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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
You can’t run a restaurant without ice—and lots of it.
Running a cash flow positive restaurant is challenging even in the best of times.
To say that Brown’s Chicken, a fast-casual chain with 29 locations in the Chicago area, was hit hard by the recession would be an understatement: Owing more than $10 million to creditors, the company filed for Chapter 11 bankruptcy in 2009.
The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.
If there is one thing to take away from the 2013 Restaurant Growth Index it’s this: competition is more intense than ever.
Buffalo Wings & Rings was able to boost customer engagement a few percentage points with a simple move: going back to customers who did not respond to initial offers with retargeted messages.
Fast casuals come on strong, as do “QSR Plus” brands, Technomic finds.
Nearly two dozen of the nation’s highest-grossing independent restaurants weren’t in that rarified group last year. Here are the ones that muscled their way into the elite ranks.
While independents aren’t immune to the issues plaguing chains in today’s restaurant climate, these top concepts are managing to jump the business hurdles to keep both staff and guests satisfied.
The pizza chain is eying standard features of casual dining and quick-service restaurants in its bid to bounce back.