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


When pig(skin)s fly

To make sure your promotions don’t go down and out, consider these tips.


The business case for No Kid Hungry

As Dine Out for No Kid Hungry, one of the restaurant industry’s big charitable campaigns to fight childhood hunger, kicks into high gear this month, its feel-good benefits are well publicized. But as every restaurateur knows, running a profitable business isn't only about following your heart—it’s about making decisions that ultimately benefit the top and bottom line.

The impact of the avian flu on supply has forced operators to rethink their sourcing and menu items.

As the weather warms up, operators need to act smart to profit from patio dining.

The need-to-know info for when it's time to sell a restaurant.

Guest counts rose because of a high-low pricing strategy, the quick-service giant said.

History proves that lower taxes help the industry.

The sale came with activists circling, but forced deals aren’t always the best option.

Grocers are raising prices, but restaurants are still increasing theirs at a faster rate, says RB's The Bottom Line.

The Philippines-based foodservice company now owns a majority of the burger chain.

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