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Operations

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

Chipotle appears to be testing a new concept

 By Lisa Jennings on Feb. 10, 2023

A new Kitchen United Mix location scheduled to open in Santa Monica, Calif., this month will include a concept called Farmesa that appears to have ties to Chipotle.

Operations

Chef Edward Lee on the sustainability of restaurants

 By Lisa Jennings on Feb. 10, 2023

As he prepares to open the new concept Nami in Louisville, Ky., the restaurateur discusses the LEE Initiative and efforts to build a better industry.

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

Restaurant Business launches the inaugural GM of the Year Award

By Restaurant Business Staff on Feb. 09, 2023

This is the restaurant industry’s opportunity to celebrate the general managers who play a key role in operations.

Operations

With costs and guest expectations rising, operators are forced to do more with less

By Patricia Cobe on Feb. 09, 2023

Smarter sourcing, menu and labor management, coupled with tech advancements, are working to improve front- and back-of-house efficiencies and the customer experience.

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

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

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

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.

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