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Give Me Unit Economics or Give Me Death!

Want to feed and nurture a foodservice concept? Then pay close attention to the many factors that impact its unit economics.

Driving Better Unit Economics via Trade Show Participation

Consultants Viewpoint: Of Energy Efficiency, Warewashers and Unit Economics

The more we as an industry can quantify and accelerate the return on investment a piece of equipment produces, the better our chances for success.

Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?

and even made time to break some bread together. This year, I also participated in a panel discussion that explored unit economics and was moderated by Steve Romaniello, managing director of Roark Capital.

Give Me Labor Economics or Give Me Death!

as a percent of sales for a restaurant. As such, proper labor management plays a critical role in driving better unit economics for a foodservice concept. If you buy into this principle, continue to read, and if you don’t then it is more important for...

Insights to Growing a Brand

Consultant Juan Martinez explores the intricacies associated with balancing hospitality and unit economics when it comes to restaurant development and design.

Growth Chains: Woe is Who?

These eight chains have primed the pump for growth. Find out how.

Facility Design Perspective on Equipment & Technology

Lots of pieces of foodservice equipment offer lots of promise to help operators become more effective and efficient. The key to properly deploying foodservice equipment and technology, though, is striking a balance between an operation’s needs and the...

Steps to Take When Purchasing a Warewasher

When buying new equipment, particularly warewashers, foodservice operators seem to have no shortage of choices these days.

Trends in Prototype Design: Tilted Kilt Shrinks Footprint, Gains Efficiencies

Changing consumer expectations and the need to remain relevant are big drivers for many prototype changes, and so are unit economics. Such is the case for Tempe, Ariz.-based Tilted Kilt Pub & Eatery. With legacy units measuring 8,000 to 10,000 square...

How To Optimize Co-Branding Design

Over the years, some restaurant companies have collected multiple concepts through acquisition and developed their own brands.

Show Me the Money: I Need a New Prototype

Dupuy Flies into Leadership Position in East Coast Wings' New Division

Operations expert will lead the chain's unit economics and quality-assurance efforts.

2009 E&S Forecast: Searching for Stability

What a difference a year makes. According to the National Restaurant Association, one year ago, only 9 percent of its members rated the economy as their top business challenge. Today, 40 percent of the NRA members surveyed said the economy is their top...

2014 Forecast: The New Normal

The foodservice industry’s status quo now includes slow but steady growth rates, a tighter operator focus on managing expenses and a more pronounced need for the supply chain to better articulate the return on investment their goods and services will...

Can Foodservice in Retail Environments Succeed?

More retailers continue to turn to foodservice as a way to enhance their customers’ experiences. This approach, however attractive it may be, is also rife with challenges. Consultant Juan Martinez explains.

My 5 Lessons Learned: FED Thought Leadership Summit

Great venue, even better information and perfect audience

Do you Have a Brand to Sell?

Private equity’s interest in restaurants as of late got me thinking …

The Operational Impact of 2017 Foodservice Trends

Juan Martinez explores the operational impact of such foodservice-related trends as sustainability, technology and more.

Honey I Shrunk the Footprint: How to Embrace Smaller Restaurant Sizes

How Easy are Your Food Safety Practices?

Are you Ready to go to the Dark Side … of Restaurants?

Segment Spotlight, June 2009; Frozen Yogurt, Take Two

With tangy flavors and an emphasis on healthy living, the frozen yogurt segment has reemerged as a category to watch.

Renovation Revolution

Remodels and refreshes are the order of the day as chains work to put a fresh face forward and appeal to modern consumers.

The Future of Casual Dining

Once a key source of industry growth, the casual-dining segment has dealt with more than its fair share of challenges in recent years. Getting casual dining back on track will include developing more flexible formats, faster service and more.

The Egg & I Restaurants

A streamlined menu; a basic, off-the-shelf equipment package; and one daily shift covering two meal periods allow owners and franchisees to operate profitably and sustain consistent growth.

Case Study: Tossed, Ft. Lauderdale, Fla.

A concept with roots that go back to a New York City chef, Tossed has evolved into a thriving franchise with a menu based on salads made to order from a broad list of fresh ingredients.

Bad Daddy’s Burger Bar

Thanks to high-end ingredients, a chef-driven menu and an unusual partnership with another chain, Bad Daddy’s is poised to take its award-winning burgers national.

The New Fast-Casual Chef, Labor Economics Explored and More

A Systematic Approach to Labor Economics

Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.