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Financing

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

Financing

Buying bankruptcies

By Dana Tanyeri on Sep. 01, 2011

“Vulture investing” can be a profitable path to growth. With bankruptcy filings occurring at a steady clip, one company’s distress is another’s opportunity.

Financing

Appetizers heat up the menu

 By Patricia Cobe on Sep. 01, 2011

Call them starters, small plates, bar food or even tapas—appetizers are seeing a lot of action. And it’s not all that surprising. Today’s thriftier restaurant customer wants to explore exciting flavors and ingredients without spending a fortune.

Financing

Sourcing produce for fall menus

By Patricia Cobe on Oct. 01, 2011

The current farm-to-fork mindset is changing the way restaurants buy produce.

Financing

Burgerville LTOs strong on sustainability

By Patricia Cobe on Oct. 01, 2011

Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish.

Financing

Pears: Ripe and ready for fall

By Patricia Cobe on Oct. 01, 2011

With over 3,000 varieties of pears grown worldwide, there is fruit available in almost every month of the year.

Financing

PE dealmakers to discuss what opens their checkbooks

By Restaurant Business Staff on Oct. 26, 2011

Hands-on dealmakers will discuss current restaurant-company valuations and the next wave of private-equity acquisitions during a keynote presentation at the 2012 Restaurant Leadership Conference.

Financing

A toast to the wrap

By Restaurant Business Staff on Nov. 01, 2011

“We looked at three elements: the carrier, the protein and the flavor enhancers,” Scott explains.

Financing

Tempting the soft drink customer

By Thomas Henry Strenk on Nov. 01, 2011

Although consumption of carbonated soft drinks fell last year and CSDs lost market share, the category is still effervescent.

Financing

A root for dessert

By Restaurant Business Staff on Dec. 01, 2011

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.

Financing

Bertucci’s customer favorites spark 30th birthday specials

By Patricia Cobe on Dec. 01, 2011

The Northborough, Massachusetts-based Bertucci’s, founded in 1981, is currently celebrating its 30th birthday with a limited-time menu that revisits comfort food classics.

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