Italian Animal: Red Rabbit has less protein but just as much potential as its sister restaurant, Red Cow

It’s ironic that “Red” would be in the name of both of Luke Shimp’s restaurant offerings since Red Cow, and now Red Rabbit, aren’t in the red but smartly in the black. Shimp understands his customers and the ways to meet their dining needs, along with making money. His Red Cow restaurants have been a […]

A New Dynamic for Restaurant Profitability

A discussion of the financial aspects of the restaurant industry would not be complete without a look at market trends and new market segments. As the model of creating profitable restaurants continues to evolve, it begs this question: What is an appropriate operating model and what are reasonable returns? Restaurant segments are evolving because of […]