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Operations

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

Frisch's vies to keep nostalgia from becoming quicksand

 By Peter Romeo on Apr. 15, 2024

You're not going to find boba tea or the latest tech there, says CEO James Walker. But you're not going to be bored with the same old same ole, either, he says.

Operations

Casual-dining restaurants have a value problem

 By Joe Guszkowski on Apr. 15, 2024

Consumers say they’re getting less bang for their buck at sit-down places. Operators are working to change that while still protecting their margins.

Operations

Is my restaurant liable for issues with donated food?

By Jonathan Deutsch, Ph.D. on Apr. 12, 2024

Advice Guy: RB’s operations expert offers good news when it comes to reducing food waste.

Operations

Former RBI exec named CEO of Brooklyn Dumpling Shop

By Lisa Jennings on Apr. 10, 2024

Jeff Galletly, who previously was a VP with Tim Hortons USA, takes on the rapidly growing digital brand as it wraps a fundraising round with "Shark Tank"-affiliated investors and prepares to go public in Canada.

Operations

MOD Pizza shuttered 26 restaurants during the first quarter

By Lisa Jennings on Apr. 09, 2024

Five units were in California but the fast-food wage there was not to blame, the fast casual said. The closed restaurants in 10 states and the District of Columbia were "underperformers."

Operations

Why restaurants should take advantage of a portable benefits program

By Restaurant Business Staff on Apr. 08, 2024

Working Lunch: The podcast from Align Public Strategies features a discussion of a portable benefits pilot program as well as the media uproar over California’s $20 fast food wage.

Operations

Here’s how to keep diners from pilfering your hot sauce

By Jonathan Deutsch, Ph.D. on Apr. 05, 2024

Advice Guy: Beyoncé may have hot sauce in her bag, but RB’s operations expert shares how to prevent your restaurant guests from doing the same.

Operations

Jose Andres’ World Central Kitchen pauses Gaza operations following killings of 7 aid workers

By Heather Lalley on Apr. 02, 2024

The humanitarian organization, founded by the chef and restaurateur in 2010, said it would soon make decisions about its future relief efforts in the region.

Operations

Want to speed service? Start with your menu

By Peter Romeo on Apr. 02, 2024

New research shows that guests spend an average of nine minutes plowing through a menu because the array is typically so extensive. But they also want comprehensive descriptions of dishes and prefer a conventional bill of fare over QR menus.

Operations

Canlis attempts bold experiment: Summer weekends off for all

By Lisa Jennings on Apr. 01, 2024

Staff members at the high-end restaurant will finally be able to experience the civilian joys of a Saturday and Sunday off, doing things that non-restaurant people do.

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