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Technology

The end of the (wait) line

 By Joann Whitcher on Feb. 06, 2013

Looking to remove the pain factor from the seating process, casuals like Chickie’s and Pete’s are turning to restaurant seating apps, such as NoWait, NoshList or Table’s Ready, which are designed to optimize table turnover while releasing guests from tiresome wait lines.

Technology

Yield management: An alternative to the discount deal?

By Joann Whitcher on Jun. 05, 2013

While standard practice in other industries—hotels and airlines use it constantly—yield management models are still fairly new to the restaurant sector.

Operations

5 big themes for tomorrow’s kitchens

Mar. 10, 2015

Several overriding themes are influencing contemporary restaurant kitchen design and will continue to have an impact in the near future. Here’s what NAFEM and other industry insiders pinpoint as the top five.

Sysco to acquire SERCA, Canadian national broadliner, (USD$1.4-billion)

By Restaurant Business Staff on Dec. 05, 2001

Sysco Corp., Houston, has signed a definitive agreement to purchase for CAD$440 million cash (USD$278 million) substantially all of the assets of Toronto,...

Rosencrance Named GM of Sysco's Idaho Fold Out

By Restaurant Business Staff on Jan. 22, 2004

HOUSTON - Layton R. Rosencrance has been named general manager of the Sysco fold out that is under construction in Post Falls, Idaho, according to Thomas E...

Tyson Foods named Ben E. Keith

By Restaurant Business Staff on Nov. 17, 2005

Randy Smith, Tyson's senior vice president of distribution sales and marketing, and Regional Manager Brian Barton accepted the award from Mike Roach, Ben E...

Add space to your place

By Restaurant Business Staff on Apr. 12, 2006

When California passed its anti-smoking law, Cameron Palmer admits he “had to get creative really quickly.”

Operations

Time and temperature: Food safety gear

By Restaurant Business Staff on Sep. 12, 2006

While many factors go into a restaurant food safety program, avoiding time-temperature abuse along the supply chain is critical. A variety of equipment, labeling systems and temperature-measurement technology is available to ensure food safety.

Sledd Co. Signs with F.A.B.

By Restaurant Business Staff on Mar. 19, 2007

Founded in 1937, the Sledd Co., operates a full-line, state-of-the-art distribution center. Serving Middle Atlantic and Midwest regions as a distribution...

Breakfast: A Bite of the Morning Meal

By Restaurant Business Staff on Jan. 07, 2008

Concepts large and small are paying more attention to breakfast. There are even a few emerging chains—First Watch, Cereality and the Egg & I—dedicated...

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