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

What’s brewing?

Customers raised on Starbucks expect to be able to order specialty coffees any place they patronize. The challenge for the restaurant operator is how to offer a range of coffee drinks without burdening a stretched-thin staff. Fortunately, there are a number of automatic or semi-automatic coffee machines that can virtually duplicate the coffeehouse experience.


MexiCali Burrito turns to Phoodeez to boost its corporate catering

MexiCali Burrito Co., a, family-owned taqueria in Kendall Square in Cambridge, Massachusetts, was already well into catering when it signed up with Boston start-up Phoodeez (pronounced food-ies) to boost its corporate reach.

As storage space contracts, chains are getting resourceful with everything from shelves to ceiling height and inventory.

From chains based overseas to a boozy ice cream tavern, here are the fresh concepts to follow.

We present 50 smart, trend-forward ideas that have hit the restaurant industry throughout the year.

The industry needs to know how these issues will be resolved, one way or another.

When the happy talk is all about taxes, you know this was a good spell for restaurants. Also on the plus side: a cover-up for breastaurants, a lovefest for the big burger chains and bitcoins make an inroad.

Liquor laws vary by state, but if you do choose to do it, make sure it benefits your business, Advice Guy says.

The restaurant executive table, and talks around it, must evolve to keep up, says RB Managing Editor Sara Rush Wirth.

Lowcountry makes plans to scale up by launching a fast casual-full service combo.

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