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

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.

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Enticement: Sweetening the pot

By Steve Brooks on Feb. 01, 2011

What most cutting-edge franchise services have in common is that they cut the cost of opening a store.

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A root for dessert

By Restaurant Business Staff on Dec. 01, 2011

Come December, many a pastry chef crafts desserts around the fresh apples, pears, and citrus fruits in abundance. But Stephen Collucci, executive pastry chef at Colicchio & Sons in New York City, likes to go off the beaten track a bit.

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Summer paradise

By Patricia Cobe on Jul. 01, 2012

The Hudson Valley is on par with the Napa Valley when it comes to the local bounty of excellent ingredients, believes Eric Gabrynowicz, executive chef at Restaurant North in Armonk, New York.

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When pig(skin)s fly

By Gregg Cebrzynski on Oct. 01, 2013

To make sure your promotions don’t go down and out, consider these tips.

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The business case for No Kid Hungry

By Kelly Killian on Sep. 18, 2014

As Dine Out for No Kid Hungry, one of the restaurant industry’s big charitable campaigns to fight childhood hunger, kicks into high gear this month, its feel-good benefits are well publicized. But as every restaurateur knows, running a profitable business isn't only about following your heart—it’s about making decisions that ultimately benefit the top and bottom line.

Financing