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

Todd Graves rides chicken-finger fame to Hollywood

 By Lisa Jennings on Mar. 03, 2023

The Raising Cane's founder hosts another streaming series that starts March 4, this time spotlighting the "secret sauce" of against-the-odds success.

Operations

Meet a new catering powerhouse named Cracker Barrel

 By Peter Romeo on Mar. 03, 2023

The family-dining chain has set a goal of hitting the $100 million sales mark for big to-go orders this summer. As executives attest, so far, so very, very good.

Operations

Subway opens its second headquarters in Miami

By Jonathan Maze on Mar. 02, 2023

The fast-food sandwich chain opened its new offices in the city’s Waterford Business District. The office features a mock restaurant and an open layout. Here’s a look inside.

Operations

Potbelly puts pandemic in rearview mirror

By Lisa Jennings on Mar. 02, 2023

Central business district units and catering sales have almost returned to pre-Covid levels on "traffic-driven tailwinds."

Operations

Portillo's opens big in Texas

By Lisa Jennings on Mar. 02, 2023

Sales at the first Lone Star state location are averaging a "crazy" $48,000 per day since opening in January, fueling optimism about growth across the Sun Belt.

Operations

5 stunning predictions for the rest of 2023

By Peter Romeo on Mar. 02, 2023

The National Restaurant Association issued its combination industry snapshot and near-term outlook this week. Here are five findings that jumped out.

Operations

Farmesa marks a new era of innovation for Chipotle

By Lisa Jennings on Mar. 01, 2023

The "fresh eatery" launched this week in a food hall/ghost kitchen with no consumer-facing presence and little marketing, allowing the company to focus on the food. Will it take off?

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Noodles & Co. will give any restaurant worker a free bowl on March 2

By Lisa Jennings on Mar. 01, 2023

The move precedes an Employee Appreciation Day for the fast-casual noodle chain's own 8,000 workers scheduled for March 3.

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Think to-go-only restaurants are a new thing? You're off by 70 years

By Restaurant Business Staff on Feb. 28, 2023

Restaurant Rewind: The notion of forgoing dining areas to rely on delivery and takeout has been around since at least the Eisenhower administration. Here are two cases in point.

Operations

20 pieces of equipment changing the game in the kitchen

By Patricia Cobe on Feb. 27, 2023

The National Restaurant Association Show’s 2023 Kitchen Innovation Awards give kudos to cutting-edge equipment.

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