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


Lawsuit: McDonald’s pushing out an older franchisee

The complaint says the chain’s remodel requirements and other efforts are designed to push him out of the business.


Tim Hortons owner decries ‘dissident franchisees’

Restaurant Brands International CEO Daniel Schwartz vowed to improve communications amid sales challenges in Canada.

Not every bar has a barkeep in muttonchops stirring up faithful versions of pre-Prohibition classics. Nor does every restaurant enjoy a steady supply of ingredients for “farm to glass” cocktails. But high-quality mixers can produce similar results.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

This chilly category covers both alcoholic and non, and includes daiquiris, mudslides and piña coladas, as well as smoothies, granitas, slushies and more.

When the first Europeans landed in America, the natives they encountered relied on three staple crops—corn, beans and squash—along with wild berries, fruits and other plants. Fishing and hunting filled out their meals.

Call them starters, small plates, bar food or even tapas—appetizers are seeing a lot of action. And it’s not all that surprising. Today’s thriftier restaurant customer wants to explore exciting flavors and ingredients without spending a fortune.

At first glance, Bill Flagg and Michael Farello seem to have little in common.

Breakfast emerged as the humble champion starting with the 2007 economic downturn, and it hasn’t stopped yet.

Employee development and community involvement are key to success in the inner city, operators say. Hear more best practices from the panelists at the Multicultural Foodservice and Hospitality Alliance Operators' Conference this week.

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