. Lighter summer fare demands lighter wines; warmer weather calls for more refreshing quaffs.

Voicing agreement that the worst is over for restaurants, attendees of the Restaurant Leadership Conference said they came to the Scottsdale, Ariz., event with an ear cocked for insights into chains’ near-term prospects.

Kickstarter is the biggest of a breed of sites that lets artists and business owners place their projects in front of the world and collect donations.

The competition at the bar continues to heat up. Often that translates into a larger and more eclectic inventory—and a larger footprint.

Try these smart strategies for negotiating and managing trash removal.

Even as sales at full-service restaurants sputter along, growing at 2.4 percent in 2013 according to Technomic, sales at steak concepts are leading the pack with 6.2 percent growth.

Newer and upscale restaurants are less likely than others to be seen as struggling when offering daily deals—and may actually benefit by doing so, a new study suggests.

Servers need to be equipped to walk guests through a DIY process in a short period of time, like Blaze Pizza's eight to 10 minutes, while still delivering hospitality.

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