Food Cost Control and What You Need to Know

If you want to control your food cost, first you need to know what food cost is. It’s described as “the percentage of total restaurant sales spent on food product.” Successful restaurants try to keep their food costs at 30% or less.…
10 Restaurants Struggling with High Food Prices

During the 1980s and 1990s, many restaurant chains set their sights on the middle class, offering reasonably priced meals that entire families could enjoy and afford. But as the middle class shrinks and inequality becomes more of an issue, these…
12 Clever Ways to Cut Costs at Your Bar or Restaurant

Do you want to cut costs at your bar or restaurant? Of course! Who doesn’t? However, it can seem that it’s easier said than done. You know keeping your costs under control is important, but sometimes keeping them in check…
9 Unexpected Costs of Opening a Restaurant

One thing new restaurateurs should always expect is the unexpected – interminable waits for permits, scary surprises behind walls – and if you fail to budget for such expenses, you could go belly up. There are many reasons restaurants fail,…
Arby’s Increases Energy Efficiency Through ‘ResourceFULL’ Initiatives

‘Efficiency Matters’ Helps Restaurants Lower Energy Use Intensity Atlanta, GA  (RestaurantNews.com)  Arby’s Restaurant Group, Inc. (ARG), franchisor of the iconic quick-service sandwich chain with nearly 3,400 Arby’s® restaurants worldwide, today announced energy reduction savings as part of a company-wide effort…
TriageNow, When Employee Care Really Matters

(RestaurantNews.com)  TriageNow, a nurse-based telephone reporting call center that will manage the initial contact of your workers’ compensation injuries for you, and guide your injured employee quickly to the most appropriate level of care. Our major differences are: Reduced set-up…

The restaurant industry has taken quite a beating over the past several years as cost-conscious, recession-weary consumers pulled back on dining out. Now, after regaining some steam as the economy improves, restaurateurs face another challenge, this time from Mother Nature.…

John Argentieri thought the $10.50 check for his pulled pork sandwich combo at Dickey’s Barbecue Pit in Oviedo seemed a little high. It wasn’t his imagination. After keeping prices the same for seven years, Dickey’s has begun charging more for…

For six years, Drew’s Bayshore Bistro has been a fixture on Broad Street in Keyport. But early next month, chef and owner Drew Araneo is moving his famous Voodoo Shrimp dish a block away, to quarters on East Front Street…

As the cost of food and transportation continue to rise, restaurants are looking for new ways to keep spending down.  Many restaurants expect a rise of at least 4% in commodity costs this year, but few can afford to raise…

Customers are plastering dollar bills on a restaurant’s entrance to help the family-owned business survive an expansion that came with an unexpected $64,000 fee from Marco Island officials. The plight of Chefs’ Express was first heard when co-owner Anne Feinman…