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


The fast-casual sector is still booming

The chains are leading the industry's growth, despite some restaurants' struggles, says RB's The Bottom Line.


How the restaurant industry has boomed since the Great Recession

Here are seven data points to show that the industry is bigger and stronger than it was a decade ago.

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

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.

"We started serving punches at special events. They’re an effective way to get lots of cocktails out fast, maintaining integrity without sacrificing service,” says Al Sotack, head bartender at Franklin Mortgage and Investment Company, a Philadelphia spot named after a Prohibition-era bootlegging gang.

Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish.

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

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

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