Continue to Site >>>

Operations

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

Wendy's makes a big climate action commitment

By Reyna Estrada on Feb. 09, 2023

The burger giant says it will reduce Scope 1, 2 and 3 greenhouse gas emissions by 47% by 2030.

Operations

Amenity restaurants are emerging as the future model for corporate dining

 By Patricia Cobe on Feb. 08, 2023

To attract hybrid workers and integrate with the surrounding community, Bon Appetit is developing full-service restaurants and socializing spaces for companies.

Operations

Chipotle to test a robotic makeline and new grills

By Lisa Jennings on Feb. 07, 2023

The fast-casual Mexican restaurant chain reported a disappointing fourth quarter but said its "back to basics" focus is paying off with positive transactions in January.

Operations

Restaurants rethink how long their business day should be

By Restaurant Business Staff on Feb. 07, 2023

Restaurant Rewind: Dayparts are being varied as much as menus these days. The trend started 45 years ago with a brand called Le Peep.

Operations

Madison Square Garden Entertainment explores sale of Tao Group Hospitality

By Lisa Jennings on Feb. 07, 2023

It's official. The time is right to sell the global dining-and-nightlife operator of Tao Asian Bistro, Hakkasan and Lavo Italian, among others, parent company says.

Operations

Senators demand an accounting of how ServSafe fees are used

By Peter Romeo on Feb. 06, 2023

Six have sent a letter to the National Restaurant Association asking for more details about how the group uses proceeds from the food-safety program to fund lobbying.

Operations

London-born Wagamama takes another swing at U.S. growth

By Lisa Jennings on Feb. 06, 2023

The pan-Asian concept opens a seventh unit this week in Tampa, with two more to come.

Operations

Focus Brands tops $3.9B in systemwide sales

By Lisa Jennings on Feb. 03, 2023

Fiscal 2022 was a good year for the multi-brand franchisor, which highlighted the "power of the portfolio" and plans to double down on co-branding.

Operations

How upcycling unleashes creativity, and profitability, in the kitchen

By Reyna Estrada on Feb. 02, 2023

More restaurants are finding new and innovative ways to cross-utilize ingredients in their kitchens. Operators say it promotes creativity while lowering food costs. And consumers are increasingly demanding it.

Operations

Pie Five drops large pizzas to return to individualized pies

By Lisa Jennings on Feb. 02, 2023

But the fast-casual chain also makes value move to appeal to families with buy-three-get-fourth-free offer.

  • Page 52