design

Serving in style

By Restaurant Business Staff on Nov. 01, 2009

Along with your food and service, your serving ware makes a major statement about your operation. And who knows more about serving ware than the owners and chefs who use it day after day? We recently talked with a few restaurant pros to find out what factors are important to them when choosing their serving pieces.

Getting input: Building a board

By Restaurant Business Staff on Feb. 01, 2011

Want to streamline operations, grow your business or simply improve communication with the operators in your system? Then consider building a franchisee advisory board.

Food

Pollo Campero feels the need to Americanize

By Restaurant Business Staff on Oct. 04, 2011

Pollo Campero, the Guatemalan fried-chicken chain, is Americanizing its menu with the addition of such familiar choices as tacos, empanadas and panini.

Operations

What's new in dinnerware

By Restaurant Business Staff on Oct. 01, 2012

Today’s dinnerware allows restaurants to strut their personal style with pieces that are affordable and flexible enough for every type of operation.

Del Taco hits refresh

By Patricia Cobe on Jan. 13, 2014

Del Taco has always been known for delivering value in the Mexican QSR space. But as a perennial bridesmaid to Taco Bell, the brand wanted to better communicate what it sees as its points of differentiation: made-to-order freshness and top quality ingredients.