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Fine Dining

Cover story: High times

 By Restaurant Business Staff on May 01, 2005

Ultra upscale dining can hit customers with a severe case of sticker shock. But that isn't keeping big spenders away.

Technology

5 ways big data can better your business

 By Steve Brooks on Sep. 20, 2016

What are the must-haves for upping your data game today? The trick is finding the right data and interpreting it to make informed decisions that will improve business.

Financing

Buying organic & sustainable

By Restaurant Business Staff on Dec. 23, 2008

While the USDA has established identity standards for organic labeling, there are no clear guidelines for sustainable products.

Leadership

Best quotes from Restaurant Leadership Conference

By Lizzy Freier on Apr. 14, 2017

One-liners concerning wimps, going naked and princess crowns give RLC attendees insight into the minds of some of the top industry leaders.

Upscale Restaurant Visits Decline Alongside Alcohol Consumption

By Restaurant Business Staff on Mar. 07, 2012

CHICAGO (March 7, 2012)—With consumer demand for upscale dining remaining weak and restaurant consumers managing their check when they do visit, beverage...

Workforce

How to create successful employee contests

By Alaina Lancaster on Jul. 08, 2017

Here are some helpful hints from operators who have cracked the code for successful staff contests.

Food

Think Different

By Joan M. Lang on Jul. 17, 2013

It’s been done with hamburgers, with cocktails, with Mexican QSR. Take a familiar concept, one with a degree of built-in familiarity and consumer acceptance, and differentiate it—around the ingredients, the menu, the presentation, the service model. Make it unique and craveable, make it stand out from the competition; just don’t make it so strange that customers don’t know what to make of it.

Financing

Restaurants' Q3 traffic worsens, but hopeful signs emerge

By Peter Romeo on Oct. 12, 2017

The impact of hurricanes in Texas and Florida may mask a turn in the right direction for sales and traffic counts, according to new data.

A large helping of soul

By Patricia Cobe on Nov. 22, 2013

Food, service and ambiance are all key to a restaurant's success. But sometimes it's the intangible elements that can make or break a place. Senior Editor Pat Cobe looks at what it means for a restaurant to have "soul"—and why it matters.

Workforce

3 ways top-performing restaurant chains retain general managers

By Alaina Lancaster on Dec. 22, 2017

Chains with winning sales numbers do these three things for their GMs.

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