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Operations

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

How restaurateurs came to speak the way they do

 By Peter Romeo on Nov. 28, 2023

Restaurant Rewind: Like any industry, the business has its own jargon. In this week's episode, we look at the origin of terms that are likely to be heard in kitchens today.

Operations

This season's holiday bookings are looking merry and bright

 By Lisa Jennings on Nov. 28, 2023

Independent operators are hoping to capitalize on a return of both work and social gatherings, now that Covid is well behind them.

Operations

Founder of Slater's 50/50 grows 'plug-and-play' portfolio

By Lisa Jennings on Nov. 22, 2023

Being opportunistic with real estate requires flexibility with finding the right concept, contends Scott Slater. Is the ability to swap out brands a solution?

Operations

Labor groups nominate 3 to the Starbucks board

By Jonathan Maze on Nov. 22, 2023

The Strategic Organizing Center, a coalition of labor groups, is targeting the coffee giant’s board, arguing that the company’s fight against unions hurts the brand.

Operations

How a kick in the assets could help casual dining

By Joe Guszkowski on Nov. 21, 2023

Chains in search of new revenue streams might want to rethink how they’re using excess space in their restaurants.

Operations

What do restaurant operators have to be thankful for? Plenty

By Restaurant Business Staff on Nov. 21, 2023

RB editors look at trends and topics that the industry should be thankful for, from casual dining’s survival to brunch.

Operations

How do I keep hot mac and cheese from turning to mush?

By Jonathan Deutsch, Ph.D. on Nov. 20, 2023

Advice Guy: Restaurant expert Jonathan Deutsch dishes on the all-important question of how to hold hot mac and cheese so it doesn't turn to goop.

Operations

A no-frills steak concept takes simplicity to the extreme

By Joe Guszkowski on Nov. 17, 2023

Five-unit Medium Rare serves one item for one price. “It’s boring,” admits co-founder Mark Bucher, but it works.

Operations

Tijuana Flats founder launches what he hopes will be the Raising Cane's of Tex-Mex

By Lisa Jennings on Nov. 17, 2023

Brian Wheeler and son Jake Wheeler debuted the fast-casual Big Taco, with a simplified menu and an emphasis on service.

Operations

Taco Bell tests idea of winning breakfast with tots

By Lisa Jennings on Nov. 16, 2023

Breakfast Tater Tots topped with scrambled eggs and bacon or sausage debut at units in Chicago as LTO.

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