Polls and restaurant traffic data this year have made it relatively clear that limited-service restaurant customers today are increasingly concerned about the price they pay when eating out. Even as the fundamentals of the American economy remain strong, consumers continue to grow weary about spending money on fast food.
Papa John's was the only pizza chain that reported a markedly profitable week, while the other three brands monitored here remaining essentially flat or falling slightly over the course of the trading week.
American workers are clearly hungry. And today, another report from the business dining sector shows just how ravenous we are when we're on the road or just entertaining clients in town.
Prices were up for just about everything this week, except for natural gas in the Northeastern U.S. and Domino's, both of which fell.
Diesel fuel and Domino's stock are exceptions in an otherwise down week for commodities.
When the FDA issues its Notice of Availability for menu labeling guidelines later this month, pizza restaurateurs across the U.S. will have one year to get all their ingredients analyzed and on the menu.
The supply chain is often the thorn in the side of franchisors, especially those that have brands spread nationwide or globally.
Just when it looks like menu labeling is settled and ready to go into effect, there is a new bill, movement, sneeze or other change from one end of this challenge to the next.
Commodity prices have temporarily fallen and taken some pressure off food cost. Now is the time for strategic buyers to align with manufacturers, distributors and a GPO to lock in contracts at lower prices.
As of Dec. 1, 2016, menu labeling is back on the radar and the required date is back to being measured by months once again.
Before you sign on the dotted line for a new location, consider these pros and cons of scaling your restaurant business.
Three fast casual restaurant operators and other experts share their insights about the industry and how they've found success and value in it.
The prices for cheese, wheat and gas continue to decrease. Details are below.
Strategic and profitable growth for today's restaurants, quick service eateries and retailers is a comprehensive endeavor. But it's doable and the number one tip to getting a foundation built is to jump in and start making it happen.
Now is a good time to buy cheese, wheat and gas, considering prices have dropped for all three commodities
By implementing device-level monitoring of energy consumption, chains gain unmatched visibility into the devices running their restaurants and can easily identify systems that are inefficient or improperly used.
The price for cheese increased by 6 cents, but wheat prices dropped 16 cents over the past week.
The price for cheese fell by nearly 5 cents, but gasoline has increased 8 cents over the past week.
Due to the egg shortage, local and national restaurants have had to improvise when it comes to providing eggs to their customers. Some have had to limit egg offerings, cut back on breakfast hours, embrace egg substitutes and charge more for egg-based products.
Whoever is in charge of receiving should follow a standard set of rules in order to maintain the safety of food and ensure you protect your bottom line.