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


Drinks with a plus

The category of “plus” beverages has surged far beyond sports drinks—it’s huge and growing bigger every year.


Q & A with Jean Bernstein

A conversation with Jean Bernstein

Flynn Dekker, VP of marketing at Dallas-based Steak and Ale, needed a new ad campaign. He wanted TV and its broad reach, but didn’t think he could afford it. Then he discovered Spot Runner.

Restaurant Business in January spoke with five emerging chains whose executives shared their companies’ growth plans for 2010.

Hands-on dealmakers will discuss current restaurant-company valuations and the next wave of private-equity acquisitions during a keynote presentation at the 2012 Restaurant Leadership Conference.

With flowers blooming and vegetables sprouting in colder climes as early as March this year, chefs in the Midwest and Northeast were able to get a head start on spring menus.

Certain agricultural products are staples in your restaurant kitchen. Commodities like meat, nuts, dairy foods, potatoes and other types of produce show up regularly on your order list. Here’s a brief overview of how these ingredients are trending, gleaned from information provided by the commodity boards that serve the growers, ranchers and farmers of these products.

How do you fit hefty menu analyses that can stretch over hundreds of SKUs into the budget?

Restaurant Business Magazine asked Technomic's Executive Vice President Darren Tristano to comment on what trends The Future 50 chains reveal.

Which choice is the right one for an operation? It depends on whom you ask.

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