Financing
4 tips for using consultants without breaking the budget
Restaurants use consultants all the time. And just as routinely, they pay more than what might be necessary. Here are some tips for keeping the costs in check.
February 2010 Menus
Links to menus from restaurants featured in stories in the February 2010 issue of Restaurant Business magazine.
More than half of the restaurant industry’s $491 billion in sales come from the Top 500 chains. And these giants grew at a modestly stronger rate, both in terms of sales and store counts, than the industry overall. Restaurant Business focused on the leading 250 performers to identify trends for our first-ever special report delivering lessons from Technomic’s annual Top 500 Chain Restaurant Report. This special package includes lessons for all operators from the largest chains by segment, menu category and more.
Most of us put extra effort into our marketing, training, menu, and service for the winter holidays. Then things slow down and unless we're in a heavy summer tourist area, we fall into the summer doldrums. It doesn't have to be this way. Spring and Summer seasonal changes can bring some unique opportunities to lighten up your menu, freshen up your image, and gather up the business.