purchasing

COVID-19 is forcing the supply chain to change course

By Patricia Cobe on Mar. 26, 2020

As restaurants scale back or stop operations, the demand for supplies continues to rise in retail.

Inspire bolsters its C-suite with 2 appointments

By Peter Romeo on Jun. 12, 2019

Don Crocker moves up to chief development officer, and Chris Held joins the Buffalo Wild Wings parent as chief supply officer.

Operations

How Trump’s trade war with China could sting restaurants

By Peter Romeo on May 17, 2019

Operators are keeping an eye on food costs and the possible effects on consumer spending.

Developing a successful signature item

By Restaurant Business Staff on Mar. 30, 2000

A special brand personality is going to be extremely important in the 21st century.

Stretch your ad dollar

By Restaurant Business Staff on Aug. 13, 2006

Tips on getting the best advertising deal from newspapers, TV networks and radio stations. Plus, do-it-yourself TV ads: Create an ad, plan a campaign and buy media—all online. Flynn Dekker, VP of marketing at Dallas-based Steak and Ale, needed a new ad campaign.

Wing Men Face Off

By Restaurant Business Staff on Aug. 07, 2007

When your concept is all about chicken wings, smart buying is key to profitability in a time of rising prices. A pair of operators share their strategies.

Financing

Frozen Dough: Rising With the Trends

By Restaurant Business Staff on Jul. 01, 2008

There’s nothing like the aroma of bread or cookies baking in-house to whet customers’ appetites.These days, everyone from a mom-and-pop convenience store...

Nordic: 21st century Scandinavian

By Restaurant Business Staff on Jun. 01, 2010

Although the terms “Scandinavian” and “Nordic” are used interchangeably, Scandinavia originally referred only to Norway, Sweden and Denmark while Nordic is an umbrella term created by the French (“Pays Nordiques” or “Nordic Countries”) to also include Finland and Iceland. While each country claims its unique dishes, all share similarities.

August 2011 Ideas Index

By Restaurant Business Staff on Aug. 01, 2011

Pricing: Instead of discounting, add value. Brown’s Chicken offers incentives the more you spend on catering.

The impact of menu design

By Restaurant Business Staff on Mar. 01, 2012

Menus are a restaurant’s most intimate point-of-sale connection to the customer, yet there is little understanding of how the menu actually impacts consumer behavior. Research conducted at the CIA has taken an evidence-based approach to understanding how consumers interact with restaurant menus.

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