Operations

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

This week’s 5 head-spinning moments: Crisis signs

By Peter Romeo on Feb. 03, 2017

Is the industry going a little crazy, or is it just a garden-variety midlife crisis? Here's the evidence to consider.

Bojangles’ uses design to highlight its scratch-made philosophy

By Lauren Hallow on Mar. 21, 2017

Bojangles’ newest prototype features what the chain calls a Biscuit Theater. Behind the cash register is a window looking into the kitchen, where biscuits are prepared.

Operations

An aging FSR gets a food hall facelift

By Heather Lalley on Aug. 15, 2017

Will The Proud Bird fly after its multiconcept makeover?

Operations

The latest perks

By Restaurant Business Staff on Feb. 28, 2008

The Starbucks revolution has permanently changed the face of coffee consumption. Coffee drinkers expect high-quality brews everywhere they go, and restaurants have taken this as a cue to improve their offerings. Manufacturers are obliging, developing equipment innovations to keep pace.

Operations

Wood-fired ovens

By Restaurant Business Staff on Feb. 01, 2012

Sometimes the secret in doing something right is simply a matter of going back to basics. When it comes to pizza, that means using a wood-fired oven to give the crust a slight char and the toppings that savory “fire-roasted” flavor.

Operations

New vs. used equipment

By Rob Benes on Feb. 02, 2015

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

Operations

3 ways operators are keeping business afloat in spite of Hurricane Harvey

By Brett Dworski on Sep. 08, 2017

Now in the recovery stage, operators are doing whatever they can to get their diners back up and running and ensure the safety and stability of affected employees.

Operations