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Operations

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

Red Robin puts 3-year timetable on addition of Donatos pizza

 By Peter Romeo on Feb. 26, 2020

The co-branding effort figures large in the casual chain’s updated turnaround plan.

Operations

More store closures ahead for Potbelly

 By Heather Lalley on Feb. 26, 2020

The struggling sandwich shop is facing pressure from activist investors and falling traffic.

Operations

FDA: Jimmy John’s sells produce that could put consumers at risk of foodborne illness

By Heather Lalley on Feb. 25, 2020

In a warning letter, the agency tells the sandwich chain it must put steps in place to stop receiving and selling potentially “adulterated” vegetables, particularly sprouts and cucumber.

Operations

Shake Shack vows menu innovation, operational changes to counter declining sales and traffic

By Heather Lalley on Feb. 25, 2020

The fast-casual burger chain’s stock fell sharply Tuesday on its 3.6% same-store sales drop for Q4.

Operations

Heat-and-eat sides yield strong results for Cracker Barrel

By Peter Romeo on Feb. 25, 2020

The takeout option helped the family chain post a 3.8% comp gain despite an ebb in traffic.

Operations

Policy action shifts to states and localities

By National Restaurant Association on Feb. 21, 2020

From overtime laws to alcohol delivery, here are some of the latests issues state restaurant associations are focused on.

Operations

Test your skill on the latest restaurant industry news quiz

By Heather Lalley on Feb. 21, 2020

How well have you been paying attention to the biggest issues facing operators this week?

Operations

Smokey Bones launches 2 delivery-only brands

By Peter Romeo on Feb. 21, 2020

Specializing in wings and burgers, the virtual concepts will be marketed via third-party apps and serviced by existing units of their brick-and-mortar mother.

Operations

6 Details to Consider Before Purchasing Front Serve-Line Hot and Cold Wells

Sponsored content from our partner LTI, Inc. on Feb. 20, 2020

Before a last-second decision is made to purchase whichever drop-in works and comes in at a low price, operators should first consider whether the equipment they are about to purchase delivers in six key areas.

Operations

Cheesecake Factory starts taking reservations

By Peter Romeo on Feb. 20, 2020

Tables will be set aside on a limited basis for prebookings, a move intended to draw more convenience-driven patrons.

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