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Financing

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

Financing

Curry Up Now receives investment funding

 Oct. 11, 2017

The investment follows Curry Up Now’s acquisition of Tava Kitchen.

Financing

Fatburger’s parent to buy Hurricane Grill & Wings

 By Heather Lalley on Nov. 15, 2017

Deal also includes Hurricane's new fast-casual spinoff.

Financing

Captain D's sold to Sentinel Capital

By Peter Romeo and Jonathan Maze on Dec. 18, 2017

The deal gives the seafood QSR chain its third private-equity owner in four years.

Financing

Shareholders skeptical of J. Alexander’s purchase of Ninety Nine Restaurants

By Jonathan Maze on Jan. 16, 2018

The company says the deal would bolster its long-term growth.

Financing

New Buffalo Wild Wings owner leans on its CEO's hotel experience

By Jonathan Maze on Feb. 06, 2018

Inspire Brands, which owns Arby's and Buffalo Wild Wings, is a new kind of brand operator.

Financing

Turnaround plans yield results in casual dining

By Peter Romeo on Feb. 26, 2018

The latest flurry of earnings reports show clear sales and traffic improvement for a number of the sector's big brands.

Financing

Lawsuit: McDonald’s pushing out an older franchisee

By Jonathan Maze on Mar. 23, 2018

The complaint says the chain’s remodel requirements and other efforts are designed to push him out of the business.

Financing

Tim Hortons owner decries ‘dissident franchisees’

By Jonathan Maze on Apr. 24, 2018

Restaurant Brands International CEO Daniel Schwartz vowed to improve communications amid sales challenges in Canada.

Financing

Cocktail mixers: Ground to glass?

By Restaurant Business Staff on May 01, 2010

Not every bar has a barkeep in muttonchops stirring up faithful versions of pre-Prohibition classics. Nor does every restaurant enjoy a steady supply of ingredients for “farm to glass” cocktails. But high-quality mixers can produce similar results.

Financing

How to buy into world flavors

By Restaurant Business Staff on Jun. 12, 2006

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

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