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Operations

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

What do restaurant operators have to be thankful for? Plenty

 By Restaurant Business Staff on Nov. 21, 2023

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

Operations

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

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

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.

Operations

A no-frills steak concept takes simplicity to the extreme

By Joe Guszkowski on Nov. 17, 2023

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

Operations

Tijuana Flats founder launches what he hopes will be the Raising Cane's of Tex-Mex

By Lisa Jennings on Nov. 17, 2023

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

Operations

Taco Bell tests idea of winning breakfast with tots

By Lisa Jennings on Nov. 16, 2023

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

Operations

Potbelly signs deal to expand in Seattle-Tacoma market

By Lisa Jennings on Nov. 15, 2023

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

Operations

BurgerFi's 3Q performance is 'unacceptable,' CEO says

By Lisa Jennings on Nov. 15, 2023

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.

Operations

Inflation eases, but not at fast-food restaurants

By Jonathan Maze on Nov. 14, 2023

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.

Operations

Can I let my bartenders take shots with customers?

By Jonathan Deutsch, Ph.D. on Nov. 13, 2023

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

Operations

They come for the kitsch. They stay for the chicken dinner

By Lisa Jennings on Nov. 10, 2023

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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