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


Noise-reduction gear that looks nice

When Zagat surveyors were asked what irritates them most when dining out, noise came in second only to bad service.


Snapshot: Black IPAs

Hopheads are turning to beer's new dark side.

“Vulture investing” can be a profitable path to growth. With bankruptcy filings occurring at a steady clip, one company’s distress is another’s opportunity.

Aside from the standard glass of juice or fruit cup, most chain menus don’t offer a whole lot of produce at breakfast.

Starbucks chief Howard Schultz called on restaurateurs who packed his keynote address at the National Restaurant Association to take greater responsibility.

In its annual state of the industry forecast, Technomic is predicting moderate growth in 2014 and 2015—mostly in limited-service restaurants.

A conference-within-a-conference offered a portrait of the restaurant companies that draw funding from private-equity firms.

Some cost factors are beyond operator control. What they can control are their own operations. Here, some of their tips to avoid wasting money on waste.

Read on for at-a-glance highlights on economic and consumer drivers, as well as same-store sales gains, through the lens of Technomic’s analysts.

The investment into Urbane Cafe is the couple's latest effort to diversify beyond Asian restaurants.

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