Industry Headlines
[2009-11-18] Transaction closes escrow on November 17 for approximately $1,229,000.
[2009-11-12] Plan includes opening about 1,000 new restaurants and reimaging 2,300 existing locations worldwide in 2010.
[2009-11-09] New study finds consumers expect to pay 20 percent less when dining out than they did in March, and expect to pay even less in 2010.
[2009-10-28] Comparable sales increase for pizza company of 5.98 percent over third quarter of 2008.
[2009-10-23] Same-store comparable sales up 3.63 percent for the month of September.
Industry Resource
More Industry Headlines
[2009-10-21] Pizza chain sees 8.8 increase in same-store comparable sales.
[2009-10-19] The growing brand talks exclusively to QSR about how it attracts experienced multi-concept franchisees.
[2009-10-12] Company experiences 25th straight quarter of comparable store sales growth.
[2009-10-12] Brad Pierce of Restaurant Equipment World defends small businesses before U.S. Senate Subcommittee.
Industry Features
Finding the BalanceIncreasing menu prices remains the easiest way for quick serves to recoup losses in a sagging economy but risks customer loyalty.
Breaking ThroughExperts say there’s a host of low-cost and no-cost ways to attract more customers and improve your margins.
Building on a BudgetTracey Barker and Barton Mills of Back Lot Productions explain how to keep buildout costs under control in a second location.
Ready to SellThe biggest consideration for quick-serves prepping for a sale is the ability to produce clean and accurate financial statements.
The Credit ThawCompanies looking to grow during the recession were running into a frozen credit market, but that might finally be changing.
The 2009 QSR 50Last year was supposed to be a down time for the restaurant industry, but the nation’s largest quick-service chains decided not to go along.
SBA Isn't HelpingWith banks still recovering from a housing bust and volatile market, acquiring loans is difficult,
especially for small operations.
Independent LivingBeing an independent operator requires more than cooking a good meal. Just look at a day in the lives of Buns’ co-owners.
Restaurant Finance News
