New restaurant equipment and back-of-the-house technology

What operators need to know about tamper-evident labels

With the surge in popularity of third-party delivery, tamper-evident labels have taken on a more prominent role in the restaurant industry. Here are some key things to know about these labels.


Re-thinking the delivery model

Shake Shack might’ve just played disruptor for everyone. And that’s not the only change remaking the fast-growth sector.

An organization of security and loss-prevention experts offers recommendations for how to better protect customers, employees and the business.

How does a restaurant operator connect the dots between customers’ needs and wants in a way that doesn’t break the bottom line?

The commissions paid by liquor-licensed restaurants would not be permitted to exceed 10%.

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The legacy brand had been closing units, but it’s now looking to grow, while also giving fast casual another shot.

Every time another outbreak makes headlines, that should reinforce the importance of adopting an effective cleaning and sanitizing protocol. Experts offered tips on some strategies for preventing outbreaks.

Restaurants generate a lot of waste—up to 22% of what’s found in landfills, according to some estimates. Food waste, paper waste, plastic straws, bottles, cans and to-go ware add up to mountains of discarded material that too often end up in landfills.

It might seem that the keys to running a successful restaurant are food quality and service. And while these are of course central to any restaurant, if they are a sole focus, they may not guarantee success.

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