June 2015

    Magic sort of loses its luster with age.

    Every restaurant company wants to grow. If you aren’t growing, you’re vanishing. To grow means that you are increasing same-store sales, increasing EBIDTA, or opening new locations.

    Chief financial officers (CFO) do more than count dollars and prepare financial reports.

    Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.

    Raw Refined

    Like other trends that embrace certain extremes and require more than a touch of sacrifice on the part of followers, the raw food movement’s appeal has been—up to this point, anyway—fairly limited.

    Start to Finish: Matt Friedman and Adam Scott

    Neither of us came from a background of restaurateurs. Starting out, we were simply a couple of college students in the same fraternity at the University of Florida who liked to eat food.

    The EMV Evolution

    For many years, Europe has had stronger protection against credit card fraud than the U.S. But now that technology is making its way stateside.

    The New Angle on Antibiotics

    More limited-service operators are phasing out food products from animals treated with nontherapeutic antibiotics and hormones as consumers air concerns over the human and animal welfare impact of

    The Price Is Right

    All too often, foodservice operators are eager to talk about menu innovations, brand storytelling, and their core mission.

    A Gnarly Approach to Giving Back

    In the 1990s, “Skateboarding is not a crime” was a popular sticker slogan demonstrating opposition to local ordinances that banned skateboarding in public places.