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


Summer paradise

The Hudson Valley is on par with the Napa Valley when it comes to the local bounty of excellent ingredients, believes Eric Gabrynowicz, executive chef at Restaurant North in Armonk, New York.


When pig(skin)s fly

To make sure your promotions don’t go down and out, consider these tips.

As Dine Out for No Kid Hungry, one of the restaurant industry’s big charitable campaigns to fight childhood hunger, kicks into high gear this month, its feel-good benefits are well publicized. But as every restaurateur knows, running a profitable business isn't only about following your heart—it’s about making decisions that ultimately benefit the top and bottom line.

Newer and upscale restaurants are less likely than others to be seen as struggling when offering daily deals—and may actually benefit by doing so, a new study suggests.

Servers need to be equipped to walk guests through a DIY process in a short period of time, like Blaze Pizza's eight to 10 minutes, while still delivering hospitality.

Kurt Vonnegut Jr. wrote that “maturity is a bitter disappointment for which no remedy exists,” and so it has been with the coming-of-age fast-casual restaurant segment.

Dynamic Restaurant Holdings plans to build a stable of regional pizza chains.

Meritage believes the restaurants will add over $100 million in annual sales.

High prices and big deals marked a huge year for acquisitions.

The chain plans to open between 32 and 35 new domestic units in the next year.

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