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Operations

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

3 big changes looming for restaurants?

 By Peter Romeo on Oct. 19, 2018

Third-party delivery and guest loyalty programs may be undergoing a major change, according to attendees of this week’s TechTable conference.

Operations

Is it OK for restaurants to recook leftovers?

 By Jonathan Deutsch, Ph.D. on Oct. 18, 2018

While reducing waste is an admirable goal, safety and quality must come first, Advice Guy says.

Operations

5 key restaurant markets outside the U.S.

By Peter Romeo on Oct. 18, 2018

Based on a combination of anecdotal input from operators and research from Technomic, here are some of the locations getting attention abroad.

Operations

5 foreign restaurant brands that could be your next domestic competitor

By Peter Romeo on Oct. 18, 2018

A walk down the restaurant rows of major overseas cities will confirm that foodservice brands are a leading American export. But the flow is hardly one way. Here are five chains that U.S. operators should keep an eye on.

Operations

Take a look at this new Pizza Hut in China

By Jonathan Maze on Oct. 18, 2018

Yum China unveiled a new-look restaurant in Shanghai that looks nothing like the pizza chain you’re used to.

Operations

5 potential partners for U.S. brands going overseas

By Peter Romeo on Oct. 18, 2018

The key to succeeding abroad is finding the right local teammate.

Operations

4 tips for improving restaurant quality control

Sponsored content from our partner TransAct Technologies on Oct. 17, 2018

Here's how automation is transforming the back-of-the-house.

Operations

The science side of menu engineering

Sponsored content from our partner CrunchTime! Information Systems on Oct. 16, 2018

Menu engineering is both an art and a science, but it’s the science part that usually trips up most operators. Here’s how to gather the right data so the science of designing optimized menus becomes easier.

Operations

Best practices at the bar

Oct. 15, 2018

Five Bar Rescue chefs spilled the beans on their experiences with helping operators escape failure and find success during Monday’s Bar Rescue Chef Panel. Here’s a look at some of their secrets to building killer operations.

Operations

Taste of Texas undergoes Texas-sized remodel

By Heather Lalley on Oct. 12, 2018

The indie’s $2 million makeover includes a new retail area selling cook-at-home meal kits and a massive kitchen redo.

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