Operations

Tips and insights for improving the way a restaurant functions

food waste pile

Right now, operators believe that food costs are up. “But if you work through the actual PPI numbers, they are flat over the last five years,” says Joe Pawlak, managing principal for Technomic. However, perception is reality. And more than two in five operators have...

Advice Guy
Question: 
A lot of my guests ask for well-done steak. What cuts can I serve that hold up to thorough cooking on the grill? 
Answer: 

For a cook, each order for a well-done steak can be a sad experience.  You watch it sizzling on the grill, moving along the continuum from the point where it’s juiciest...

Technology

This year, the National Restaurant Association is pushing for more transparency in music licensing so operators can create playlists without fear of having to pay up to $150,000 for a music-use...

Leaders

CEO of Red Robin Gourmet Burgers and Beer Her charge: 550 full-service, casual burger restaurants, 85% of which are company-operated, and 17% of which are located in malls Prior posts CMO, EVP, Chief...

Sales and Finance

Right now, operators believe that food costs are up. “But if you work through the actual PPI numbers, they are flat over the last five years,” says Joe Pawlak, managing principal for Technomic...

Equipment

A restaurant chain’s test kitchen has often been as much a status symbol as a well-equipped research lab. Far from the crowds, it’s a place to show off for focus groups and visitors to the corporate...

Franchising

As premium real estate comes up for grabs, limited-service operators across the country are taking creative (and sometimes risky) steps to nab locations. Take Reza Medali, a Southern California...

Legislation & Regulation

Now that both major political parties have drafted their platforms, restaurant operators have a clear delineation of what the Democratic and Republican parties intend to do if their candidate is...

Human Resources

Operators view labor costs as the biggest threat to profitability. In a December Foodservice Planning Program survey, Technomic found that 50% of operators named increased labor costs as having had...