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

Zoes tweaks ops, menu in new prototype

The revised format features a special to-go area and a new beverage line.


6 surprises from Dunkin’ Donuts

The chain is aiming to shake up the market with changes in the ways it sells food, uses employees and touts value. Here are some of the operational and marketing shifts it revealed to investors last week.

The chain’s NextGen Cup Challenge will award grants to inventors who develop green cup solutions.

The annual Restaurant Leadership Conference in Phoenix provided confirmation for some things we already knew and perhaps a few we didn’t—like the inevitability of alcohol delivery.

Restaurateurs learned their world truly is shrinking, but they can't readily say the same about delivery concerns.

Potholes, dead ahead! The first two days of the Restaurant Leadership Conference brought to light a number of looming problems--as well as some possible solutions.

Even mild griping can escalate quickly in the age of social media into a business-killing (or building) controversy, as restaurants learned this week.

All broilers have a common objective: to sear meat with high heat and create a signature branding. The similarities end there. It’s no wonder there is some broiler category confusion.

On both the sweet and savory sides of the restaurant kitchen, mixers are true workhorses—whether the job is beating a small batch of cake batter or mashing...

Even if you’re not going to go “fully green” there are lots of smaller steps you can take to make your usage of disposables a little more eco-friendly.

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