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


Special Focus: Breakfast sausage

Customers who ordered sausage for breakfast could expect standard pork links or patties spiced with a blend of sage, herbs, salt and pepper.


How to tell when a chain is going bankrupt—before everybody else

If you’re going to be the guy who buys that chain that’s fallen on hard times—but might be profitable in your hands—you’ve got to be ready to act early and fast. If you wait until bankruptcy is declared, you’re probably too late.

Restaurant dinner checks may be shrinking along with patrons’ wallets, but morning people are putting their money where their mouths are.

Every city’s got a Motor Row. On Chicago’s Near South Side, it’s block after block of boarded-up car dealerships. Now, it’s blossoming into an entertainment district, and some of the city’s top restaurateurs are eyeing its empty buildings.

How outsourcing tweets and posts stacks up against doing it yourself.

When we asked several operators how they define a successful Restaurant Week, they agreed on one measure: high traffic.

RB's 2015 Top 100 Independents rankings spotlights the country’s top-grossing restaurants with no more than five locations. Here are some findings from the list.

We reached out to a few Top 500 list climbers and found that many of their success stories started with data-driven risks and a thorough grasp of their key consumers.

This year's newcomers come in the form of DIY pizza places, better-for-you fast casuals or an unpretentious, approachable vibe wrapped in a full-service experience.

The private-equity firm that owns Chuck E. Cheese's is cited as a contender.

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