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Operations

New restaurant equipment and back-of-the-house technology
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MOD Pizza offers oven-baked wings in first market test

 By Lisa Jennings on Jan. 25, 2023

With chicken prices dropping, wings and pizza are being paired for game-day menus.

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The original Zoes Kitchen concept to be born again

 By Lisa Jennings on Jan. 24, 2023

With the original recipes and even the original Zoe in the kitchen, the founders are turning the clock back to what made the brand great at the start.

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Why ServSafe is under attack in the court of public opinion

By Restaurant Business Staff on Jan. 24, 2023

Working Lunch: The recent New York Times story was a hit piece. There was so much more that should have been in it.

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Sister brands Tender Greens and Tocaya Modern Mexican are revving up for growth

By Lisa Jennings on Jan. 23, 2023

Combined under One Table Restaurant Brands in 2021, what have the two fast-casual brands been up to since then? Building stability, said CEO Harald Herrmann.

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NYC looks to limit what's provided with to-go orders

By Peter Romeo on Jan. 20, 2023

The bill passed Thursday is expected to save restaurants thousands of dollars. Mayor Adams has not revealed whether he'll sign it.

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Is it OK to give customers incentives for good reviews?

By Jonathan Deutsch, Ph.D. on Jan. 20, 2023

Advice Guy: Certain methods of encouragement, such as signage, can work well, while offering discounts or free items in exchange for positive reviews is dicier.

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Slapfish tests menu overhaul around ‘choose your voyage’ customization

By Lisa Jennings on Jan. 20, 2023

Three units in Salt Lake City will begin offering the new format and brand tweaks later this month.

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Why Dallas restaurateur Tanner Agar is adding a surcharge to guest checks

By Lisa Jennings on Jan. 19, 2023

Workers at his concepts Rye and Apothecary now have healthcare and paid time off, but the extra fee sparked some backlash.

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Next up for In-N-Out Burger: Idaho

By Lisa Jennings on Jan. 19, 2023

Officials confirmed the brand’s first units in the Gem State are expected to open in late 2023.

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Restaurants' standard defense against food poisoning is drawing fire

By Peter Romeo on Jan. 19, 2023

Reality Check: A union-affiliated group is blasting ServSafe as an underhanded way of defeating pro-employee legislation. What exactly is the deception? And what about the program's benefits?

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