design

A look inside Tim Hortons new prototype

By Jonathan Maze on Mar. 28, 2018

The chain and its franchisees are spending hundreds of millions to remodel restaurants in Canada.

Spell it like it is

By Bill Main on Jul. 12, 2000

Is your host or hostess making a good first impression? By pronouncing the names of guests correctly, this impression can be improved. Try this idea.

Owner on the premises

By Restaurant Business Staff on Nov. 01, 2003

An owner doesn't always have to be in a restaurant—but it helps.

The way you look

By Restaurant Business Staff on Sep. 15, 2005

You’ve always figured that interior design has an impact on guest satisfaction—but now there’s proof.

Sysco Names New Real Estate, Construction Exec

By Restaurant Business Staff on Jun. 27, 2006

Downs, who currently serves as senior director of engineering services, will assume his new position effective July 2, the beginning of Sysco's fiscal year...

Manufacturer Spotlight May 2007

By Restaurant Business Staff on May 15, 2007

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Building a Case For Training

By Restaurant Business Staff on Apr. 07, 2008

Training is an investment in your biggest asset, your employees. These people have a direct impact on increasing sales, reducing waste, avoiding accidents and enhancing customer satisfaction. Ultimately, they have a key role in improving the quality of products and services.

Catering's new reality

By Restaurant Business Staff on Sep. 03, 2009

Whether on-premise or off, catering can be a lucrative extension of your brand. But just as with the in-restaurant dining arena, the economic downturn has changed the rules of the game.

U.S. Foodservice-Albuquerque Breaks Ground on New Distribution Center

By Restaurant Business Staff on Jan. 06, 2011

ALBUQUERQUE, N.M. (January 5, 2011 - BusinessWire)—U.S. Foodservice-Albuquerque broke ground on a $24-million distribution center. The 135,000-square-foot...

Operations

The broiling point

By Tom O'Brien on Sep. 14, 2011

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

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