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

Shake Shack makes a big delivery push

A deal with Postmates gives the chain’s customers free delivery this week.


Danny Meyer’s Chicago restaurant to close

Michelin-starred GreenRiver opened in 2015.

The fondue chain is changing its format for the first time in 43 years to provide a variety of dining experiences, including shared cocktails.

Renovating and remodeling is no mean feat – but this company makes it easier.

Grubhub CEO: Consumers are replacing frozen foods with restaurant meals at home.

The Pei Wei kitchen takes menu testing out of its headquarters and into guests’ hands, reducing corporate bias, says Clay Dover, CMO of the P.F. Chang’s offshoot.

Moving from a mobile restaurant to a permanent operation takes smart planning and plenty of cash.

The nation's worsening drug problem is spilling into restaurants, and that's not the only negative carryover from other realms. Overtime lawsuits are proliferating while new regulations are on hold. But there is some good news among the week's most noticeable developments.

Whether it’s simply moving lunch to an outdoor location or offering a full off-premises banquet and catering service, there’s money to be made offsite. But preparing and holding food often requires specialized equipment.

While the dishwashers exhibited at this year’s National Restaurant Association show didn’t blaze any trails (we’re still waiting for that Jetsons-style, atomic-powered microwave warewashers!), there were still some new spins on this back-of-house stalwart.

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