Three Restaurant Industry Trends Executives Can’t Stop Talking About
August 4, 2018
The most effective restaurant CEOs take a holistic approach to running their operations: while they have a solid grasp on the most granular details, they
The most effective restaurant CEOs take a holistic approach to running their operations: while they have a solid grasp on the most granular details, they
No meat, dairy, eggs, seafood, or any sort of animal byproduct. For the majority of the United States, this seems like a pretty outrageous diet
Many public company restaurant CEOs have been called on recently to answer for their sluggish responses to the emerging challenges that characterize the modern foodservice
Foodservice is a tough business. It takes more than “good food, good service, good atmosphere” to launch, grow, and maintain a successful restaurant operation. Capital
Restaurant executives have to decide whether they want to be a tortoise or a hare. In the age-old fable, the tortoise moves ploddingly down the
It’s no secret that the operating margin is thinner in foodservice than almost anywhere else, owing to the fierce competition in the industry. However, some
Gross margins consider the relationship between how much money a restaurant makes and how much money it took to generate that revenue in direct costs.
Did you know that the average restaurant has a profit margin of just 7%? That means for every $100 in sales, the restaurant only earns
How profitable are the most successful restaurant operations? The answer to that question will change based on the margins used to measure the organization’s performance.
A public restaurant company’s current stock price can tell you a lot about its past and current performance, but it doesn’t offer much insight into
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