Food & Beverage - 7 Ways to Help Customers Spend More With You - By Ken Burgin
When money is tight, nothing should come between a customer and their purchase. ...more

Back to Departments

Concerns About Economy Hit All-Time High According to the American Express OPEN Small Business Monitor
More than Half of Business Owners will Accept Lower Profits Rather than Raise Prices ...more

Restaurant Trends - Growing And Emerging Concepts - Data reflects change and activity from May 22, 2008 to September 22, 2008
Update from Restaurantchains.net on growing and emerging restaurant concepts ...more

Back to Departments

Concluding a 30-year Career, Shirlene Lopez, President and COO, Announces Plans to Leave Del Taco LLC
Del Taco announced that Shirlene Lopez, president and chief operating officer, plans to leave Del Taco later this year. Lopez's 30 year career with Del Taco has been marked with tremendous accomplishment. ...more

Back to Departments

Papa Bello Announces Sale of Area Representative Agreement for the State of Tennessee
The contract was finalized this week with Phoenix Rising Development, LLC, which company also owns the franchising rights for South Carolina. The acquisition of Papa Bello's corporate store in Cleveland, TN was included in the purchase. ...more

Rezidor Announces the Radisson Resort & Spa, Tangier / Morocco
The Rezidor Hotel Group (STO:REZT) announces the Radisson Resort & Spa, Tangier in Morocco - the property with 155 rooms is scheduled to open in Q4 2010. It is Rezidor's second resort in the country: in June this year the company signed the Radisson Resort & Spa, Saïdia (384 rooms and 97 villas, to open in Q3 2010). ...more

Back to Departments

Restaurants Should Go Green to Save Money and Attract Customers, Says Green Architect Marc Geftman of TurnKey Concepts
Sustainable restaurant design - what is it and why should consumers and restaurateurs take a serious look? South Florida-based architect and designer Marc Geftman of TurnKey Concepts says, 'Going green saves energy, money and the planet.' ...more

Back to Departments

Wingstop Soars with 21 Consecutive Quarters of Comp Store Sales Increases
The successive increase for the third quarter of 2008 was 6.4 percent, and the first three quarters combined is up 7.4 percent over the same period last year. ...more

Back to Departments

Papa John's Launches Redesigned Web Site to Create Easier Navigation and Ordering Experience
Web Site Redesign is Latest Example of Convenience Innovation Technology Launched by Papa John's to Benefit Customers ...more

Back to Departments

Washington Restaurant Association Expresses Concern About Minimum Wage Hike During Economic Slump
The Washington Restaurant Association reacted today to the state's Department of Labor & Industries' announcement of a 5.9 percent minimum wage increase, effective Jan. 1, 2009. The hike comes at a time when the restaurant industry already is navigating the uncertain terrain of an economy in danger. ...more

BURGER KING Restaurants Now Using Trans Fat Free Cooking Oils as Part of BK Positive Steps Nutrition Program
Burger King Corp. (NYSE:BKC) announced today that all BURGER KING(R) restaurants nationwide are now cooking with trans fat free cooking oils. Furthermore, by Nov. 1, 2008, all BURGER KING(R) menu ingredients will contain zero grams artificial trans fat, including ingredients used in baked goods, par-fried and pre-portioned menu items. ...more

Sonic Responds to Remarks about the Company's Franchisees
Sonic Corp. (NASDAQ:SONC) today responded to remarks in the press yesterday concerning the company's franchisees, who were used to illustrate the problems of a tightening credit market. ...more

Back to Departments

Roy MacNaughton, Co-Founder Of Restaurant Marketing For Free.com, Announces The Online Publication Of His New E-Book By The Same Name
This 88-page e-book is a distillation of the tried and true ways of 'marketing' for the restaurant industry - and the suppliers to it - combined with more than 30 cutting edge tactics to use on the Internet when marketing one's restaurant or food service outlet. ...more

Back to Departments