The modern service challenge

How restaurants are delivering high-touch service in a high-tech, self-serve world.

Houston Group Honors Sysco for Hurricane Relief Efforts

The award was presented to Al Gaylor, Sysco's vice president of industry relations and diversity, at a gala program at The Hilton Americas, where the...

Certain chefs are setting up supper clubs of sorts, serving elaborate meals to a select group who appreciates community and fine cuisine. Word-of-mouth advertising and the mode of entry—the “club’s” email list—add to the exclusivity.

PHOENIX (November 16, 2010 - PRNewswire)—Phoenix-based technology firm Mobile Bytes, LLC ( today announced it has partnered with...

In its just-released 2012 Restaurant Industry Forecast, the National Restaurant Association reports that there is an increasing consumer interest in high tech interaction in restaurants. The NRA's statistics show that consumers up to the age of 55 support new restaurant technologies. But the majority of the restaurant industry does not seem to be keeping pace.

Dunkin’ Donuts and Baskin-Robbins have joined a consortium of retail businesses that’s developing a standard way for consumers to pay for purchases with smart phones.

The burgeoning world of mobile has been on a slow collision course with the restaurant industry. But it may be time to speed things up.

the Restaurant Business team tested more than 100 apps from regional, emerging and national chains, to see what’s out there, what’s working and what’s not.

A newcomer to the New York City dining scene foregoes seats, tables, even a walk-up window. Indeed, it doesn’t exist as a restaurant at all, just as a delivery app connected to a kitchen.

Asian, Latin and Mediterranean have been the big three global influencers on American menus, but now chefs and operators are digging deeper.

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