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Operations

How the Asian restaurant community is combatting the rise in hate and violence

Asian-American restaurant operators are taking a proactive stance against bigotry and the rise in violent crimes.

Operations

Restaurant groups draft a COVID safety primer for guests, staffs and proprietors

The recommendations are intended as standard measures for all parties to follow as dining rooms reopen.

Operations

Marriott tests replacing the breakfast buffet with vending machines

By Peter Romeo on Apr. 06, 2021

The lodging giant’s Fairfield Inns brand is providing hot breakfast sandwiches and an array of cold a.m. standards via kiosks, with snacks and beverages offered throughout the day.

Operations

Famous Dave's test-drives a slew of potential growth vehicles

By Peter Romeo on Apr. 06, 2021

The experiments come as the barbecue chain and sister concept Granite City are finding traction with dual branding, ghost kitchens and new service models.

Operations

How a virtual brand turned a Chicago brunch spot into a bagel concept

By Joe Guszkowski on Apr. 01, 2021

Through the pandemic, Baker Miller discovered an untapped demand for bagels in its area, and is now hoping to grow the concept.

Operations

How to reduce restaurant expenses

Sponsored content from our partner Restaurant Technologies on Mar. 30, 2021

Every restaurant has special ways of controlling costs, and applying them may help protect margins until those brighter days of increased capacity finally arrive.*

Operations

Convenient Solutions for Safe Condiment Dispensing

Sponsored content from our partner Server on Mar. 25, 2021

When it comes to condiments for foodservice, there are clear solutions that satisfy consumer needs and increase condiment serving efficiency for restaurant staff.

Operations

Adapting to economic realities with ghost kitchens and other innovation

Sponsored content from our partner McCain Foods on Mar. 18, 2021

As dining rooms reopen and life goes back to relative normalcy, restaurants will need to continue adapting their offerings and values to ensure consumers are satisfied and that their restaurants remain profitable.

Operations

4 reasons restauranteurs may not want a general contractor to build the front-serve counter

Sponsored content from our partner LTI, Inc. on Mar. 15, 2021

Here are four reasons operators might consider alternatives to a general contractor to build their front-serve counter—and what they can do instead.

Operations

5 ways Red Robin will be different in a post-pandemic world

By Peter Romeo on Mar. 04, 2021

The casual grill-and-bar chain revealed its plan for grabbing market share as on-premise dining returns.

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