Financing

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

How to find lease deals now

By Steve Brooks on Nov. 01, 2012

By the numbers, for restaurants looking for affordable real estate, 2012 ought to be the best of times. In the retail sector, vacancy rates are still high, by historical standards, and rents are still low.

Financing

How to spot an up-and-coming neighborhood early

By Restaurant Business Staff on Nov. 01, 2012

Every city’s got a Motor Row. On Chicago’s Near South Side, it’s block after block of boarded-up car dealerships. Now, it’s blossoming into an entertainment district, and some of the city’s top restaurateurs are eyeing its empty buildings.

Financing

How to read a lease

By Restaurant Business Staff on Nov. 01, 2012

So you’ve found a great location at a good price. You’ve still got one hump to get over: signing the lease.

Financing

Squash takes over

By Patricia Cobe on Nov. 01, 2012

By the time November rolls around, many restaurant kitchens are elbow-deep in squash.

Financing

Everything guide to seafood certification

By Restaurant Business Staff on Nov. 27, 2012

Finding a trusted seafood supplier takes time, research and money, but certification programs hope to make the process a little simpler for the sustainably conscious buyer.

Financing

New and noteworthy in drinks: chocolate wine and aged cider

By Thomas Henry Strenk on Dec. 01, 2012

Wine snobs may cringe, but red wine flavored with chocolate is a rapidly growing trend, especially among Millennial consumers.

Financing

A warm bed for winter produce

By Patricia Cobe on Dec. 01, 2012

In November, the risotto featured mushrooms, wild scallions and artichokes, but now it’s transitioning into a cozy vehicle for roasted root vegetables.

Financing