AI has arrived in restaurants. But what is it, exactly?

Questions abound about this new-to-the-industry technology. Here’s a look at what we know about artificial intelligence, and what we don’t.


BurgerFi launches the Better Burger Lab as an innovation pipeline

The remodeled NYC location gives guests a chance to sample and provide feedback on new menu items before they roll out systemwide.

The move is the latest sign that relations are thawing and contract negotiations may soon begin.

From cricket and curling, to ping pong and pickleball, restaurant concepts that combine eating and drinking with fun and games are booming.

Customers returned to dining out and operators greeted them with a record number of limited-time offers. The result was a summer of love on restaurant menus.

20 diverse pieces of equipment earned KI awards from the National Restaurant Association Show, each reflecting one or more overriding trends.

The executive director of culinary innovation offers four lessons learned as top toque at the Asian quick-service chain.

The chef moved from pasta to frozen custard and burgers, but he sticks with the same R&D principles.

The chain’s CEO and a Restaurant Leader of the Year nominee counts on tech, positive risk-taking, collaboration and company culture to last another 100 years.

A small but growing number of operators are striving to make themselves a better place to work by offering a pathway to 100% ownership.

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