#restaurant-finance

#restaurant-finance

Chef Robotics has recently reached a remarkable milestone by completing 100 million servings in production, underscoring the company's commitment to innovation and the importance of automation in food manufacturing.

Chef Robotics has passed an important milestone: 100 million servings, defined as a portion of food that our robots deposit into a meal tray.

Burger King UK has secured a £60 million financing package from lenders to support its expansion plans, which include opening over 30 new restaurants in 2026. The majority of these will be company-owned, while some will operate under franchise agreements.

Using a credit card can help build better credit, earn rewards like frequent flyer miles, and take advantage of other benefits that debit cards do not offer.

Nesto Software GmbH has raised €11 million in growth equity from Expedition Growth Capital, targeting product development and the expansion of its AI assistant, NORA, for restaurant workflows.

"Since it wasn't going to take long, I was approved to do it over the lunch hour," he told Who, Me?

U.S. same-store sales accelerated to +3.7% in Q4 2025, compared to just +0.4% in the prior-year quarter. That momentum sets up a favorable comparison heading into Q1 2026.

Gasoline doesn't have a particularly high profit margin, which is partly why most gas stations double as convenience stores or offer fresh food. If chains like Buc-ee's and Sheetz can make more money by selling food, they can afford to lower their margins on gasoline.

"Vending is NOT fully passive income. I'd call it semi-passive, like 70% passive. Social media makes it look like you fill machines once a month and money rains in."

The first clue could be if the server brings your check without it being requested. That's certainly a sign that the staff considers your meal done and isn't expecting (or perhaps wanting) you to order anything else.

We power over 160,000 restaurants. So you can imagine the data that sits in our platform. This data creates value for operators, allowing them to benchmark prices and identify opportunities for improvement.

Restaurant owners like Panjwani are caught in the middle of a growing battle of new and established reservation platforms vying for their business. The two dominant players for more than a decade, OpenTable and Resy, are now facing a wave of fresh competition from high-end services and even delivery apps all trying to win lucrative bookings at exclusive establishments.

The study, highlighted by the Denver Business Journal, tracked a range of operating expenses, including labor and food costs, and found Denver's overall per-unit burden has now edged past New York's. The Feb. 27 piece points to menu price inflation and wage-driven cost spikes as the main forces behind the crossover.

Markup is how much you add to your cost to get your selling price. If something costs $10 and you sell it for $15 , you added $5. That's a 50 percent markup on your cost. Where people get confused is that markup isn't the same as margin, even though the terms get used interchangeably all the time. Margin measures profit as a percentage of the selling price, and markup measures it based on your costs. Same dollar, different percentages.

Media buying refers to the process of purchasing advertising space across various platforms, including social media, search engines, and traditional media. It's about strategically placing ads where they will reach the target audience effectively.

Building strong relationships with your suppliers can lead to better pricing and exclusive deals. Negotiate contracts and explore bulk purchasing options to reduce costs. Utilizing seasonal ingredients not only enhances the freshness of your dishes but also reduces costs. Seasonal produce is often cheaper and more readily available.

Mix and Match lets diners choose among 13 items - four sandwiches, three salads and three soups - to include in a combo. Each half sandwich, half salad or cup of soup is $4.99, but you have to choose at least two. The total comes to $9.98.

The brands that excel are those that recognize the importance of engaging with their audience long before the show floor opens and continuing that engagement well after it closes. Today's decision-makers-operators, distributors, chefs, and F&B directors-are selective about their time and budget. They arrive at trade shows with clear agendas and short attention spans, making it crucial for exhibitors to establish a presence prior to the event.

I studied hospitality in Switzerland and then came to New York to work under celebrity chefs, Daniel Boulud and François Payard, so I had experience in fine dining. When I decided to open the first Naya in 2008, that was more or less my comfort zone. A week after we launched, we got an amazing article in the New York Times and then we were packed for lunch and dinner. It definitely helped prevent us from shutting down after a few months.

My house used to have Thai Tuesday. We'd order takeout from our favorite local spot, happily trading time at the stove and a sink full of dishes for curries and noodles that arrived hot and delicious. At a little more than $10 a plate, it felt like a splurge but a manageable one. An easy-to-rationalize indulgence on a random weeknight when everyone was tired and hungry, and no one wanted to talk about quinoa.

For many, going out to a restaurant is a treat, so the last thing anyone wants is bad food. That really puts a downer on the whole experience. That's why we turned to Reddit to see what restaurant workers would never order. After all, they spend most days in the kitchen or serving customers, so they see and hear things behind the scenes that most of us don't.

Bodenheimer said he's adjusting portions, like one less deviled egg per platter, or rearranging the measurements of a batched cocktail. "It's like you're in a recording studio, and you're turning the levels up and down on the master board," he said. Many of Cure's products are imported, from German beer, French cheese and Spanish Marcona almonds, which Bodenheimer refuses to substitute. He said some of the tariff burden is shared between the supplier and importer before it reaches the customer.