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

New vs. used equipment

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


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

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.

Focusing on hospitality and maximizing the guest experience can be a key point of differentiation—and a way to keep guests coming back.

The health-oriented hybrid says a change in its business model makes expansion there too costly.

It's now illegal in some places to ask job applicants certain questions, or to serve some Asian dishes.

Restaurants could be a beneficiary of a partnership agreement struck yesterday by two of the three agencies charged with protecting the food supply. The collaboration promises to bolster the nation's safeguards, particularly for produce.

Bloomin' Brands agreed to add an industry veteran to its board under an agreement with Jana Partners, one of two shareholders that have been sympathetic to spinning off secondary brands.

Wasted food is painful to see. Here's what operators can do about it, Advice Guy says.

Sometimes silence can really be golden for restaurants. Here's proof.

Instead of heeding what normally are yellow lights, restaurants stomped on the gas and crashed through barriers this week.

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