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Operations

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

Restaurants now showing baby boomers some love

Chili's and Applebee's are two of the chains betting on the generation they were set to ignore.

Operations

Outfitted for off-premise

Chains are pulling it together for takeout.

The licensees will be party along with the franchisor to a class-action suit alleging wage theft, a weird twist on "joint employer."

The youngest brand in Roark's expansive restaurant portfolio has been shaped and adjusted to be the company's next growth vehicle.

The Trump administration takes on tip pooling, insurance costs and overtime.

The measure expressly prohibits employers from keeping tips when sharing gratuities with back-of-house staff.

The casual chain is looking at kitchen-only formats after shrinking the size and tweaking the back of house of its conventional stores.

Bad financial results have restaurant chain executives citing all kinds of factors for their top- and bottom-line difficulties, from an unexciting football season to high legal fees. Do they have a case? It depends.

A new CIA restaurant addresses wage gaps.

New evidence validated suspicions about customer nudity, cheapskate tippers and how servers gossip about patrons.

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