News

Operations

Don't even think about asking these restaurant operators to bend the rules

Restaurant Rewind: Some of the most successful chains in the restaurant business have forgone huge increases in business by refusing to make a particular change. Here’s a sampling of the brands that have held firm.

Food

Fusion is no longer a dirty word

State of the Plate: Restaurant menu trends columnist Nancy Kruse examines how foods and flavors are evolving in the kitchen. Chains are demolishing "culinary silos." The trend is driving more authenticity on menus.

The pizza chain is giving out $500,000 worth of grants to communities for snow plowing services this season.

Meet the new Lab37, a subsidiary of CloudKitchens-parent City Storage Systems, which is launching new automated bowl-building technology similar to that of Sweetgreen, Chipotle and others.

Working Lunch: Shifting political alliances are likely to turn a reduction in charges into an imperative at the state level.

The longtime industry veteran was most recently CEO of Long John Silver's, where he had the mission of rejuvenating the brand.

Owner Lynsi Snyder said the longtime executive was known for values-based leadership and a commitment to quality.

Executive Summary: A roundup of high-level job changes in the restaurant business includes a new executive for Thompson Central Park New York.

The Bottom Line: In a world of digital orders and drive-thrus, friendly service actually matters more than speed.

Former MGM Resorts exec Dominique Bertolone has been tapped to lead the next wave of growth for Brinker International's Italian casual-dining brand.

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