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

What do restaurant operators have to be thankful for? Plenty

RB editors look at trends and topics that the industry should be thankful for, from casual dining’s survival to brunch.


How do I keep hot mac and cheese from turning to mush?

Advice Guy: Restaurant expert Jonathan Deutsch dishes on the all-important question of how to hold hot mac and cheese so it doesn't turn to goop.

Five-unit Medium Rare serves one item for one price. “It’s boring,” admits co-founder Mark Bucher, but it works.

Brian Wheeler and son Jake Wheeler debuted the fast-casual Big Taco, with a simplified menu and an emphasis on service.

Breakfast Tater Tots topped with scrambled eggs and bacon or sausage debut at units in Chicago as LTO.

This latest move in a series of deals will refranchise nine corporate locations and add another 13 new franchised units in Washington state.

The Florida-based company has closed five underperforming restaurants and more may be shuttered. Meanwhile, chicken is coming to the menu to help turn things around.

Limited-service menu prices rose 6.2% over the past year, according to new federal data, and continue to rise at a rate much faster than overall inflation.

Advice Guy: Restaurant expert Jonathan Deutsch questions whether owners can, or should, allow their bartenders to take the shots customers buy for them.

Two restaurants in tiny Frankenmuth, Mich., are among the top-performing independent restaurants in the country. It's all about family, nostalgia and abundance.

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