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Operations

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

Are restaurants allowed to accept food stamps?

By Jonathan Deutsch, Ph.D. on Mar. 24, 2023

Advice Guy: Yes, operators in some states are able to take payments from Electronic Benefit Transfer cards.

Operations

Burger King makes progress on its electric vehicle commitment

By Reyna Estrada on Mar. 23, 2023

The burger chain has transitioned nearly one-third of its field team fleet to electric vehicles.

Operations

Chipotle venture fund makes two more early-stage investments to help save the planet

By Lisa Jennings on Mar. 22, 2023

The chain's Cultivate Next fund has invested in Local Line, a local-food sourcing platform, and Zero Acre Farms, which makes an environmentally friendly alternative to vegetable oils.

Operations

Panera Bread wants to read palms for loyalty and payment

By Lisa Jennings on Mar. 22, 2023

The bakery-cafe chain will be the first restaurant concept to test use of Amazon One contactless palm readers, designed to speed the in-store experience for MyPanera members.

Operations

Blaze Pizza ousts its co-founder and culinary chief

By Lisa Jennings on Mar. 22, 2023

Brad Kent, who developed and evolved the fast-casual chain's menu over nearly 12 years, said it was a surprise. Company officials told him they wanted to move in a different direction.

Operations

Apparent cyberattack halts deliveries for big distributor Ben E. Keith

By Joe Guszkowski on Mar. 22, 2023

The Texas-based company suspended its services over the weekend, causing problems for restaurants in multiple states.

Operations

What's so special about In-N-Out?

By Peter Romeo on Mar. 21, 2023

Restaurant Rewind: The uninitiated will be asking themselves that very question when the brand hits the East Coast. Here’s a look at the quirks that have helped make the chain a cult favorite.

Operations

Despite some recent failures, some restaurants keep looking for ways around the tip

By Lisa Jennings on Mar. 21, 2023

Many have tried to move away from traditional tipping, only to turn back. But the idea continues to evolve as operators look for new models to ensure pay equity.

Operations

In the U.S., tipping has a complex and controversial history

By Jonathan Maze on Mar. 21, 2023

The American style of tipping your server emerged during reconstruction and took decades to be accepted. But it became entrenched during Prohibition and is now a deeply ingrained social norm.

Operations

As customers tire of tipping for fast food, workers understand—but embrace—the awkwardness

By Reyna Estrada on Mar. 21, 2023

The days of the tip jar are mostly in the past. But are POS tip prompts hurting more than helping? Fast-food employees give their perspective.

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