sales

Subway’s unit volumes hit an 8-year high in 2021

By Jonathan Maze on Feb. 22, 2022

The sandwich giant’s average unit volumes were their highest since 2014 and same-store sales were flat compared with 2019. But hundreds of stores are still closing.

Financing

More evidence of a faltering restaurant recovery

By Jonathan Maze on Feb. 17, 2022

Industry sales declined for the third time in four months in January, according to new federal data. And the slowdown appeared to accelerate.

Premium

Financing

Why restaurant sales could stumble this spring

By Jonathan Maze on Feb. 04, 2022

The Bottom Line: Consumers began getting checks from the government last March. That could make same-store sales tougher to come by in the second quarter.

Financing

Restaurant sales expected to increase this year, but volatility will continue

By Jonathan Maze on Feb. 01, 2022

The National Restaurant Association is projecting the industry to generate a record $898 billion in sales this year, according to its State of the Restaurant Industry report. But labor and food cost challenges remain.

Leadership

2021 Pacesetter Award goes to Freddy’s Frozen Custard & Steakburgers

By Patricia Cobe on Dec. 09, 2021

The fast-growing fast casual was honored for accelerating systemwide sales and franchise expansion.

Financing

Tracking chains’ same-store sales? Restaurant Business has you covered

By Jonathan Maze on Dec. 07, 2021

From the Editor: RB+ subscribers will now get access to our new page tracking publicly-traded chains’ quarterly results, along with key analysis.

Premium

Financing

Steak chains are winning the restaurant recovery

By Jonathan Maze on Nov. 30, 2021

The Bottom Line: Higher prices and demand for celebrations have taken steak chains to new heights. A look at the winners and losers from Q3.

Premium

Financing

Restaurants are doing a lot more with a lot less

By Jonathan Maze on Oct. 15, 2021

Despite store closures and 1 million fewer workers, sales have more than recovered from the pandemic. Higher prices and more takeout have made the business more efficient, says RB’s The Bottom Line.

Operations