Financing

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

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Smoothies

By Thomas Henry Strenk on Feb. 01, 2011

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

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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.

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You know the signs. Customers don’t even look at the drinks menu anymore. Trendwise, your signature cocktail is so last year. Beverage sales in general are on the decline. It’s time to do something to get guests ordering those high-margin drinks again. Here are the first steps:

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Commodity Update: A look at supply, demand and price

Oct. 23, 2012

Potatoes, seafood and almonds are three commodities that are key players on restaurant menus. Drought, high feed prices and other factors have wreaked havoc on several staple foods in the supply chain this year. How are these three commodities trending as we move into 2013 and how can they enhance the menu?

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Get in the game

Aug. 20, 2014

Now that every other venue offers big screen TVs and half-price beers, it’s crucial to start building a loyal customer base early through strategic promotions. And there’s still time to snag sports fans, as football fever really heats up with preseason August games.

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Longtime breakfast specialists try new tricks to capture p.m. sales

By Patricia Cobe on Jul. 13, 2015

Serving the morning meal is last decade’s news (or older) to sister concepts Village Inn and Bakers Square. Instead, they’re trying the allure of customization and upscale item.

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Panera builds on its vision

By Sam Smith on Feb. 16, 2016

This fast-casual leader fell behind the pack. Will its reinvention be enough to bring it back to the top, and fast enough to keep investors at bay? We look at Panera 2.0 and where it's going next.

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