Operations

A glimpse into the restaurant kitchen of the future

Kitchens are becoming smaller and more streamlined as restaurants increasingly look for ways to reduce costs and optimize their operations for on- and off-premises dining. Here’s a look at how restaurant footprints are changing to give operators a competitive advantage.

This post is sponsored by Campbell's Foodservice

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Technology

4 things we learned in a wild week for restaurant tech

Tech Check: If you blinked, you may have missed three funding rounds, two acquisitions, a “never-before-seen” new product and a bold executive poaching. Let’s get caught up.

Financing

High restaurant menu prices mean high customer expectations

The Bottom Line: Diners are paying high prices to eat out at all kinds of restaurants these days. And they’re picking winners and losers.

Financing

Podcast transcript: Puttshack CEO Joe Vrankin

A Deeper Dive: The chief executive of the minigolf-centric restaurant chain discusses how the chain focuses on higher-quality games and food.

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