Operations

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

The latest cleaning equipment

By Restaurant Business Staff on Aug. 31, 2012

“Everything old is new again” is a saying that certainly holds true for today’s cleaning products. The latest items take established formulations and tweak them—technologically. The result: better sanitation, cost savings and reduced labor.

Operations

Breaking the ice: Clear ice poses a challenge

By Sara Rush Wirth on Mar. 16, 2015

Anthony Schmidt, beverage director for San Diego-based CH Projects, needs clear ice in a variety of shapes and sizes for drinks at two of the cocktail bars in his portfolio.

Operations

Delivery-only ‘not profitable,’ so Ando goes dine-in

By Heather Lalley on Sep. 22, 2017

David Chang's headless concept moves to traditional fast casual.

Operations

57 Taco Bells sold

By Restaurant Business Staff on Nov. 08, 2017

The restaurants were sold for California-based franchise operator OCAT LLC.

Operations

What Restaurant Business editors wish for in 2018

By Sara Rush Wirth on Dec. 10, 2017

If we had our say, these are the trends that would stay and go next year.

Operations

Will service fees bridge the in-house pay gap?

By Peter Romeo on Jan. 08, 2018

Fees aimed at fixing disparities between the front and back of house meet mixed results.

Operations

This week’s 5 head-spinning moments: Matters of scale

By Peter Romeo on Feb. 02, 2018

Developments that turned heads this week in the restaurant business, including a tax revelation from the Golden Arches, were astounding in the breadth of their size and scope.

Operations