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This week’s restaurant nightmares: Bad reflexes

 By Peter Romeo on Sep. 28, 2016

Catastrophes can bring out the best in people. Unfortunately, they can also bring out the worst in business decisions. Here's the proof.

8 chains aiming at voters on Election Day

 By Jackson Lewis on Nov. 02, 2016

Operators are looking to cash in on the chatter surrounding this year’s presidential race.

This week’s 5 head-spinning moments: To-and-fro edition

By Peter Romeo on Nov. 11, 2016

Not the least of this week's dizzying moments was the quick recast of the new overtime-pay rules into a giant question mark.

Trump eyes Carl’s Jr.’s Puzder as labor secretary

By Peter Romeo on Nov. 18, 2016

The appointment would give the restaurant industry a zealous advocate at the highest level of policy-making.

Consumer Trends

8 biggest disruptors to the restaurant business

By Sara Rush Wirth, Peter Romeo and Kelly Killian on Dec. 15, 2016

A look at the forces poised to shake up the restaurant business for the next decade and beyond.

Operations

This week’s 5 head-spinning moments: Double turns

By Peter Romeo on Feb. 10, 2017

No sooner had one arresting development arisen than another quickly followed in its wake, making neck braces an acceptable fashion accessory.

Operations

This week’s 5 head-spinning moments: Orgasms & smaller breasts

By Peter Romeo on Feb. 17, 2017

Even we blushed while perusing some of the week's uncelebrated but noteworthy developments.

Operations

This week’s 4 head-spinning moments: Times a-changin’

By Peter Romeo on Mar. 10, 2017

Unusual became the usual this week for the restaurant business. Here are a few pieces of the evidence.

Supreme Court raises hopes for swipe-fee moderation

By Peter Romeo on Mar. 28, 2017

The nation's highest court refused to reinstate a deal that could have systemized a way for raising credit card processing fees.

Operations

This week’s 5 head-spinning moments: Whoa moments

By Peter Romeo on Aug. 04, 2017

Recent days brought signs of how bad things could get in the restaurant business, along with some advice from the ultimate chief executive about what to do about it.

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