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Operations

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

Did IHOP's publicity stunt hurt Applebee's?

 By Peter Romeo on Aug. 17, 2018

This week's head-spinning restaurant moments included a suggestion in court that the "b" in IHOb stood for "bad news for Applebee's." That's just one of the long-shot gambles that came to light as oddsmakers considered the likelihood of restaurants charging into sports betting and who'll win the chain vs. independent bout.

Operations

Chipotle plans massive employee retraining after foodborne illness source ID’d

 By Heather Lalley on Aug. 16, 2018

A bacterium found in food left at improper temperatures is to blame for the recent outbreak that sickened nearly 700 in Ohio.

Operations

How can restaurants sell old equipment?

By Jonathan Deutsch, Ph.D. on Aug. 16, 2018

In short, be happy if you can get someone to take it off your hands, Advice Guy says.

Operations

What’s on restaurateurs’ minds? Depends on their gender

By Peter Romeo on Aug. 16, 2018

A survey of 1,000 small business owners found pronounced differences in the business attitudes of male and female operators.

Operations

‘Flat’ is progress as Potbelly continues its turnaround

By Patricia Cobe on Aug. 10, 2018

With same-store sales relatively flat at Potbelly Corp., chain executives are feeling optimistic.

Operations

How long should restaurants leave food in a hot holder?

By Jonathan Deutsch, Ph.D. on Aug. 09, 2018

From a quality perspective, two to four hours is the limit, but safety is another story, Advice Guy says.

Operations

We still don’t know the cause of the Ohio Chipotle outbreak

By Jonathan Maze on Aug. 09, 2018

Samples have been sent to the CDC for further tests.

Operations

What can operators learn from the year’s best new restaurants?

By Heather Lalley on Aug. 03, 2018

See which concepts made Eater’s most recent list of best new restaurants—and why these trendsetters are worth watching.

Operations

This week’s 5 head-spinning restaurant moments: Quiet progress

By Peter Romeo on Aug. 03, 2018

Starbucks has vowed to cut unit-level administrative tasks in half, while Del Frisco’s is reducing its dependence on beef. And those aren’t the only ways restaurant operators are subtly improving their lot.

Operations

Healthcare: What options do restaurants have?

By Jonathan Deutsch, Ph.D. on Aug. 02, 2018

Restaurants continue to have high rates of underinsured or uninsured workers. Here are some things operators can do to help, Advice Guy says.

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