December 2011

When I dine out, I really love to read and evaluate the menu.

In just one year since it opened, Chicago q has seen its catering business rise from zero to between seven and 10 percent of sales.

Restaurants can make money at both ends of the meal by serving hot drinks as bookends to the food.

Get ready for more of the same.Financial analysts, consultants and restaurant operators alike seem to agree that 2012 is shaping up to look a lot like its predecessor year.