Del Taco

2017 Top 500: Mexican

By Restaurant Business Staff on Jun. 08, 2017

The Mexican category overall saw sales increase by 0.9% to $18 billion and units by 4.1%, to 12,656.

The rise of older workers

By Restaurant Business Staff on Jul. 12, 2006

The 2005 Year End Report from People Report, a foodservice consulting firm, shows that recruitment and retention will be more challenging than ever in the years ahead. Smart operators are seeing the advantage of tapping into an older age group for new hires.

Consumer Trends

The 10 most craveable chain tacos

By Lizzy Freier, Michelle Zalesny and Dora Meza on Jul. 07, 2017

Click through to see the list of consumers’ most-craved restaurant tacos, from Mexican joints to burger chains.

Marketing

Golden oldies get dusted off for new wave of restaurant marketing

By Peter Romeo on Dec. 12, 2017

The quest for customers is prompting some chains to think retro.

Mexico to ban junk food from schools to fight fat

By Restaurant Business Staff on May 27, 2010

Mexico is looking to battle the bulging waistlines of its children by banning the sale of junk food in its schools, including many of the traditional treats generations of kids have grown up with.

Marketing

6 ways to promote National Burrito Day

By Patricia Cobe on Apr. 04, 2018

Chains are celebrating the tortilla-wrapped icon with a variety of themed deals.

11 for '11: Technomic Names Leading Restaurant Trends

By Restaurant Business Staff on Nov. 18, 2010

As the nation begins to emerge from recession, restaurants are seeing lapsed customers return. Same-store sales are inching up, signaling the industry’s initial rebound to health; hiring is also up, signaling positive expectations for 2011.

Technology

Chefs Feed expands into social media and 16 locales

By Joann Whitcher on Nov. 14, 2012

Launched in late 2011, the free Chefs Feed app for iPhone and iPad has quickly become a favorite with chefs and their fans, registering more than 100,000 users in less than a year.

How the busiest restaurateurs do it all

By Kelly Killian on Nov. 25, 2014

Between brokering deals, managing employees, pleasing customers and weathering the ups and downs of running a business—or multiple businesses—in an uncertain and challenging economy, running restaurants is not for the feeble. Here's how some of the busiest industry leaders say they stay sane.

Beverage

Thirsty for throughput

By Thomas Henry Strenk on Jun. 11, 2015

Delays that pile up over a service period not only diminish the guest experience, they can result in lost profits. Savvy operators are taking steps to pick up the pace.

Page 11