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Operations

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

How to make saving money less expensive

 Sponsored content from our partner FLAT Tech on Nov. 08, 2019

Take a look at a comparison of purchasing FLAT Tech table bases versus standard bases and the potential impact of use on the hard operational costs, potential liability exposures and direct loss of brand reputation.

Operations

8 stunners from the Global Restaurant Leadership Conference

 By Peter Romeo on Nov. 07, 2019

Amid talk of delivery, ghost kitchens and a worldwide shortage of restaurant talent, speakers and attendees aired a few surprises. Here’s a sampling.

Operations

Reengineering the menu for better delivery

Sponsored content from our partner Uber Eats on Nov. 07, 2019

One way to mitigate issues with food arriving in less-than-stellar condition is to streamline the menu.

Operations

Ghost kitchens steal the focus at GRLC

By Peter Romeo on Nov. 06, 2019

If that’s what you want to call ‘em.

Operations

Pollo Tropical, Taco Cabana parent works to stem sales slide

By Heather Lalley on Nov. 06, 2019

Fiesta Restaurant Group is hoping value menus, catering and delivery will boost revenue after a rough Q3.

Operations

Shake Shack stock falls as the chain feels the revenue hit of its switch to Grubhub

By Heather Lalley on Nov. 05, 2019

The fast-casual burger brand reported same-store sales growth of 2% for Q3.

Operations

Potbelly closes stores, halts new unit growth

By Heather Lalley on Nov. 05, 2019

The fast-casual sandwich chain saw traffic fall 8.3% and same-store sales drop 3% during Q3.

Operations

Cybersecurity requires the right partner

Sponsored content from our partner PDQ POS on Nov. 01, 2019

Cybersecurity is an ongoing challenge for restaurants. Operators who do not prioritize security risk their valuable information that is likely to get hacked.

Operations

El Pollo Loco stock soars nearly 30% as sales accelerate

By Heather Lalley on Nov. 01, 2019

September was the fast-casual chain’s best month of the year as it works to expand delivery capabilities and operational efficiencies.

Operations

Inside The Briad Group’s Decade of Food and Labor Cost Innovation

Sponsored content from our partner CrunchTime! Information Systems on Oct. 31, 2019

As the two main cost centers at every restaurant, it’s important to continuously find new ways to innovate food and labor management.

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