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


A new take on steak

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.


Should you want to put your competition out of business?

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.

With competition pushing up rents, a group of Washington, D.C., restaurateurs gathered to compare best practices. Here's a download.

The operation plans to close about 25 stores.

The company is suing operators in Minnesota and Missouri over unpaid franchise fees.

The 36 deals easily outdistanced brand acquisitions in 2016.

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