Operations

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

Mastercard scraps signature requirement

By Peter Romeo on Oct. 23, 2017

The check-closing step will no longer be required as of April.

Keeping fry oil fresh: Fish and chips edition

By Jonathan Deutsch, Ph.D. on Nov. 30, 2017

Preparing fish calls for a few extra precautions at the fryer, Advice Guy says.

Kitchen redo gives Red Lobster new options

By Peter Romeo on Dec. 19, 2017

A back-of-house renovation enabled the chain to upgrade its food quality while adding efficiencies, the chain says.

Del Frisco's shifts attention to its flagship

By Jonathan Maze on Jan. 22, 2018

The company is slowing growth of Del Frisco's Grille amid sales challenges.

Subway is making a huge change to its loyalty program

By Jonathan Maze on Feb. 21, 2018

Subway MyWay Rewards will be available in all restaurants.

How to avoid falling victim to web trolls

By Bruce Horovitz on Mar. 26, 2018

Key actions to take to keep websites ADA compliant.

How a 10-year-old indie revamped its kitchen for speed

By Heather Lalley on Apr. 25, 2018

A Southern restaurant in Chicago focused its massive renovation on frying more chicken and, potentially, keeping and recruiting more line cooks.

This week’s restaurant nightmares: New management lessons

By Peter Romeo on Jan. 11, 2017

Get ready for the spread of fake news about serving dog and some creative lying by opportunists.

5 famous failed diversifications

By Peter Romeo on Mar. 13, 2017

Chipotle's discontinuation of ShopHouse is the latest instance of a secondary concept looking good on paper but not living up to expectations. Here are a few other spectacular examples.

This week’s 5 head-spinning moments: Reverse is the new forward

By Peter Romeo on Apr. 28, 2017

Some big chains are reversing themselves on customization, delivery, portioning and new-age staffing moves.

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