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operations

Operations

Proposed swipe-fee settlement does little to resolve pain felt by restaurant industry merchants

 By Lisa Jennings and Mark Hamstra on Nov. 11, 2025

Credit card giants Visa and Mastercard this week proposed a $38 billion deal to end the 20-year litigation over interchange fees. But restaurant industry advocates say it doesn't go far enough.

Operations

The cooking equipment that manages a behemoth

 Sponsored content from our partner RATIONAL on Nov. 07, 2025

While the golf and entertainment experience at the sprawling Atomic Gulf Las Vegas is important, as anyone who has ever spent time on the Strip can tell you, so is the food.

Operations

The oven that trains cooks, produces 1500 meals a day, and roasts a whole pig, too

Sponsored content from our partner RATIONAL on Nov. 04, 2025

Two years ago, Executive Chef Felix Tai at the Polynesian Cultural Center decided he needed additional help in the kitchen. He also wanted to make things easier for the new cooks while maintaining the same level of quality.

Financing

Big Boy Restaurants to close Cincinnati stores amid turf war with rival Frisch's

By Joe Guszkowski on Oct. 22, 2025

The restaurant operator will shutter all six of its Dolly’s Burgers locations after just five months due to a restraining order from Frisch's Big Boy, which has exclusive rights to that market.

Financing

The franchise business is difficult, and other takeaways from the CREATE Conference

By Jonathan Maze on Oct. 17, 2025

The three-day event in Nashville featured plenty of strategies, advice and warnings for emerging restaurant chains. Younger consumers are going to casual dining. Jollibee is thriving in the U.S.

Financing

It’s OK to slow down during tough times, and other wisdom from the CREATE Conference

By Jonathan Maze on Oct. 16, 2025

The Bottom Line: Executives at the event dished out some fascinating advice on operating restaurants, such as how to deal with the tough industry, why operations are important and why breakfast isn’t for everybody.

Operations

Down the road from Chili's, another Texas-sized comeback is unfolding

By Joe Guszkowski on Oct. 10, 2025

The 48-unit Cotton Patch Cafe was spiraling. Then a new CEO arrived to revitalize the casual-dining brand, using a similar playbook as its neighbor in Dallas. "We're in some ways a mini, comfort food-flavored Chili's," Brandon Coleman said.

Operations

A small but mighty oven is transforming restaurant kitchens

By Joe Guszkowski on Oct. 09, 2025

The TurboChef is enjoying a fresh wave of adoption at restaurant chains, from upstarts like Cava to stalwarts like Chili’s. The oven's speed and flexibility is in demand as operators look to streamline the back-of-house.

Operations

How a Las Vegas chef learned to stop worrying and let the RATIONAL iCombi Pro and iVario Pro do the cooking

Sponsored content from our partner RATIONAL on Oct. 07, 2025

When Robert Lomeli, the executive chef at Atomic Golf on the Las Vegas Strip, saw the plans for his new kitchen for the first time, he was skeptical.

Leadership

Portillo's Restaurant of the Future just didn't come soon enough

By Lisa Jennings on Sep. 24, 2025

The fast-casual chain's CEO stepped down this week amid disappointing results. Would things be different if Portillo's had brought buildout costs down faster?

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