Bolstered by solid improvements in same-store sales and customer traffic levels, the outlook for the restaurant industry continued to strengthen in March. The National Restaurant Association’s Restaurant Performance Index (RPI)—a monthly composite index that tracks the health of and outlook for the U.
As soon as Dawn Sweeney joined the National Restaurant Association as president and CEO in October 2007, she was thrown into the fire and had to figure a way out.That fire was, of course, the recession.
In April nearly 500 restaurateurs from 44 states gathered in Washington, D.C., for the National Restaurant Association’s (NRA) 25th Annual Public Affairs Conference. For many, the three-day adventure, complete with visits to Capitol Hill and interactions with Congressional members, was a sobering reminder of just how much the government has thrust itself into restaurants’ 21st century affairs and just how sniping certain regulatory issues could prove for an industry already at odds with a sluggish economy.
Zacks Equity Research this week took a look at the Restaurant Industry.A recent survey by the National Restaurant Association revealed that the Restaurant Performance Index (RPI), measuring the health and outlook on the U.
Nearly 500 restaurateurs from 44 states this week called on their congressional members to fight the tactics of big banks and debit card companies seeking to halt much-needed reforms to a broken market for debit card swipe fees.
9990 Linn Station Road in Louisville, Kentucky, seemed like an ideal location for a T.G.I. Friday’s restaurant, and for some 30 years, it was.Linn Station Road boasts proximity to Hurstbourne Parkway, a 50,000-car-per-day road dissecting one of Louisville’s most affluent suburbs and home to a thriving retail corridor populated with a Wal-Mart, large auto dealership, Staples, Office Depot, and other retail regulars.
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice. Foley has used her barter dollars for carpeting, trash disposal, a storage unit, and for customer gifts—all while conserving cash.
On August 2, Treasury Secretary Timothy Geithner wrote an op-ed in the New York Times with the title, “Welcome to the Recovery.” Despite the brash headline, Geithner was cautiously optimistic about the direction of the economy.
Rodger Head, CEO of Duke & King Acquisition Corp, takes big risks and gets big rewards when his company buys distressed units. He tells you how to do it right.Q: Is it smart to buy my second store off a franchisee who’s in over his head?There are a lot of challenges restaurateurs can run into when acquiring a unit that’s already in operation.
The National Restaurant Association today played a key role in the Small Business Lending Summit, organized by the International Franchise Association at the Capital Hilton, Washington, D.C.The Association served as an anchor sponsor of the event, highlighting the critical importance of ensuring financing for restaurants, many of which are small businesses.
There is plenty of advice a brand should heed when moving through the bankruptcy process. Bringing on outside advisers, staying honest with your lenders and suppliers, and timing the process appropriately are all ways to make sure the bankruptcy business goes as smooth as possible.
Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease?
There is no standard lease agreement. Whether or not you have negotiated a lease before, you have to carefully review everything and can’t assume anything.
The times are changing for many of the industries that fortified America’s capitalistic society. With banks trying to figure out how to thrive under new financial regulations, quick serves are facing a challenge to their classic business model: the franchise.
Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.