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Operations

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

Restaurants paid much higher labor costs in 3Q

 By Jonathan Maze on Dec. 14, 2017

A BDO report says sales weakness and higher wages put a crimp in chains’ profits.

Operations

Zoes tweaks ops, menu in new prototype

 By Peter Romeo on Jan. 16, 2018

The revised format features a special to-go area and a new beverage line.

Operations

6 surprises from Dunkin’ Donuts

By Peter Romeo on Feb. 12, 2018

The chain is aiming to shake up the market with changes in the ways it sells food, uses employees and touts value. Here are some of the operational and marketing shifts it revealed to investors last week.

Operations

Starbucks invests in quest for recyclable, compostable coffee cups

By Heather Lalley on Mar. 20, 2018

The chain’s NextGen Cup Challenge will award grants to inventors who develop green cup solutions.

Operations

Here’s how competitive the restaurant industry really is

By Jonathan Maze on Apr. 18, 2018

The annual Restaurant Leadership Conference in Phoenix provided confirmation for some things we already knew and perhaps a few we didn’t—like the inevitability of alcohol delivery.

Operations

This week’s 5 head-spinning moments: Threats, Fido perks, delivery doubts

By Peter Romeo on Feb. 23, 2017

Restaurateurs learned their world truly is shrinking, but they can't readily say the same about delivery concerns.

Operations

7 remedies for restaurant problems arriving tomorrow

By Lizzy Freier, Peter Romeo and Sara Rush Wirth on Apr. 12, 2017

Potholes, dead ahead! The first two days of the Restaurant Leadership Conference brought to light a number of looming problems--as well as some possible solutions.

Operations

This week’s restaurant nightmares: Killer complaints

By Peter Romeo on Jun. 21, 2017

Even mild griping can escalate quickly in the age of social media into a business-killing (or building) controversy, as restaurants learned this week.

Operations

Understanding broilers

By Restaurant Business Staff on Oct. 13, 2005

All broilers have a common objective: to sear meat with high heat and create a signature branding. The similarities end there. It’s no wonder there is some broiler category confusion.

Operations

Cooling it

By Restaurant Business Staff on Feb. 01, 2010

When it comes to the big energy users in your kitchen, refrigerators are way up there. The average walk-in operates at full capacity 16 to 18 hours a day.

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