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operations

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?

Emerging Brands

Lodge Bread Company takes on the challenge of scaling sourdough

By Lisa Jennings on Sep. 23, 2025

This Los Angeles bakery cafe got its start in a (probably illegal) carport kitchen. Now a seasoned investor is helping to bring naturally leavened bread to new neighborhoods.

Operations

From one truck to double-digit growth, Van Leeuwen Ice Cream never sways from its mission

By Patricia Cobe on Sep. 15, 2025

A hands-on approach, strict sourcing standards and a focus on flavor innovation have powered growth and fandom around the U.S.

Operations

How goat led Stephanie Izard to become one of today's G.O.A.T. chefs

By Patricia Cobe on Sep. 09, 2025

Chicago’s Girl & the Goat was instrumental in putting a unique protein on diners’ radar, but the restaurant and its offspring are still going strong due to Izard’s smart leadership and creativity.

Emerging Brands

At Din Tai Fung, the little things add up

By Joe Guszkowski on Sep. 05, 2025

The casual-dining soup dumpling chain generates the industry’s highest average unit volumes thanks in part to its painstaking attention to detail.

Financing

Restaurant profitability has taken a hit since the pandemic

By Jonathan Maze on Aug. 28, 2025

According to the National Restaurant Association, median profitability at all restaurants remains lower than it was before the pandemic, despite historic increases in menu prices.

Operations

It’s 6:03 PM on a Thursday night, and your favorite QSR is in the weeds.

Sponsored content from our partner Apex Order Pickup Solutions on Aug. 25, 2025

Guests want fast. But what they remember is if it worked when it mattered most.

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