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Operations

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

Bojangles’ uses design to highlight its scratch-made philosophy

 By Lauren Hallow on Mar. 21, 2017

Bojangles’ newest prototype features what the chain calls a Biscuit Theater. Behind the cash register is a window looking into the kitchen, where biscuits are prepared.

Operations

An aging FSR gets a food hall facelift

 By Heather Lalley on Aug. 15, 2017

Will The Proud Bird fly after its multiconcept makeover?

Operations

The latest perks

By Restaurant Business Staff on Feb. 28, 2008

The Starbucks revolution has permanently changed the face of coffee consumption. Coffee drinkers expect high-quality brews everywhere they go, and restaurants have taken this as a cue to improve their offerings. Manufacturers are obliging, developing equipment innovations to keep pace.

Operations

Wood-fired ovens

By Restaurant Business Staff on Feb. 01, 2012

Sometimes the secret in doing something right is simply a matter of going back to basics. When it comes to pizza, that means using a wood-fired oven to give the crust a slight char and the toppings that savory “fire-roasted” flavor.

Operations

New vs. used equipment

By Rob Benes on Feb. 02, 2015

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

Operations

3 ways operators are keeping business afloat in spite of Hurricane Harvey

By Brett Dworski on Sep. 08, 2017

Now in the recovery stage, operators are doing whatever they can to get their diners back up and running and ensure the safety and stability of affected employees.

Operations

3 secrets to creating the perfect guest experience

Sponsored content from our partner Oneida on Nov. 01, 2017

Focusing on hospitality and maximizing the guest experience can be a key point of differentiation—and a way to keep guests coming back.

Operations

Snap Kitchen shuts Chicago operations

By Peter Romeo on Dec. 08, 2017

The health-oriented hybrid says a change in its business model makes expansion there too costly.

Operations

New year brings slew of new laws for restaurants

By Peter Romeo on Jan. 02, 2018

It's now illegal in some places to ask job applicants certain questions, or to serve some Asian dishes.

Operations

Finally, food safety watchdogs pledge to collaborate

By Peter Romeo and Benita Gingerella on Jan. 31, 2018

Restaurants could be a beneficiary of a partnership agreement struck yesterday by two of the three agencies charged with protecting the food supply. The collaboration promises to bolster the nation's safeguards, particularly for produce.

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