Operations

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

What’s brewing?

By Restaurant Business Staff on Apr. 01, 2010

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.

Operations

MexiCali Burrito turns to Phoodeez to boost its corporate catering

By Joann Whitcher on Apr. 05, 2013

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.

Operations

Solving for small storage spaces

By Maggie Hennessy on Nov. 14, 2016

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

Operations

Watch out for these 6 new concepts

By Heather Lalley on Oct. 18, 2017

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

Operations

50 great ideas 2017

By Restaurant Business Staff on Nov. 20, 2017

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

Operations

Questions that need answers in 2018

By Peter Romeo on Dec. 18, 2017

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

Operations

This week’s 5 head-spinning moments: Making restaurants great again

By Peter Romeo on Jan. 19, 2018

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.

Operations