With food costs on the rise, the most successful restaurant operators take great care to manage inventory and limit waste. Inventory is cash on the shelves, and waste, over-stocking, theft, and spoilage immediately impact a restaurant's bottom line -- often to the tune of thousands of dollars per year.
Restaurants are at high risk of credit card fraud. It's a risk that many restaurant operators underestimate -- and many are too confused by the technical requirements to protect their businesses effectively. In fact, while the risk is real, you can take action to protect your customers' cardholder data and to safeguard your business.
There's a cloud hanging over the world's pizza restaurant, but in this case, that's a good thing because this is the kind of cloud that allows pizza restaurateurs to retrieve all those increasingly important technological resources needed to run businesses...
The old adage of "getting to know the locals" is more relevant today than ever for restaurant chains. Here, Euromonitor's Stephen Dutton spells out three guiding principles proven in global restaurant market research.
Domino's stock price soared last week while Papa John's took a significant hit. But there was good news for both brands in the largely lower commodity prices on most critical supplies, including that increasingly important delivery-enabling commodity, auto fuel.
Many brands continue to deal with Hurricanes Harvey and Irma damages, including Your Pie, which has locations in the path of both storms. CEO Bucky Cook recently shared thoughts on pre-planning and recovery.