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How your restaurant sales and profits compare to competitors' and what you can do to improve financial performance
The healthy fast-casual chain's same-store sales increased 6.4% in the last three months of 2017.
The company said its same-store sales were the best in more than two years.
After a lackluster Q4, the company looks to alcohol, patio parties, reduced hours and more at its Taco Cabana and Pollo Tropical brands.
Mayor de Blasio wants to give landlords a choice: rent at a lower level, or pay a special tax.
When the Food and Drug Administration announced that the level of trans fats must be revealed on labels starting January 1, 2006, packaged-food makers quickly found ways to reduce them.
Although the seafood supply has held steady, the industry is struggling to keep up with demand—especially if that supply is mismanaged.
When it comes to increasing check averages, after-dinner beverage offerings are sweet. Liquid desserts generally have higher profit margins than plated desserts.
With Valentine’s Day smack in the middle, February is a big month for chocolate—especially on dessert lists.
Although consumption of carbonated soft drinks fell last year and CSDs lost market share, the category is still effervescent.
At Karyn’s on Green in Chicago, one of chef John Gorecki’s signature dishes is a $15 crab cake.