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Chart House

Operations

How to buy a good griddle

 By Restaurant Business Staff on Jan. 12, 2006

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.

Operations

What's hot in holding gear

 By Restaurant Business Staff on Mar. 01, 2008

Several equipment companies have revisited holding technology and design. Improvements and upgrades are turning out hot foods that are pretty close to fresh-cooked.

Judge turns back Buda referendum bid

By Restaurant Business Staff on Nov. 25, 2009

BUDA, TX (Nov. 23, 2009)—A state appeals court last week turned back Buda citizens who hopedto vote down a land use change, saying a city council decision...

A murky picture as seafood industry eyes oil slick

By Restaurant Business Staff on May 03, 2010

NEW ORLEANS (May 3, 2010)—As a giant oil slick lapped at southeastern Louisiana'secologically sensitive coast, chefs, restaurant owners and seafood dealers...

Have and Have-Not Consumers Cutting Back On Dining Out

By Restaurant Business Staff on Apr. 04, 2012

CHICAGO (April 4 , 2012)—The much hyped growing divide between the have and the have-not consumers is evidenced in the different ways each group use...

Panera buys into a second, higher-end concept

By Peter Romeo on Feb. 11, 2016

The acquisition of a majority stake gives it a foothold in the breakfast-and-lunch-only market.

2017 Top 500: Seafood

By Restaurant Business Staff on Jun. 08, 2017

The seafood menu category continues to slowly sink, having declined 0.8% in sales to $5.3 billion and 2.1% in unit counts to 1,377 in 2016 from the prior year.

Operations

Understanding broilers

By Restaurant Business Staff on Oct. 13, 2005

All broilers have a common objective: to sear meat with high heat and create a signature branding. The similarities end there. It’s no wonder there is some broiler category confusion.

Best Practices in Slotting – Just the Basics

By Restaurant Business Staff on Mar. 29, 2006

Understand your operation, look for efficiency opportunities, measure what is to be improved, assign responsibility – all basics to good...

Take Charge of Your Future

By Restaurant Business Staff on Jan. 16, 2009

By Bill Beattie As you know, some foodservice operator segments have been in a lot of pain the last few months. As a result, more than a few distributors...

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