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

Pops of color in a sea of stainless steel

While stainless steel still reigns supreme, a number of manufacturers are jazzing up their equipment with bright bursts of color.


Spotlight on solar power

With QSRs partnering with energy providers through rebate programs, it could be prime time for operators to catch some rays—but only if the investment is good.

We interrupt the string of bleak industry news to highlight a few reasons for encouragement.

Red Robin Express will have no storefront, just production capabilities for producing the food found in full-service units.

Reconsideration of the controversial practice underscores the more moderate approach of the reconstituted board.

The web allows operators to learn more about their customers than ever. Advice Guy explains how to capitalize on that info without making diners uncomfortable.

The chain is aiming to shake up the market with changes in the ways it sells food, uses employees and touts value. Here are some of the operational and marketing shifts it revealed to investors last week.

The chain’s NextGen Cup Challenge will award grants to inventors who develop green cup solutions.

The annual Restaurant Leadership Conference in Phoenix provided confirmation for some things we already knew and perhaps a few we didn’t—like the inevitability of alcohol delivery.

Restaurateurs learned their world truly is shrinking, but they can't readily say the same about delivery concerns.

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