operations

Tech at the table?

By Kelly Killian on Apr. 07, 2014

Restaurants’ policies try to keep up with the times.

Yum fires up new Chick-fil-A-like concept

By Peter Romeo on Apr. 07, 2014

The parent company of KFC has opened what it says is a one-off chicken concept that could have international applications. Others contend the resemblance to Chick-fil-A is striking.

A new minimum-wage model

By Peter Romeo on Apr. 08, 2014

For restaurateurs in Minnesota and Maryland, the minimum wage will depend on your sales level.

How to get travelers in the door

By Lesley Porcelli on Apr. 11, 2014

Tourism dollars are crucial for restaurants. Here's how to get travelers to walk through your door.

The week’s 5 head-spinning moments: Fear and loathing edition

By Peter Romeo on Apr. 11, 2014

Nothing grabs attention like the fear of being poisoned at restaurants that are worshipped for their quality. Unless you’re talking about a vegan restaurant with ties to a cannibal.

Leadership

The team player: Barbara Lynch

By Joan M. Lang on Apr. 14, 2014

Barbara Lynch, chef and owner of Barbara Lynch Gruppo, credits a strong team for her success, but a bit of South Boston moxie doesn’t hurt.

Four tips for growing your business

By Amanda Baltazar on Apr. 14, 2014

A business author’s tips for thinking differently.

How not to be like the next guy

By Amanda Baltazar on Apr. 21, 2014

How do you stand out? Operators are pondering this question these days, because nobody wants to be a me-too restaurant. We asked some executives how they differentiate themselves, and this is what they told us.

Dickey’s Barbecue Pit puts the "E-" in team

By Peter Romeo on Apr. 23, 2014

Keeping a franchise system focused on the same priorities can be a challenge, especially when the chain is expanding at a dizzying clip, says Dickey’s Barbecue Pit President and CEO Roland Dickey Jr.

Workforce

The importance of mobilizing workers