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


You’d be surprised who is taking Subway’s customers

It’s not sandwich chains: The brand is losing business to Chick-fil-A, and delivery, says RB’s The Bottom Line.


Lessons from the downturn

Picture a busy intersection capped with four different, well-known restaurant chains. Ask any consumer which one they want to go to, and the answer will probably be, “Whichever has the shortest line.”

Nothing says summer like a tall, cold glass of freshly squeezed lemonade or brewed iced tea. But there are plenty of other ways to stir up these hot-weather favorites.

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

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.

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

Established New York restaurant wd~50 is closing up shop and Danny Meyer’s Union Square Café is moving locations as soon as its lease is up. Why? Because neither can stay where they are and make money due to steep rent increases.

Private-equity firms today are finding growth potential in many places—from rising concepts to off-course legacy brands.

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