How to Profit from ATMs: A Guide for Retailers and Restaurateurs

This report provides an in-depth guide for retailers, restaurateurs and other businesses that are considering installing ATMs on their premises.

Type: Guide

Sponsor: Elan Financial Services




6 Things Every QSR Restaurant’s Interior Design Should Include

QSR restaurant design is like none other in the restaurant industry. Locations must be built for speed, big crowds and rapidly produced menu items. It can be quite the challenge.

Type: White Paper

Sponsor: WAND Corporation




Pizza Marketplace 2012 Top 100 Movers & Shakers

PizzaMarketplace.com's inaugural review of the restaurant segment's Top 100 movers and shakers takes a look at the brands, people and trends leading the industry.

Type: Special Report

Sponsor:


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FEATURES


National Retail Federation asks U.S. House to put OT regulation 'on pause'

The House Small Business Committee this week got an earful from the National Retail Federation on the Federal overtime regulations set to become effective Dec. 1. The NRF said the regulation will not only freeze hiring but will also lead to lay-offs and demotions.

3 steps to make third-party ordering work for your restaurant

Third-party sites generate sales — and often new customers — so they don't want to shut off the tap. But they're pulling their hair out over the transaction fees, the labor costs and the loss of control over the customer experience.

Domino's wage theft suit could have big implications for chains

The suit claims that because of the under-calculated hours, employees at the franchises named were not compensated for more than $500,000.

Negotiating the operating costs as rent for restaurant tenants

There are aspects of the operating costs that can be changed to the tenant's favor, although most commercial real estate professionals may explain that operating costs are not negotiable.

10 questions to ask before leasing commercial space

Are you planning to lease commercial space? Here are 10 questions you need to ask about the landlord and building.

Restaurateurs speak out against NLRB ruling

The National Labor Relations Board made it easier on Thursday for restaurant workers to unionize, and many restaurateurs are already worried about what the ruling means for their businesses.

Commodities: Cheese down, gasoline up

The price for cheese fell by nearly 5 cents, but gasoline has increased 8 cents over the past week.

Rethinking an IPO in a seller’s market

Going public means being prepared for much greater transparency and accountability in business operations.

Tips on preparing for a minimum wage increase

Make good hiring decisions; mistakes can be costly since training new employees is a considerable investment.

Factors driving interchange rates down

Competition is offering merchants new ways to accept payments and this will lower fees over time.

The hidden costs of delivery

Consolidation is more efficient, less time-consuming and more economical.


Optimize distribution costs

Consolidate dry, refrigerated and frozen items and include paper goods and cleaning supplies.


Patxi's Pizza responds to settlement over health care law

Company accounting records show 4-percent surcharge was collected for employee health care costs only.

Papa John's boycott threatened over CEO's Obamacare comments

Founder John Schnatter estimates that the reform law will cost between $5 million and $8 million annually.

U.S. restaurant industry outlook: Slow and steady improvement

CIT's managing director says financing continues to open up for restaurant companies.

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Techniques, systems and related financial management materical on Pizza Marketplace.

NEWS