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

Weighing your options

With today’s rising ingredient costs and tight margins, portion control is more essential than ever. That’s why scales are so important in both back- and front-of-house.


Into the oven

Made-to-order pizza concepts rely on speedy, high-temperature ovens to fire up customized pizzas.

Restaurants influenced more than food trends this week. Just ask those waifs in outlandish outfits who strutted the runways this week in New York City.

Restaurateurs will have a chance to comment on the revision proposed by the FDA.

Delivery is just a small portion of the off-premise market, but it’s growing at a rapid clip—both in terms of consumer demand and operator execution.

A lawsuit accusing the chain of duping customers with underfilled drinks was thrown out by a federal court.

The so-called glove law sometimes appears to be ignored by fine-dining establishments. Advice Guy weighs in.

Former restaurateur and Office of Management and Budget Director Mick Mulvaney showed sympathy for franchising's plight if an expanded definition of the concept should stand. He promised to have the White House take a look.

Woe to the restaurant that won't change with the times. But some recent results of social and business pressures were real head-scratchers, including developments at Sonic and Starbucks.

Sometimes silence can really be golden for restaurants. Here's proof.

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