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

Off-premise delivers a restaurant identity crisis

Operators must figure out how their businesses will keep up this year.


What makes the world's most innovative restaurants tick?

Several restaurant brands, such as &pizza, were named to Fast Company’s just-released list of the World’s Most Innovative Companies. Here’s what keeps them—and others—creating.

The chain is giving away burgers this week as part of the service’s introduction at 1,000 locations.

A flurry of sales-boosting initiatives at the chain failed to offset the traffic impact of product streamlining.

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.

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

As airports around the country elevate their F&B offerings, is it worth it for a concept to open airport outposts? And what should brands expect once they do?

For a generation that’s grown up watching Iron Chef and considers dining out a necessity, the restaurant experience needs drama, action and stagecraft to stand out. While open kitchens and display cooking are not new concepts, more operators are giving guests “a peek behind the foodservice curtain.”

A bit of style in your uniforms and shoes can go a long way in creating a brand identity and making a favorable impression on your customers.

Everything old is new again when it comes to the cookware many chefs prefer.

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