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


How to get a restaurant chain at a discount price

Want a restaurant chain? Find a company selling a secondary concept, says RB's The Bottom Line.


Investors lose some faith in QSR

The industry appears to be outperforming the stock market, but not fast-food chains, says RB's The Bottom Line.

Restaurants have served wine out of bag-in-boxes for years, stealthily siphoning the stuff into glasses—behind the bar and out of sight.

Many restaurateurs think about purchasing sparkling wines only for the holidays, but that’s a mistake. While the bulk of bubbly is drunk from Thanksgiving to New Year’s, sparklers are a good match for most menus year round.

Just as you update your food menu with the seasons, you should freshen your wine list. Lighter summer fare demands lighter wines; warmer weather calls for more refreshing quaffs.

Voicing agreement that the worst is over for restaurants, attendees of the Restaurant Leadership Conference said they came to the Scottsdale, Ariz., event with an ear cocked for insights into chains’ near-term prospects.

Kickstarter is the biggest of a breed of sites that lets artists and business owners place their projects in front of the world and collect donations.

The competition at the bar continues to heat up. Often that translates into a larger and more eclectic inventory—and a larger footprint.

Try these smart strategies for negotiating and managing trash removal.

Even as sales at full-service restaurants sputter along, growing at 2.4 percent in 2013 according to Technomic, sales at steak concepts are leading the pack with 6.2 percent growth.

  • Page 407