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

5 pitfalls to avoid when opening a concept in a grocery store

Getting an emerging concept into a grocery store can be a smart—and relatively low-cost—way to build brand recognition and, potentially, add a retail channel. But challenges can abound.


Panera reveals plans for another 'clean' business

The fast-casual brand is said to be launching a consulting service for other restaurants.

Foam can be a sign that it's time to replace your oil, Advice Guy says.

The fast-casual burrito chain plans to divert 50% of its waste away from landfills by 2020.

The industry abounded in agility and ingenuity this week, smashing some longstanding traditions in the process. And the standout example of a brand that didn't change with the times moved one step closer to possible extinction.

A growing number of full-service restaurants are looking for relief from their financially beleaguered category by spinning off fast-casual satellite concepts.

Why franchising feels like being a mother with 300 children.

The old-school lunch counter is undergoing a rebirth. The luncheonette design makes smart business sense in an ever-challenging restaurant economy.

Several equipment companies have revisited holding technology and design. Improvements and upgrades are turning out hot foods that are pretty close to fresh-cooked.

Some of the earliest TV infomercials featured Ron Popeil hawking his famous Veg-o-Matic food chopper with the memorable catchphrase, “It slices! It dices!” Certainly, today’s heavy-duty, high-performance commercial food processors bear little resemblance to that prehistoric appliance—they can do so much more than just slicing and dicing.

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