facebook pixal
Continue to Site >>>

operations

Marketing

How earlier events gave Bob Evans a running start in confronting the pandemic

The brand was recast after its sale in mid-2017. Those changes proved fortunate when dining rooms were closed and off-premise was the only sales channel left.

Operations

First Watch adjusts for life after COVID

The daytime dining chain is tweaking its operations with the additions of bars and takeout areas while forgoing the dash into farther-afield ventures such as ghost concepts and virtual brands.

Operations

It’s been one heck of a year to be a first-time restaurant owner

By Patricia Cobe on Jun. 18, 2021

Smokecraft Modern Barbecue opened last July, and it’s been a nonstop roller-coaster ride for owner Andrew Darneille ever since.

Operations

Plastic straw restrictions re-emerge in NYC

By Peter Romeo on Jun. 15, 2021

A new law set to take effect Nov. 1 will limit when customers can use a non-biodegradable version and requires restaurants to steer them to more environmentally friendly options.

Workforce

It’s tougher than ever to find summer help

By Patricia Cobe on Jun. 09, 2021

Restaurants that rely on seasonal workers are scrambling to fill jobs. In the meantime, they’re trying different tactics to make up for the labor gap.

Food

Top takeaways from Piada’s top chef

By Patricia Cobe on Jun. 08, 2021

Lessons learned throughout his culinary journey differentiate Matt Harding’s management style and menu mindset.

Operations

After sharing restaurants’ pain, distributors strive for a smoother alliance

By Peter Romeo on Jun. 03, 2021

They describe the pandemic as a unifying force that triggered changes in how they’ll operate going forward.

Operations

Bringing post-pandemic business back

Sponsored content from our partner OpenTable on Jun. 01, 2021

Here are ways restaurants can welcome back dine-in guests and provide memorable experiences while still ensuring safety.

Operations

Best practices to attract on-premise diners as restrictions lift

Sponsored content from our partner OpenTable on Jun. 01, 2021

Now, as pandemic-related changes to the market are fading out, operators will again need to reassess and revamp their operations—and on-premise service is at the forefront.

Operations

Modern Market looks to expand to more college campuses

By Patricia Cobe on May 25, 2021

The fast casual’s success at Notre Dame paves the way to more nontraditional locations in colleges and health care.

  • Page 1