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Operations

New restaurant equipment and back-of-the-house technology

Operations Articles

Chains are pulling it together for takeout.

The once secretive burger giant is now freely talking about its turnaround strategy—including what's working and what will take more time.

In an issue packed with big ideas, it’s only fitting we pause and salute the real stinkers—the notions that were somehow greenlighted instead of prompting hushed comments about the originator seeming so normal otherwise.

A test by 1,400 mystery shoppers shows some definite differences in wait times and the management of expectations.

The pain foisted on restaurants this week wasn't always deserved—just ask Chipotle. But that's what made those predicaments so nightmarish.

What kind of response should restaurant execs have to a data breach, and how has that changed?

The new design includes a beverage fountain offering pure cane soda and a stand-alone bakery area.

Red Robin Express will have no storefront, just production capabilities for producing the food found in full-service units.

A growing chain shares its tactics.

As the weather turns colder, chains are tapping into diners’ desire for piping-hot comfort foods, while still keeping an eye on health.