Continue to Site >>>

Financing

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

Financing

The fast-casual sector is still booming

 By Jonathan Maze on Feb. 26, 2018

The chains are leading the industry's growth, despite some restaurants' struggles, says RB's The Bottom Line.

Financing

How the restaurant industry has boomed since the Great Recession

 By Jonathan Maze on Mar. 27, 2018

Here are seven data points to show that the industry is bigger and stronger than it was a decade ago.

Financing

You’d be surprised who is taking Subway’s customers

By Jonathan Maze on Apr. 25, 2018

It’s not sandwich chains: The brand is losing business to Chick-fil-A, and delivery, says RB’s The Bottom Line.

Financing

Lessons from the downturn

By Restaurant Business Staff on Jun. 24, 2010

Picture a busy intersection capped with four different, well-known restaurant chains. Ask any consumer which one they want to go to, and the answer will probably be, “Whichever has the shortest line.”

Financing

Beverages—on ice

By Restaurant Business Staff on Jul. 13, 2006

Nothing says summer like a tall, cold glass of freshly squeezed lemonade or brewed iced tea. But there are plenty of other ways to stir up these hot-weather favorites.

Financing

Buying fruit beverages

By Restaurant Business Staff on Jun. 01, 2008

Fruit juices are the original energy drinks—a beverage segment that is rocketing in popularity these days.

Financing

Punch your ticket

By Thomas Henry Strenk on Jan. 04, 2011

"We started serving punches at special events. They’re an effective way to get lots of cocktails out fast, maintaining integrity without sacrificing service,” says Al Sotack, head bartender at Franklin Mortgage and Investment Company, a Philadelphia spot named after a Prohibition-era bootlegging gang.

Financing

Burgerville LTOs strong on sustainability

By Patricia Cobe on Oct. 01, 2011

Local, fresh and seasonal are the sourcing mantras at this 40-unit Northwest regional concept. So when the R&D team decided to revamp last year’s grilled salmon sandwich for this year’s fall LTO, they partnered with a new sustainable supplier to source the fish.

Financing

How restaurants in Portland, Oregon, are thriving on Conscious Capitalism

By Sam Smith on May 01, 2012

In the late 1990s a group of Pacific Northwest wheat farmers took stock of a bitter reality. They were shipping product to far off, overseas commodity markets, where they had no control over falling prices.

Financing

Inside wine kegs

By Restaurant Business Staff on Aug. 27, 2013

These wine-on-tap systems work like the beer-on-tap systems already used in many bars and restaurants.

  • Page 462