Continue to Site >>>

Operations

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

Catering strategy is key to driving off-premise dollars

By Sara Rush Wirth on Feb. 27, 2018

The overall restaurant catering market reached more than $58 billion in 2017, from a strong $37 billion in 2011.

Operations

This week’s restaurant nightmares: Scary kids

 By Peter Romeo on Apr. 02, 2018

Kids supposedly say the darnedest things. But they draw things even more frightening. Yet, it was an adult who wreaked recent havoc at In-N-Out.

Operations

The best U.S. cities to open a restaurant

By Peter Romeo on Apr. 30, 2018

A new study highlights the large urban centers where a small business like a restaurant has the best chance of succeeding.

Operations

This week’s 4 head-spinning moments: Time sucks

By Peter Romeo on Jan. 20, 2017

Strange times can bring equally unusual developments to the restaurant industry. Here's the proof.

Operations

This week’s 5 head-spinning moments: Going too far?

By Peter Romeo on Mar. 17, 2017

Restaurants could be losing one of the industry's key federal protections, and that's not the only extreme possibility that emerged for the business.

Operations

The largest limited-service franchisees by region

By Mary Chapman on Aug. 04, 2017

A look at the largest franchisees in each region finds companies that are experts in their markets, and have local management and distribution to support franchisee stores.

Operations

Storage gear: Time for a change?

By Restaurant Business Staff on Jun. 12, 2008

Shelving and food storage equipment is usually taken for granted—it’s just there when you need it. But manufacturers now design many of these products to not only be efficient but to assist with food safety concerns, too. So now may be a good time to take a look at these back-of-house stalwarts to see if they could use some updating.

Operations

2012 new equipment

By Restaurant Business Staff on Dec. 01, 2011

Every year, equipment manufacturers introduce new products designed to help operators work more efficiently and profitably. This year was no exception.

Operations

Dishwasher list

By Patricia Cobe on Oct. 14, 2014

When asked by Fast Company magazine to name a must-have kitchen gadget not yet invented, Suzanne Goin, chef-owner of Los Angeles’ Lucques and A.O.C. restaurants, chose a tool that would automatically load the dishwasher.

Operations

This week’s restaurant nightmares: Dis communication?

By Peter Romeo on Sep. 06, 2017

Effective communication usually defuses conflict. But not necessarily in the current-day restaurant business.

  • Page 270