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

The restaurant CMO role gets a makeover

In the ever-evolving world of restaurant marketing, execs struggle to leverage data—and keep their jobs.


A look inside McDonald’s new Chicago headquarters

The building is designed to inspire community among employees, customers and the surrounding neighborhood.

The high court decided a bakery could refuse service to a gay couple, but only because of the particulars of that case.

Despite the growth in delivery sales, many operators overlook food-safety protocols when handling, cooking, storing and transporting off-premise orders.

In the wake of Starbucks’ racial-bias controversy, some say operators should develop procedures concerning store use.

Here's how operators can make the most of the dregs in a sanitary way, Advice Guy says.

Just-released Technomic data shows which chains have the greatest consumer satisfaction gap between dine-in and at-home occasions.

Whether acting voluntarily or as a result of new rules, restaurants are changing their policies on what's been blasted as an environmental hazard.

To combat rising labor costs without interrupting or lowering the quality of food or service, many operators are turning to technology.

The sports bar chain joins other restaurants in moving to biodegradable straws upon request.

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