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Operations

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

This week’s 5 head-spinning moments: Bang! We’re off

The year hasn't gotten off to a good start for restaurant unions, social media liars, soda-gulping slobs and at least one celebrity-loving restaurant chain.

Operations

7 ways 'eatertainment' is being reinvented

Secret tips from kitschy-cool spy-themed concept SafeHouse.

Fate was a tough customer for high-profile restaurants this week, though their woes can't all be blamed on the gods.

How are restaurants trying to sway consumers who are shorter on time than they are on dollars? Recent days provided head-turning examples and insights. Spoiler alert: Not all approaches are worth copying.

The tabletop category includes glassware, dinnerware and flatware or silverware—all of which represent a major investment and an ongoing expense for replacement.

There’s one simple rule when buying knives for your kitchen: The right knife for the right job. It may sound logical enough, but grabbing any old knife that’s nearby to do a job can lead to lost productivity and a shorter lifespan for the knife. So here’s a shortlist of the very basic, must-have knives for every kitchen, along with some thoughts from the folks who use knives most—chefs.

The new crop of food service products helps you run your operation more efficiently and safely … and a surprising number do it without taking a big chunk out of your bottom line. Here are a few new products to help your everyday operations—all for $60 or less.

Kitchen recasts are accounting for a large part of chains’ capex budgets for 2017. The aim of the moment is to boost throughput and capitalize on off-premise demand.

Even a seemingly harmless slightly wobbly table an leave a bad taste in the guest’s mouth—no matter how good the meal is.

The service is now available nationwide after being piloted in limited markets earlier this year.

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