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Operations

Can AI solve the challenge of mass producing a truly artisanal sourdough?

 By Lisa Jennings on Mar. 19, 2024

The Croatian food engineers at Boogie Lab are bringing an AI-trained "smart fermenter" to the U.S. in partnership with Delmonico's steakhouse co-owner Dennis Turcinovic. Together they will launch the Boogie Bread bakery brand in North America.

Technology

For restaurant tech, 'unified commerce' is the new 'omnichannel'

 By Joe Guszkowski on Mar. 18, 2024

Tech Check: More restaurants are looking to align their tech stacks from front to back, taking cues from a revolution already underway in retail.

Financing

They left their jobs at Boston Market. Then the real problems started

By Jonathan Maze on Mar. 15, 2024

Longtime former employees exited the company as stores closed or paychecks stopped showing. But they’ve since been hit with surprise medical bills, and they’ve found themselves unable to file taxes or collect unemployment benefits.

Financing

Inside the turnaround at Corner Bakery

By Jonathan Maze on Mar. 15, 2024

The fast-casual brand was in freefall before it filed for bankruptcy last year. But improved operations and marketing, and a lot of hard work, have helped the chain turn the corner.

Financing

Winners and losers from the most recent round of earnings

By Jonathan Maze on Mar. 15, 2024

The Bottom Line: Wingstop, Burger King franchisees and robots were the big winners. But maybe count out dynamic pricing for a while.

Marketing

The Keith Lee Effect extends way beyond one TikTok restaurant critic

By Lisa Jennings on Mar. 13, 2024

Once the domain of newspapers and magazines, restaurant criticism has spread to social media, where both reviewers and reviewees have the potential to become viral superstars.

Food

Inside Kernel, where culinary and tech meet in a new fast-casual model

By Patricia Cobe on Mar. 13, 2024

Chipotle founder Steve Ells’ plant-powered concept pairs a chef-driven commissary kitchen with automated onsite prep and a unique brand of hospitality.

Workforce

Don't hit snooze on this industry alarm

By Peter Romeo on Mar. 12, 2024

Reality Check: Conditions are aligning within the restaurant business for a leap in union activity. Yet apathy prevails.

Financing

How can brands win back lower-income consumers?

By Jonathan Maze on Mar. 11, 2024

The Bottom Line: People making $50,000 or less have cut back on dining as prices have soared. But that group remains an important source of industry traffic.

Workforce

Is there a union double agent on your payroll?

By Peter Romeo on Mar. 08, 2024

Labor advisors say more restaurant operations are being infiltrated by “salters” like the one who sparked the organization of Starbucks. Here’s what those targeted employers may be up against.

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