Kura's automation starts with conveyor belts and touches almost every part of the restaurant. | Photos by Joe Guszkowski
Restaurant Business Exclusive Content
Financing
The pizza business is changing. Just look at Papa Johns
The Bottom Line: The pizza chain is doing less of its own delivery and a lot more carryout. The data has massive implications for the business and its operators.
Financing
For McDonald's, an already strange year ends on a stranger note
The Bottom Line: The fast-food giant is again the recipient of unwitting publicity, this time over the capture of the alleged killer of United Healthcare’s CEO.
Emerging Brands
How Tony Gemignani is growing an agnostic pizza empire
In an increasingly polarized world, Tony's Pizza Napoletana in San Francisco is a place where the most rabid fans of New York, Roman, Detroit or any other style of pizza can dine together. It's an idea owner Tony Gemignani plans to grow with Slice House.