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

Court decides Jimmy John's franchisees can be sued, too

The licensees will be party along with the franchisor to a class-action suit alleging wage theft, a weird twist on "joint employer."


Naf Naf Grill is ready to roll

The youngest brand in Roark's expansive restaurant portfolio has been shaped and adjusted to be the company's next growth vehicle.

The Trump administration takes on tip pooling, insurance costs and overtime.

The measure expressly prohibits employers from keeping tips when sharing gratuities with back-of-house staff.

The casual chain is looking at kitchen-only formats after shrinking the size and tweaking the back of house of its conventional stores.

Only a stretch can explain this week's blunders, mishaps and cons.

Business as usual is out the door. These factors are causing operators to reshape the traditional model.

Operators are employing science, Instagrammable presentations, off-premise innovation and more to drive scoop sales.

While many factors go into a restaurant food safety program, avoiding time-temperature abuse along the supply chain is critical. A variety of equipment, labeling systems and temperature-measurement technology is available to ensure food safety.

When it comes to this year's crop of new products, once again it's all about "green."

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