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

Operators rethink food safety approaches

Here are three different ways operators from all areas of foodservice are tackling some mundane yet decidedly important food safety hot buttons.


Restaurants now showing baby boomers some love

Chili's and Applebee's are two of the chains betting on the generation they were set to ignore.

Chains are pulling it together for takeout.

The licensees will be party along with the franchisor to a class-action suit alleging wage theft, a weird twist on "joint employer."

The youngest brand in Roark's expansive restaurant portfolio has been shaped and adjusted to be the company's next growth vehicle.

The Trump administration takes on tip pooling, insurance costs and overtime.

The measure expressly prohibits employers from keeping tips when sharing gratuities with back-of-house staff.

The casual chain is looking at kitchen-only formats after shrinking the size and tweaking the back of house of its conventional stores.

Only a stretch can explain this week's blunders, mishaps and cons.

Business as usual is out the door. These factors are causing operators to reshape the traditional model.

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