Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.
Part 2 of our series, which explores how chefs are using common ingredients to innovate menus, focuses on how restaurateurs are keeping steak on the menu despite higher beef prices. .
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
Strategic and profitable growth for today's restaurants, quick service eateries and retailers is a comprehensive endeavor. But it's doable and the number one tip to getting a foundation built is to jump in and start making it happen.
By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily identify systems that are inefficient or improperly used.
'Mother Nature is not sweet.' -- John Shelby Spong
While most restaurants are still passing down higher egg prices to customers thanks to the egg shortage caused by the bird flu, one restaurant has discovered a way to reverse its price hikes.
Follow these six tips that relate to promotions planning and execution to make your restaurant more sustainable in the current industry climate.
Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.
Food waste is a fact of the restaurant business, and for something that cannot be completely avoided, the toll it takes is steep. Food waste has a spectrum of consequences that spans the erosion of profits to negatively impacting the ecosystem and harming the sustainability of the planet.
In our business, every morsel has been bought and paid for, and its value lies in its resale, not its position at the bottom of a trash can.
Another price increase may be on the horizon as Chipotle navigates high beef costs, and the pork supply issue could take a $2 million chunk out of the bottom line in Q1 2015.
What did we want to nosh on in 2014? Not gluten. And maybe we're getting sick of pumpkin spice, too.
Smashburger grew by about 20 percent this year, and it's likely it will continue that pace next year, according to newly-appointed CMO Josh Kern.
OtherShip Foods offers 10- and 20-foot containers that use hydroponics technology to grow produce on site.
Watch for menu trends at airport bars and lounges, Hollywood and convenience stores.
Union activism, food costs, data breaches and minimum wage debates are just part of the 'external factors' facing restaurant operators.
Produce is hard to benchmark what you should be paying on a regular basis because there is no regularity to the product category.
A study commissioned by the Food Waste Reduction Alliance found that approximately 80 billion pounds of food are discarded into US landfills every year, with restaurants accounting for 37 percent of that waste.
Cutting costs by creating limited time offers or new menu items that scale down the serving of animal protein could be interesting to test with consumers.