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Operations

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

Red Robin tries a delivery-only spinoff

 By Peter Romeo on Nov. 13, 2017

Red Robin Express will have no storefront, just production capabilities for producing the food found in full-service units.

Operations

NLRB rethinks 'quickie' union elections

 By Peter Romeo on Dec. 13, 2017

Reconsideration of the controversial practice underscores the more moderate approach of the reconstituted board.

Operations

Googling your guests: Accommodating or creepy?

By Jonathan Deutsch, Ph.D. on Jan. 11, 2018

The web allows operators to learn more about their customers than ever. Advice Guy explains how to capitalize on that info without making diners uncomfortable.

Operations

Dunkin' Donuts airs details of its repositioning plan

By Peter Romeo on Feb. 08, 2018

A three-year Blueprint for Growth was released this morning to coincide with a gathering of Dunkin' Brands investors.

Operations

Drive-thrus are cornerstone of Jamba Juice’s growth plans

By Heather Lalley on Mar. 16, 2018

The chain, however, reports little success with its delivery experiments.

Operations

Report: U.S. could be home to 300 food halls by 2020

By Heather Lalley on Apr. 17, 2018

Food halls are expected to triple in the coming two years.

Operations

This week’s restaurant nightmares: Second screams

By Peter Romeo on Feb. 15, 2017

Nightmares may not go away for years, as some restaurants learned this week.

Operations

Extreme Makeover: Restaurant edition

By Heather Lalley on Apr. 03, 2017

Five reconcepting must-dos from operators who've revamped

Operations

Stepping out of franchisors’ shadows

By Alaina Lancaster on Jun. 13, 2017

Ways to convince employees that franchises are local businesses.

Operations

Coffee Machines: The Latest Perks

By Restaurant Business Staff on Feb. 07, 2008

The Starbucks revolution has permanently changed the face of coffee consumption. Coffee drinkers expect high-quality brews everywhere they go, and restaurants have taken this as a cue to improve their offerings.

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