Operations

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

How to buy a good griddle

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.

Operations

It’s easy cleaning green

Not to argue with Kermit the Frog, but these days it’s easier than ever to be green, particularly when it comes to your options in cleaning products.

We asked some of today’s top mixologists to name their favorite tech tools behind the bar, with the direction that it didn’t have to be electronic.

Open kitchen concepts satisfy the curiosity and demand for transparency of the public, but they are a modern-day fishbowl for chefs. Here are some best practices.

Now Cook County is scrambling to identify means of making up the revenue deficit. One idea floated: legalizing marijuana.

A test by 1,400 mystery shoppers shows some definite differences in wait times and the management of expectations.

Progress ran into some resistance this week, in part because of robots running amok. But reactions to the industry's harassment scandals showed the clock isn't rolling back.

Among the features are a special drive-thru service for loyalty program members, along with a new retail area featuring fresh fruit.

Restaurants continue to defy traditional categorizations.

Who said the industry is color blind? On the other hand, there are parties saying it's crooked.

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