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

Same-store sales remain down nearly 50% at Shake Shack

But the burger chain, hampered during the pandemic by its urban-centric locations, is resuming unit growth and is plotting its first drive-thru.


Cheesecake Factory finds outdoor service nearly matches dine-in volumes

It's also held onto 90% of to-go sales at locations that have re-opened dining rooms.

With ongoing concerns related to COVID-19, restaurant owners have been forced to rethink how they serve guests as well as how they can ensure the safety of their employees.

Some operators are resorting to bribing customers for coins or encouraging employees to bring in spare change from home.

The diner chain is being stymied by difficulties in finding workers for off-hour shifts.

How using data, delivery partners and the right equipment can ensure order fulfillment without overwhelming the kitchen.

The new location in Oklahoma includes 18 docks, patio seating and the chain’s new brand identity.

The casual restaurant chain is also bolstering its defenses against Mother Nature.

The fast-casual chain joins a growing list of restaurants mandating masks inside to slow the spread of the coronavirus.

The moves are part of a recent flurry of new government actions aimed at restaurant guests, employees and operators.

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