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Entrepreneur
August 2007
Sara Wilson |
Boiling Point? The restaurant industry is feeling the heat. Restaurateurs will soon have to contend with commercial rent increases, minimum wage hikes, and rising food costs.   |
Entrepreneur
November 2009
Regina Schrambling |
Why Now is the Time to Open a Restaurant Rents are dropping, talented chefs are up for grabs and, most important, smarter diners are looking for value, not glitz. |
Commercial Investment Real Estate
Nov/Dec 2013
Tristano et al. |
Fast-Growing Fast Casual New concepts continue to boost this restaurant segment. Also, is the retail tide turning? 3Q13 vacancy holds steady for smaller centers. |
Entrepreneur
May 2007
Nichole L. Torres |
Secret Service A stint in the underground can provide valuable training for restaurateurs. |
Entrepreneur
February 2009
Jennifer Wang |
Be Green All the Way Here are three steps entrepreneurs can take to have sustainable practices from the get-go. |
Entrepreneur
February 2003
Jacquelyn Lynn |
You Are What They Eat A how-to for the budding restaurateur |
Entrepreneur
April 2008
Eileen Figure Sandlin |
What's Cooking? Hungering to launch your own restaurant? Use these 7 tips to get your business started now. |
Inc.
October 2008
Hannah Clark Steiman |
Let's Get Together How to persuade workers to cut costs. |
Science News
January 8, 2005
Ivars Peterson |
Going with the Crowd A statistician has created a simulation to help explain why some restaurants draw a crowd while neighboring establishments may not. |
Commercial Investment Real Estate
May/Jun 2003
Gretchen Pienta |
Catering to Consumers Restaurants cook up new concepts as americans seek dining variety. |
BusinessWeek
December 29, 2010
Joel Stein |
The Tao Las Vegas' Most Popular Dishes From miso glazed Chilean sea bass to dirty-fortune cookies, the staples that sell - and why they're so popular. |
Investment Advisor
April 1, 2011
Jeff Joseph |
An Appetizing Investment Encouraging your client to walk away from a restaurant investment could be a mistake. |
CFO
December 1, 2008
Edward Teach |
Table Stakes As the casual-dining industry suffers one of its worst downturns, CFOs are in the kitchen and feeling the heat. |
Food Processing
July 2008
Diane Toops |
Trends: Center of the plate at NRA Despite the challenges of a slumping overall economy, restaurant industry sales are projected to increase 4.4 percent this year. |
Prepared Foods
November 1, 2006
Marcia A. Wade |
2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course. |
Entrepreneur
March 2007
Eileen Figure Sandlin |
The Main Ingredients You love food, but it takes more than that to start a restaurant. Here's what you need to write your own recipe for success. |
Commercial Investment Real Estate
Jan/Feb 2007
Carolyn Bilsky |
Feasting on Fast-Casual The expanding casual dining market niche attracts the appetites of consumers and investors. |
Commercial Investment Real Estate
May/Jun 2003
William M. Kotis III |
New Restaurant Trends Provide Entree Into Local Markets U.S. restaurants are a significant part of the economy and a major retail real estate component. To break into this potentially lucrative market, brokers should be aware of current industry trends and learn strategies for marketing sites to restaurant companies. |
The Motley Fool
September 17, 2011
Alex Planes |
Chipotle Joins the Asian Invasion America's favorite burrito-slinger has its sights set on a new concept that could double its growth in the coming years. |
CRM
July 2012
Judith Aquino |
Catching up with Your Customers Restaurants struggle to reach their increasingly tech-savvy customers. |
Prepared Foods
August 2007 |
On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'... |
The Motley Fool
March 27, 2006
Jim Mueller |
Fast and Foolish: The Cheesecake Factory A quick due diligence look at the restaurant chain. Investors, take note. |
The Motley Fool
October 28, 2005
Brian Gorman |
Dough Keeps Rising at California Pizza The pizza maker brought home another good quarter, and it seems to still have room to grow. |
Prepared Foods
June 1, 2005
Tom Zind |
Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day. |
Prepared Foods
February 1, 2005
J. Hugh McEvoy |
Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be. |
Science News
December 7, 2002
Janet Raloff |
Home Cooking on the Wane Eating out is especially common for the nation's smallest households, according to a new Department of Energy survey, but all demographic groups have been increasing their consumption of meals prepared outside the home. |
Commercial Investment Real Estate
Nov/Dec 2011
Michael Spilky |
Restaurant Re-use A menu of options exists for redeveloping food-use retail spaces. |
Prepared Foods
May 4, 2007
Maria Caranfa |
On the National Menu Muddled ingredients are the new buzzwords on cocktail menus, while fresh ingredients abound in restaurants throughout the U.S. |
Food Processing
January 2012
Diane Toops |
Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus. |
The Motley Fool
January 7, 2011
Andrew Bond |
This High-Flying Restaurant's Trajectory Is at Risk in 2011 Chipotle faces inflation worries and slower growth prospects. |
Entrepreneur
December 2007
Carol Tice |
Food Fetish The trade publication Restaurant Finance Monitor reported more than 50 major equity investment deals from January 2006 to mid-2007, involving well-known brands such as Dunkin' Donuts, Outback Steakhouse and Sbarro. |
The Motley Fool
April 27, 2005
Alyce Lomax |
No Change for Chang's Shares in restaurant P.F. Chang's still look a bit pricey. |
Entrepreneur
March 2010
Jason Daley |
Waiter, Bring Me a Fresh Idea 10 strategies that are working in the tough restaurant economy |
Prepared Foods
December 2007 |
Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers. |
The Motley Fool
April 13, 2009
Kristin Graham |
Is the Restaurant Industry Doomed? Who will survive in an overbuilt restaurant sector saddled with mundane options? |
Entrepreneur
November 2009
Amy Cosper |
Editor's Note: The New Bare-Bones Restaurant Model How can this economy work for you? Just take a look at restaurants. |
HBS Working Knowledge
December 16, 2013
Nobel & Tobin |
D'O: Making a Michelin-Starred Restaurant Affordable Under the leadership of Chef Davide Oldani, the Italian restaurant D'O balances Michelin-star-level quality with affordable prices. |
Job Journal
August 27, 2006
Julia Hollister |
Exceptional Restaurant Careers Take Years of Preparation How do career-minded people get started and progress in the restaurant field? By plan on years of working their way up before they bring home the gravy. |
The Motley Fool
July 26, 2010
Alyce Lomax |
2 Great Eats for Your Portfolio Which stock do you think is most appetizing? |
National Real Estate Investor
October 1, 2006
Beth Mattson-Teig |
Hungry for Restaurants Traditionally, buyers have shied away from restaurants because of the highly specialized use of the real estate. But that is no longer the case. In fact, restaurants are in huge demand among both individual and institutional investors. |
The Motley Fool
November 29, 2011
Alyce Lomax |
Rising Star Buy: Darden Restaurants It's time to invest in a cheap eatery with a conscience. |
Search Engine Watch
May 10, 2010
Bas van den Beld |
8 Things Website Owners Can Learn From Gordon Ramsay Optimizing a website is just like running a restaurant. Here's what chef Gordon Ramsay can teach us about avoiding "SEO Nightmares." |
The Motley Fool
June 28, 2006
Nathan Parmelee |
Cheesecake Factory Crumbles Cheesecake Factory warns that same-store sales will be flat to slightly negative. Investors, should you care? |
The Motley Fool
July 14, 2004
Dave Marino-Nachison |
Red Robin is Flying High Price increases and store-level efficiency improvements are boosting the burger chain Red Robin. |
AskMen.com
James Raiswell |
Top 10: Fine German Restaurants You can find some of the world's finest restaurants in Germany. But it's not just the food that makes these places great. |
Job Journal
September 4, 2005
Julia Hollister |
Quality Restaurant Service If you're looking for success in the restaurant business, as an owner or an employee, remember that quality service has to be on the menu. |
AskMen.com
James Raiswell |
5 Things You Didn't Know About The Zagat Survey There's a lot to know about Zagat. The guide offers so much more than just restaurant ratings and reviews: 1. The idea originated over dinner conversation... 2. Zagat now publishes guides for almost every form of entertainment... etc. |
The Motley Fool
July 13, 2010
Selena Maranjian |
Will This New Law Hurt Restaurant Stocks? High calories could lead to lower profits. Restaurant chains, in compliance with a new law, will soon post nutritional information on their menus. |
The Motley Fool
July 6, 2004
Phil Wohl |
Not Totally Entertained Total Entertainment Restaurant's earnings for the second quarter fall short. |
Entrepreneur
May 2008
Mark Henricks |
The Young and the Restless If you rely on teenage workers, you may have noticed there's a shortage. What's going on? |
