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Potatoes: Spud Story

 By Restaurant Business Staff on Oct. 01, 2008

Getting up to speed on the latest in purchasing and preparing potatoes.“The 2008 Idaho potato harvest was generating headline news before the first field...

Get your staff to multi-task

 By Restaurant Business Staff on Sep. 03, 2009

Multi-tasking your staff can maximize productivity and minimize layoffs.

Tea is habit forming

By Restaurant Business Staff on Apr. 01, 2010

Deemed an affordable luxury, tea seems recession resistant. Despite record high prices, consumers are still sipping.

Case study: Training 2.0

By Amanda Kooser on Sep. 01, 2010

TJ Schier, the president of restaurant training consultancy Incentivize Solutions and co-founder of Which Wich quickservice sandwich franchisee S.M.A.R.T. Restaurant Group, has a very specific mission for his employees. Make the guests say “Wow!”

Financing

Smoothies

By Thomas Henry Strenk on Feb. 01, 2011

Like other aspects of the industry, the smoothie segment has been impacted by the economy.

Consumer Trends

After two years of decline, lunch spending set to rebound

Jun. 06, 2011

After a 4% decline in 2009 and another 3% decline in 2010, lunch daypart sales are set to rebound 2% to $114 billion in 2011. Unemployment and the economic slump caused budget-conscious consumers to cut back on lunch spending in restaurants, but creative marketing and unique offers are spurring them to come back.

Restaurant Performance Index Reaches 11-Month Low

By Restaurant Business Staff on Aug. 31, 2011

WASHINGTON D.C. (August 31, 2011)—The National Restaurant Association’s Restaurant Performance Index (RPI) fell below 100 in July, as the nation’s debt...

Consumer Trends

Weather put a big chill in northeast sales

Nov. 11, 2011

The area’s freakish weather contributed to a 4.4 percent year-over-year decline in sales and a 5.9 percent drop in traffic for restaurants open at least a year.

Financing

Good news & bad news on food costs

By Restaurant Business Staff on Feb. 01, 2012

Wholesale food costs will ease significantly for restaurants this year, but operators will still feel a pinch on margins because of customers’ resistance to pass-along increases in menu prices, according to the National Restaurant Association.

The Week in Franchising, April 13, 2012

By Peter Romeo on Apr. 13, 2012

Recent developments of interest to franchisees and franchisors.

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