If you want to grow sales in your restaurant, you have to make sure your menu, operations, and costs are all structured for success. Here’s how to do that.

Being average sucks. If you want to stand out from the crowd and drive traffic to your restaurant, you’re going to need to market hard and market smart.


A poor approach to staffing can hurt the growth and financial stability of your business. Here are some helpful tips for bringing the right talent aboard.


NGKF’s New York Director explains why retailers are trending toward smaller spaces, and what businesses have to consider when leasing new retail space.


A restaurant, like a person, has a personality. Whether it’s regal and reserved or hip and edgy, restaurant design makes a statement about what to expect.


Being able to target potential customers when they are near your restaurant has huge potential benefits. Here’s how you can harness the power of location.


What customers say about you online can make or break your restaurant. Use these tips to maximize your positive reviews and squash the negative ones.


Whether its full-service or fast food, many of the challenges of running a restaurant are the same. Don’t let these three issues take you by surprise.


Too much space can give your restaurant an "empty" feeling and hurt your chances of success. Do this simple math to see how much space is right for you.

When you opened your restaurant you had big dreams and a plan. Then, something changed and your plan went astray. It happens. Here's how to recover.