Operations

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

This week’s 5 head-spinning moments: Double turns

By Peter Romeo on Feb. 10, 2017

No sooner had one arresting development arisen than another quickly followed in its wake, making neck braces an acceptable fashion accessory.

Operations

Top restaurant insults of the month

By Peter Romeo on May 24, 2017

The normally well-behaved restaurant industry sank deeply into snark in recent weeks, bashing one another in hopes of drawing favorable notice.

Operations

Plugging the talent drain

By Peter Romeo on Aug. 22, 2017

The warning flare was fired during our Restaurant Trends & Directions conference in Chicago, when many a QSR manager might have been wondering why they weren’t getting as many summer job candidates as they had in the past.

Operations

Offsite gear

By Restaurant Business Staff on Feb. 28, 2008

Whether it’s simply moving lunch to an outdoor location or offering a full off-premises banquet and catering service, there’s money to be made offsite. But preparing and holding food often requires specialized equipment.

Operations

Nutrition analysis tools are ready, even if labeling regs aren't

By Amanda Kooser on Jun. 05, 2012

None of Kona Grill's restaurants are located in a state that requires menu labeling, but that hasn't stopped the company from getting ready to comply with upcoming federal regulations. Those regulations haven't been finalized yet, but it could happen before the end of the year.

Operations

Waste patrol

By Patricia Cobe on Apr. 16, 2015

Napkins, cups and utensils are line iteems on the P&L, and when control is put into guests’ hands, losses escalate.

Operations

Do I need a health department variance?

By Jonathan Deutsch, Ph.D. on Sep. 21, 2017

The process is expensive and complex, but operators can risk sanctions without one, Advice Guys says.

Operations

This week’s restaurant nightmares: Bad company

By Peter Romeo on Nov. 08, 2017

Trying to please everyone is a flawed strategy. Winning the love of a particular group can be downright off-putting, as Papa John's and other restaurant operations are learning.

Operations