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It's upending how restaurants do BUB business, and it's more competitive than ever. For many, off-premise is helping brands attract a new customer base, but it's also adding challenges across [...]

Want to win at breakfast? Operators who want to better be fast, because convenience and speed are a big deal to modern diners. The only way to get customers in [...]

The new boss deserves credit for largely sticking with a successful strategy CHRIS KEMPCZINSKI is anything but supersized. One year into his tenure, the CEO of McDonald's is a lean-framed [...]

ParTech (PAR) introduced PAR Payment Services to provide an all-in-one payment processing solution for restaurants. According to a media release, many restaurants rely on payment processors to handle customer payment [...]

Party impresario and hospitality pro Jeffrey Best of Best Events--who handled Britney Spears' wedding and Sean Combs' BET Awards afterparty--is opening his first restaurant in Beverly Hills. Due to debut [...]

The 'United State Restaurant Industry Insights, Growth Drivers, Challenges, Opportunity, Restaurant Industry Sales & Food Service Jobs' report has been added to ResearchAndMarkets.com's offering. Key Topics Covered 1. Introduction 2. [...]

THREE THINGS IT TAKES TO SUCCEED IN THE RESTAURANT BUSINESS THESE DAYS: A GOOD MENU, GOOD HELP AND A GOOD EMPLOYMENT LAWYER. IN THE PAST FIVE YEARS, LABOR REGULATORS HAVE [...]

Byline: Annalise Frank Vaughn Derderian's Plan A was to move up north near Gladwin into semi-retirement while his son, also Vaughn, continued to run the downtown Detroit bar that'd been [...]

More than 200 restaurants in America have survived--and thrived--for a century or more. Hundreds more have weathered decades of storms, recessions and changing tastes. How they've adapted reveals valuable lessons. [...]

Casual dining restaurants should consider local advertising and to improve service time during lunch hour because this is when they lose out to fast food chains. Offering alcoholic drinks which are always high-margin items and rewarding loyalty are other suggestions for these restaurants in a down market.

I recently took over a barbecue restaurant after the previous business closed. The previous owner sold a lot of gift cards, and people are asking me to honor them. I [...]

[ILLUSTRATION OMITTED] COMING IN AS AN OUTSIDER AND TAKING A MATURING STARTUP TO A WHOLE NEW level of growth and sales success is one thing, but doing it in the [...]

Doing the right thing for the environment: all well and good, but-for many restaurant owners--kind of a yawner. Making a few tweaks that yield positive impact on the bottom line: [...]

The good news is that the price of many foods has come down over the past year. The bad news is that some restaurants are seeing their customer counts come [...]

WHEN IT COMES TO CUTTING ENERGY bills in your restaurant, how low can you go? You've already done the quick and easy stuff, like plugging leaks and screwing in those [...]

Middle market firms in the United States have preserved liquidity, cut costs and prevent losses using traditional management techniques. HealthTrans has outsourced its check payments to KeyBank. Little Caesar Enterprises Inc., on the other hand, has refused check payments for food.

[ILLUSTRATIONS OMITTED] In early November, Jack Butorac was feeling bummed out at a Las Vegas restaurant conference that focused on financial performance. Admits Butorac, CEO of Toledo, Ohio-based Marco's Pizza, [...]

Jake's on the Lake owner Jim DePaul is no stranger to the restaurant industry. He cut his teeth in the business running the Olde River Yacht Club on Whisky Island [...]

[ILLUSTRATION OMITTED] RESTAURANTS HAVE LONG BEEN NOTORIOUS FOR THE CHEW 'EM UP AND SPIT 'EM OUT impact on employees and owners. The hours are long, the frustrations many and working [...]

[ILLUSTRATION OMITTED] An increasing number of hotel foodservice operations are growing their businesses by cultivating their farm-to-table offerings--sometimes literally. From on-site terrace and grounds gardens to expanded programs for sourcing [...]

AS SUSHI CONTINUES ITS CONQUEST OF THE MAINstream, it's becoming more and more clear that raw fish was only the first wave of a Japanese culinary invasion. Over the past [...]

How's this for a confounded concept for destination dining? Location? The boonies. Exterior? Looks like a barn. Interior? Looks like a high school cafeteria with a few stuffed animals on [...]

[ILLUSTRATION OMITTED] There are two options for handling training for a new-product launch. One is store-based, in-person training of franchisees and their staffs. Another way is to post the training [...]

Charles Valluzzo started his McDonald's empire in southeast Louisiana started in 1963, and now has grown to have 53 stores. Details of how his McDonald's empire has grown are discussed.

[ILLUSTRATION OMITTED] YOU DON'T HAVE TO OWN A HOME ON THE FRENCH RIVIERA in order to live the good life (although it certainly wouldn't hurt). What's much more likely to [...]

[ILLUSTRATION OMITTED] Fine-dining restaurateurs are likely to face a challenging new year as the U.S. economy loses steam and operators across all segments step up their efforts to lure spending-conscious [...]

Arby's updated the time frame of its payment card security incident. Arby's now believes the start time may be as early as Oct. 8, 2016 for a small number of [...]

'Fast casual' has for several years been the sweet-spot positioning for new restaurants or restaurant extensions, but the turbulent economy has exposed the vulnerability of even that supposed magic label. [...]

[ILLUSTRATION OMITTED] New York City restaurateurs are factoring an increasingly significant variable into their marketplace mathematics. Where once strong sales minus increased costs and fierce competition equaled uncertain margins, today [...]

Everyone knows about Steak and Ale and Chili's, but few people have heard of Brink's, Kona Ranch Steakhouse or Flyer's Island Express. Norman Brinker was involved with dozens of restaurants [...]

Norman Brinker's legacy to the foodservice industry is more than just the sum of the parts of his huge restaurant conglomerate. Rather, it is Brinker's uncanny ability to hire the [...]