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


A test for no-tip policies

Asked to name the restaurant trend of 2015 by Tasting Table, chefs Nick Balla and Cortney Burns of Bar Tartine in San Francisco predicted a move away from tipping. But instead of pointing out unfairness or discrimination as the catalyst, they cited a different motivation: restaurateurs’ desire to find alternative methods of compensation.


2015 Top 100 Independents in Washington, D.C.

Washington D.C. is home to six of the Top 100 Independents this year, up from only three in 2014.

Concepts can expand their customer base by shipping signature foods nationwide. But logistics such as quality control and the expense pose a high entry barrier.

Breaking the numbers into small increments can help operators set realistic goals, Advice Guy says.

The chains' declines deepened their parent's losses to $8.5 million for the third quarter.

Chris Sullivan, who helped start the steakhouse, resigns from parent company’s board.

The chain expects as much as a 10-percentage-point improvement in its tax rate, thanks to reform.

The founder of Planet Hollywood is now an activist investor in the casual-dining operator, The Bottom Line says.

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