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

Googling your guests: Accommodating or creepy?

The web allows operators to learn more about their customers than ever. Advice Guy explains how to capitalize on that info without making diners uncomfortable.


Dunkin' Donuts airs details of its repositioning plan

A three-year Blueprint for Growth was released this morning to coincide with a gathering of Dunkin' Brands investors.

The chain, however, reports little success with its delivery experiments.

Food halls are expected to triple in the coming two years.

Nightmares may not go away for years, as some restaurants learned this week.

Five reconcepting must-dos from operators who've revamped

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

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.

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.

With the ever-increasing popularity of smoothies, frozen yogurt and frozen alcoholic beverages, chilled treats have found a place on the menu all year long. To keep up with that popularity, beverage and dessert machines are easier than ever to operate and offer a wider range of products.

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