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Operations

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

Wingstop posts 16th consecutive year of same-store sales growth

 By Heather Lalley on Jan. 16, 2020

The fast-casual chain released preliminary Q4 sales showing a 12.2% same-store sales increase.

Operations

The Future of the Supply Chain

 By Peter Romeo on Jan. 16, 2020

Expect lots of small changes, but there's no magic bullet on the horizon.

Operations

Guests complaining about prices? Here's what to tell them

By Jonathan Deutsch, Ph.D. on Jan. 16, 2020

When customers gripe about pricing, they are really pointing out that they don’t see a good value proposition, Advice Guy says.

Operations

Sustainable packaging gets priority

By Patricia Cobe on Jan. 15, 2020

Companies are racing to find sustainable solutions to keep pace with trends in delivery and legislation.

Operations

Are these New Year’s resolutions on your restaurant’s list?

By National Restaurant Association on Jan. 15, 2020

January is a great time to get reacquainted with the services offered by the National Restaurant Association and Educational Foundation. Here's a handy resource with quick links to them all.

Operations

Talk of the industry this week: On-premise dining

By Peter Romeo on Jan. 15, 2020

Or at least that was a major theme at the ICR Conference, where three dozen chains aired their strategies and financial results.

Operations

Chains find low-tech ways to ease operations

By Heather Lalley on Jan. 15, 2020

These restaurants are thinking beyond robotics and automation to increase throughput.

Operations

Why are some operators spooked by ghost kitchens?

By Peter Romeo on Jan. 13, 2020

The low-overhead facilities are popping up all over—and preoccupying the industry.

Operations

Taco Cabana parent shutters 19 units in Texas

By Heather Lalley on Jan. 13, 2020

The closures represent nearly 11% of the Fiesta Restaurant Group fast-casual’s total units.

Operations

How Dark Kitchens May Impact Your Supply Chain

Sponsored content from our partner Suddath on Jan. 10, 2020

This concept enables restaurants to open in more industrial and affordable parts of cities without the need for front of house furniture and fixtures because these kitchens streamline the culinary process by delivering directly to customers’ doorsteps.

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