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.

Gallons of excitement are simmering in the soup pot these days. Although a cup or bowl of soup has long been a standard menu starter, restaurants are now offering more inspired choices and many rotating selections

As 2011 gets underway, it’s clear that the slowly recovering economy continues to impact the restaurant industry as shown by sluggish sales and limited expansion.

Come December, many a pastry chef crafts desserts around the fresh apples, pears, and citrus fruits in abundance. But Stephen Collucci, executive pastry chef at Colicchio & Sons in New York City, likes to go off the beaten track a bit.

The Hudson Valley is on par with the Napa Valley when it comes to the local bounty of excellent ingredients, believes Eric Gabrynowicz, executive chef at Restaurant North in Armonk, New York.

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

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.

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