Operations

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

Struggling Potbelly unveils new prototype in Chicago

By Heather Lalley on Nov. 15, 2019

The revamped design switches up the chain’s traditional ordering process in hopes of boosting efficiency.

4 off-premise trends to watch in 2020

By Sara Rush Wirth on Nov. 15, 2019

As the world of takeout, delivery, ghost kitchens and more continues to evolve, here are four developments to keep an eye on in the coming year.

Operations

Is it OK to correct a guest's pronunciation?

By Jonathan Deutsch, Ph.D. on Nov. 14, 2019

The guest who just mispronounced their drink order may welcome the education—or they might just want their booze, Advice Guy says.

Operations

Look inside the world’s largest Starbucks

By Patricia Cobe and Heather Lalley on Nov. 13, 2019

The 35,000-square-foot Starbucks Reserve Roastery, which opens Friday in Chicago, features five floors of experiential retail.

Operations

Intelligent menu engineering: How to get started and where to focus

Sponsored content from our partner CrunchTime! Information Systems on Nov. 12, 2019

Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Business Intelligence (BI) and Analytics tools show that restaurant chains are pushing the envelope by assembling an optimized menu mix using a back office technique called Menu Engineering.

Operations