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


First Watch feels a tailwind from consumers' inflation adjustments

The daytime dining chain says customers are opting for its $15 breakfasts and lunch as a more economical alternative to dining out at dinner.


Consumers' return to pre-pandemic dining stalls as lifestyles have shifted

Technomic's Take: Consumers are not just choosing between one restaurant or another. They're often deciding if it's worth leaving the house.

Despite sluggish sales for his category, the Papa John’s CEO believes the economy, and the company’s menu strategy, will work in its favor.

Younger consumers are ordering more cold beverages that they customize with flavorings and syrups that generate some surprising revenue.

Growth in catering also helped the fast-casual chain reach record average unit volumes in the third quarter.

Under a state program specifically for travel and hospitality businesses, establishments can qualify for grants of up to $20,000.

Earnings roundup: Travel rebound lifts Marriott; Noodles and El Pollo Loco push value; lower beef costs help Ruth’s; Pizza Inn’s owner remains profitable and the Texas heat hits Chuy’s.

Despite wage increases and tipping that has increased starting pay to about $20 per hour, the chain is struggling to staff up.

The pancake chain will push as many as 30 unit openings into next year but said its pipeline is still in good shape.

The pizza chain’s same-store sales fell less than 1% in North America as traveling consumers order less pizza. The company also lamented record costs that hit its profits.

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