Independent Restaurants

The week’s 5 head-spinning moments: Bombshell revelations edition

By Peter Romeo on May 30, 2014

Cracker Barrel plans a fast-casual entry, chains stress there’s actual cooking in their kitchens, fast-food breads rise into more exotic territory, employers detail their pay ladders and Chipotle reveals its throughput and why franchising is unfair to talent.

Operations

Cooling trend

By Maura Keller on Aug. 22, 2014

New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.

Operations

By way of induction

By Jody Shee on Sep. 30, 2014

Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.

Chocolate hazelnut spreads: Nothing to bust here

By Justin Massa on Nov. 03, 2014

Given the staggering increase in year-over-year sales, one might expect there to be a corresponding uptick of mentions of chocolate hazelnut spread on menus, but in fact the number of menus that mention chocolate hazelnut spread has remained right around 2 percent of all menus for the past year and a half.

Quiz: How’s your Obamacare IQ?

Dec. 02, 2014

See if you know what you need to at this point about the rules, regulations and obligations of the Affordable Care Act.

Food

RB staff’s favorite dishes of the year

By Restaurant Business Staff on Dec. 18, 2014

Here are the dishes that were chosen by RB’s in-house foodservice professionals as the best they’ve eaten all year.

This week’s 5 head-spinning revelations: How Danny Meyer makes Shake Shack hum

By Peter Romeo on Jan. 23, 2015

A privately owned chain with $5.4 million in profits is about to sell 45 percent of itself to the public for at least $80 million, and that chain sadly isn’t yours. Unless your name is Danny Meyer.

This week’s 5 head-spinning moments: Never a doh! moment

By Peter Romeo on Feb. 13, 2015

Operators brainstormed ways to address hyperlocal demand, block an end run on raising labor costs, and foster more licensing business.

Do gloves guarantee safe food?

By Jonathan Deutsch, Ph.D. on Mar. 12, 2015

A pair of single-use foodservice gloves is a tool that can help ensure safe food. Like any tool, it is only effective when properly used. So do gloves make a difference? Advice Guy investigates.

5 emerging trends from the 'best of' lists

By Patricia Cobe on Apr. 08, 2015

In the past couple of weeks, the James Beard Foundation, OpenTable, Food & Wine magazine and Elite Traveler magazine all released best-chef or best-restaurant picks—some chosen by the dining public, others by the professional community. Here are five trends that stand out.

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