Del Frisco’s Restaurant Group set to acquire Barteca for $325 Million in Cash

Del Frisco’s Restaurant Group set to acquire Barteca for $325 Million in Cash

Del Frisco’s Restaurant Group, the Irving, Texas-based company known for its upscale steakhouses, announced it will be acquiring the Barteca Restaurant Group for $325million.

Announced Monday, the deal is expected to be complete by the end of the second quarter.

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There are 2 Ways to Compete in the Restaurant Industry

There are 2 Ways to Compete in the Restaurant Industry

You finally open up that restaurant of your dreams. You’ve been working in other industries and finally decided to take that leap into restaurant ownership. Or maybe this is your next concept and you’ve seen the success of similar cuisines in your industry. Or maybe you’re a chef who is finally excited to be opening up his or her first restaurant.

You think to yourself, “I can do way better than this person. I could blow them out of the water and they wouldn’t be able to compete with me!”

This mindset is a dangerous one to fall into because there are only two ways to truly compete against another similar concept. Do you know what they are?

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The Pareto Principle for Restauranteurs (Or, How to Have an 80/20 Restaurant)

The Pareto Principle for Restauranteurs (Or, How to Have an 80/20 Restaurant)

By Donald Burns, Foodable Industry Expert

Every once in a while you stumble upon a theory or principle that actually could have a big impact on your business. The Pareto Principle, or the 80/20 Rule, is one of those little gold nuggets that, if applied, could help your restaurant maximize its potential.

It all started in 1906 when Italian economist Vilfredo Pareto discovered that 80% of the land in Italy was owned by 20% of the population. This got him to thinking and the more he explored, the more he found that the principle could be applied to a great variety of situations.

If restaurant owners and operators would embrace this principle and apply it, they would see the performance of their restaurant soar. Most restaurants unfortunately have the ratio backwards. Instead, they focus on tasks that have very little impact on the bottom line. They chase pennies and overlook dollars.

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What Made The Halal Guys Different (and How You Can Be, Too)

What Made The Halal Guys Different (and How You Can Be, Too)

By Renee Mitson, Foodable Contributor

If you’re a native New Yorker, or have even lived in NYC for a short time, it’s likely you’ve felt the craving for The Halal Guys and their legendary white sauce. If you haven’t, you can’t go wrong with rice platters full of fresh shawarma, crispy falafel, and shredded veggies. The late-night food cart is open when everyone else is snoozing, can be sniffed from down the block, and provides quick and friendly service. What’s not to like? 

But even with the right food at a great price (it would be hard to spend $10), some have wondered what makes The Halal Guys such a breakout success. With the announcement of their impending franchise (which means more chicken and gyro deliciousness for non-New Yorkers), it begs the question: “How did they do it?”

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6 Things You Need to Stop Doing in Your Restaurant

6 Things You Need to Stop Doing in Your Restaurant

By Donald Burns, Foodable Industry Expert

The restaurant industry can, at times, be like a boat in the middle of the ocean. You're in clear, calm waters with blue skies, and then 30 minutes later the ocean turns and your boat is being tossed about by 30-foot waves and gale force winds. In the restaurant industry, some people call that the dinner rush. While there are a multitude of minute details that contribute to a successful restaurant, there are things a lot of restaurant owners need to stop doing as well. Let’s look at six of them.

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