operations

Food

A smokin’ hot sandwich

A smoked brisket sandwich struts its authenticity, thanks to new smokers installed at all Hard Rock Cafes.

Food

Gluten-free pasta perfected

By trial and error, Sotto restaurant in Cincinnati perfects a made-from-scratch, gluten-free pasta dough.

In follow-up surveys, 100 percent of Chili’s employees say they read the new handbook, and the feedback was positive.

Get a snapshot of today's franchising market before jumping on board.

Pollo Tropical's new prototype reinforces its Caribbean menu.

A San Diego seafood concept fully embraces the nautical theme in every aspect of design.

The RB staff tested and rated front- and back-of-the-house footwear. The results are revealed here.

When Dallas diners were slow to embrace the modern spin on Southeast Asian food at Malai Kitchen, the owners decided to school them.

What will be the next big buzzword on restaurant menus? According to trend-spotting Chicago research firm Food Genius, it just might be “protein.”

Restaurants, caterers and outdoor food stall operators all must now identify housemade meals with a special logo. The goal is to preserve the nation's culinary reputation, but critics argue the new rules are confusing.

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