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


Franchisees push back

These days can’t be great if you’re a franchisee—not in the restaurant business, at least. Same-store sales and traffic have been weak for two years.


Restaurant sales, traffic slowed in February

Sales increased 3.7% for the 200 largest chains as customer counts weakened, the Technomic Chain Restaurant Index shows.

An asset review could mean “less than 100” stores are shut down, a common practice in turnarounds, says RB’s The Bottom Line.

It’s no longer news that craft beer sales are on the rise—nearly 12 percent last year, according to the Brewer’s Association.

The saga of Bourbon is full of contradictions, myths and untruths.

Fruit juices are the original energy drinks—a beverage segment that is rocketing in popularity these days.

"We started serving punches at special events. They’re an effective way to get lots of cocktails out fast, maintaining integrity without sacrificing service,” says Al Sotack, head bartender at Franklin Mortgage and Investment Company, a Philadelphia spot named after a Prohibition-era bootlegging gang.

Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish.

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

These wine-on-tap systems work like the beer-on-tap systems already used in many bars and restaurants.

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