Millennials are killing chains like Buffalo Wild Wings and Applebee’s

Brands such as TGI Fridays, Ruby Tuesday, and Applebee’s have faced sales slumps and dozens of restaurant closures, as casual-dining chains have struggled to attract customers and increase sales.

The Paradox of American Restaurants

The quality and variety of food in the U.S. has never been better. The business seems to be struggling. What’s really going on?

Restaurants are such a revitalizing force in urban life that a fine meal now carries a sacred profundity. “Food…

The Cost of Avocado Toast, Explained by a Restaurateur

Jessica Sackler, one of the partners in Oakland’s Calavera and a graduate of Cornell’s business and hospitality program, finally got tired of answering questions from people (including her own mother) about the cost of menu items…

Restaurants, bars adding technology to enhance customer experience

From what we saw recently at the recent National Restaurant Association Trade Show in Chicago the future of eating and drinking means a faster and more convenient experience for the customer.

Why Your Upscale Restaurant Server Still Takes Your Order By Hand, Even Though Technology Abounds

There’s one place where it’s unlikely your order will be taken by a device: fine dining restaurants.

How Hipsters are Making Everyday Food More Expensive

Hipsters have been blamed for polarizing trends from jeans to facial hair. Now they’re making it more expensive to enjoy breakfast.

Blame it on unicorn toast, whose rapid spike in popularity has contributed to a…

4 mistakes Killing Your Food Cost Margins

Despite ever rising ingredient costs compressing margins to razor thinness, operators are reluctant to pass those increases on to price conscious consumers. That makes monitoring every step of the food production process — from the loading dock to the very…

The Future of the Quick Service Restaurant Industry

Ten years ago, in 2007, technology was just starting to integrate into the food and beverage marketplace. Quick Service Restaurants began rolling out websites, menus were made available online, and customers could post reviews of their…

How Alcohol Orders Drive Restaurants’ Margins

The economics of the restaurant business have long depended on booze. “Without alcohol sales, it is extremely extremely difficult to be profitable,” says Justin Abad. The D.C.-based restaurant consultant and former restaurateur (Cashion’s Eat Place)…

Why Moats are Essential for Profitability (Restaurant Edition)

Here are some illustrative facts about competition levels in the restaurant business:

In spring 2016, there were 624,301 restaurants in the US.