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Operations

New restaurant equipment and back-of-the-house technology
Operations

10 years after bankruptcy filing, Bennigan’s plots 2nd act

 By Heather Lalley on Jan. 24, 2018

The nostalgic brand reports growth with its modern prototype.

Operations

Quiz: Can You Ace This Kitchen Safety Test?

 Sponsored content from our partner Restaurant Technologies on Feb. 26, 2018

Take this quiz to see if your restaurant is playing it safe.

Operations

Sonic hits on a program to boost margins

By Peter Romeo on Mar. 30, 2018

The initiative teaches franchisees how to use their POS and back-office systems as more effective cost-cutting tools.

Operations

Starbucks: Outrage over in-store arrests has not hurt sales

By Heather Lalley on Apr. 27, 2018

The chain’s CEO says he is committed to preventing further racial-bias incidents with changes to processes, training and culture.

Operations

This week's restaurant nightmares: 'What's so funny?'

By Peter Romeo on Jan. 18, 2017

The humor and goodwill intended by some restaurants this week was taken far differently by the public, once again underscoring the need for caution in the age of social media.

Operations

Taco Bell maximizes small space with shipping-container design

By Heather Lalley on Mar. 16, 2017

Corrugated-metal, pre-fab unit being tested in L.A.

Operations

5 hurting chains that might need an ambulance

By Peter Romeo on May 15, 2017

An ebbing tide lowers all boats, as most restaurant operations can attest at the moment. Then there are the situations more akin to a shipwreck. Here are some high-profile chains that are still struggling mightily to right themselves.

Operations

Throwing it all away

By Restaurant Business Staff on Mar. 11, 2007

Paper and plastic ware can be a very important part of your operation, in terms of both price point and customer convenience. Here are some tips to help in your buying.

Operations

All steamed up

By Restaurant Business Staff on Nov. 01, 2011

Say the word “steamer” front-of-house, and you’re referring to a soft-shell clam. Say “steamer” back-of-house, and you’re talking about one of the most-used pieces of cooking equipment.

Operations

By way of induction

By Jody Shee on Sep. 30, 2014

Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.

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