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Financing

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

Financing

Sales over easy

 By Joan M. Lang on Jun. 06, 2013

Breakfast emerged as the humble champion starting with the 2007 economic downturn, and it hasn’t stopped yet.

Financing

Stamping a signature

 By Restaurant Business Staff on Oct. 09, 2013

Carson’s has been a Chicago destination for baby back ribs since 1977. How did the restaurant—which now numbers four locations with its recent expansion to Milwaukee—develop a menu item that’s been a best seller since day one?

Financing

Inside wine kegs

By Restaurant Business Staff on Aug. 27, 2013

These wine-on-tap systems work like the beer-on-tap systems already used in many bars and restaurants.

Financing

Grape expectations

By Patricia Cobe on Aug. 27, 2013

As part of the chain’s “7 Days, 7 Deals, 7 Dollars” promotion, the sandwich—with housemade pickle and side—sells for $7.

Financing

Commodity update

Oct. 20, 2011

Certain agricultural products are staples in your restaurant kitchen. Commodities like meat, nuts, dairy foods, potatoes and other types of produce show up regularly on your order list. Here’s a brief overview of how these ingredients are trending, gleaned from information provided by the commodity boards that serve the growers, ranchers and farmers of these products.

Financing

Commodity Update: A look at supply, demand and price

Oct. 23, 2012

Potatoes, seafood and almonds are three commodities that are key players on restaurant menus. Drought, high feed prices and other factors have wreaked havoc on several staple foods in the supply chain this year. How are these three commodities trending as we move into 2013 and how can they enhance the menu?

Financing

Early forecast for 2014: Eh.

Jun. 20, 2013

In an early assessment of what restaurants can expect for 2014, Technomic is forecasting a slight uptick in sales for limited-service outlets and bars, but no change for full-service establishments.

Financing

When pig(skin)s fly

By Gregg Cebrzynski on Oct. 01, 2013

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

Financing

Limited run, big buzz

By Amanda Baltazar on Oct. 02, 2013

It’s psychology so well established that we all understand it: We want what we can’t have, be it a luxury yacht, Michael Jordan-like skills or a sugary treat.

Financing

Bar smarts

By Timothy Moriarty on Oct. 01, 2013

There’s a science to using beverages in a restaurant,” says Jon Taffer. “But the restaurant industry doesn’t use science. Restaurant owners use gut.”

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