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Operations

This week’s 5 head-spinning moments: No-no’s and backtracks

 By Peter Romeo on Jun. 02, 2017

Wondering what peers are doing about fidget spinners, tipping and customer anxiety? Here are some of the more arresting approaches.

Food

Applebee’s adds new steak and potato LTOs

 By Restaurant Business Staff on Nov. 13, 2017

The chain’s Topped Steaks & Twisted Potatoes combo meals start at $12.99.

3 stealable ideas from popular Chicago operators

By Sara Rush Wirth on Oct. 07, 2016

Chef Stephanie Izard's latest restaurant and other nearby spots offer up some business ideas operators should check out.

Food

Making the modern menu

By Dina Berta on Feb. 14, 2017

Having too many cooks in the kitchen isn’t always a bad thing.

Food

3 snack trends curbing appetites

By Lizzy Freier on Jun. 05, 2017

Leading chains are taking innovative approaches to snacking; here are three menu trends gathered from new item rollouts.

Food

Winning ways to spotlight menu signatures

By Lizzy Freier on Sep. 25, 2017

Operators outline six tactics they use to sell trademark dishes.

Marketing

Quaker Steak & Lube tries a Tuesday traffic booster

By Restaurant Business Staff on Nov. 15, 2017

The casual chain has added a $10 Tuesdays deal.

Food

How operators are snagging snack traffic

By Patricia Cobe on Nov. 14, 2016

With dayparts blurring and real estate prices climbing, restaurants are finding new ways to maximize their space and staff with between-meal traffic.

Beverage

Perks with draft wine

By Thomas Henry Strenk on Feb. 14, 2017

As many consumers look to spend with brands that support a cause, some restaurateurs are switching to wine on tap as an eco-friendly way to appeal to guests today.

Food

How Schlotzsky’s found efficiencies with new mac and cheese

By Patricia Cobe on Jun. 13, 2017

Schlotzsky's kitchen swapped labor-intensive pastas for four variations of ever-popular mac and cheese, all sharing one signature sauce.

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