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

Updated menu labeling rules to take effect May 7

Restaurateurs will have a chance to comment on the revision proposed by the FDA.


Delivery by the numbers

Delivery is just a small portion of the off-premise market, but it’s growing at a rapid clip—both in terms of consumer demand and operator execution.

A lawsuit accusing the chain of duping customers with underfilled drinks was thrown out by a federal court.

The so-called glove law sometimes appears to be ignored by fine-dining establishments. Advice Guy weighs in.

Former restaurateur and Office of Management and Budget Director Mick Mulvaney showed sympathy for franchising's plight if an expanded definition of the concept should stand. He promised to have the White House take a look.

Woe to the restaurant that won't change with the times. But some recent results of social and business pressures were real head-scratchers, including developments at Sonic and Starbucks.

The company CEO says it will assess its training and response after the arrest of two black men for allegedly trespassing at one of its stores.

Burger King riles a whole country, ICE savors the handiwork of the very people it’s apprehending, restaurants discover an unknown party is running their websites, and a dress code is slammed as racist.

The proactive approach. Enforcing proper food safety procedures is crucial to the well-being of your customers; however, keeping employees safe in the workplace is equally essential.

Water—whether it's used in your equipment or served to your patrons--is vitally important to your operation. Today, being "water wise" means using water efficiently in your equipment and merchandising it effectively to your customers.

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