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


Why the future is probably not plant-based

For all the focus on alternative meats and vegetarian lifestyles, there’s little evidence to suggest people are actually consuming less meat, says RB’s The Bottom Line.


A look at restaurants' mixed relationship with delivery

This week’s episode of the RB podcast “A Deeper Dive” examines several recent events in the delivery landscape and why the business is so fascinating.

Since 2017, Fat Brands has gone from making small deals on the margins to engineering nine-figure acquisitions. It is now 10 times the size it was when the shopping spree began.

The hot chicken concept, created by the McHenry Group and opened just before the pandemic, has won an expansion investment deal from Wags Capital, says RB’s The Bottom Line.

The index hit its lowest level since February as the delta variant spreads. Other data show reluctance to visit restaurants. But Black Box data remains strong.

The explosion in public blank-check companies have subsided, replaced by traditional IPOs. RB’s The Bottom Line says that’s good for those that are still in the game.

The fast-growing ice cream chain with the unique flavors has recovered from a “nightmare” behind a founder who spent 16 years formulating the idea and put in everything to get it started.

A survey of about 5,300 small businesses reveals that the delta strain of coronavirus has landlords waiting and operators worried.

The franchisees who’ve started their own locations have made changes to help them make money, which they couldn’t do as part of a franchise, says RB’s The Bottom Line.

The very largest chains performed best in the pandemic-hurt year of 2020. And they’re coming out of it better, too, says RB’s The Bottom Line.

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