Operations

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

Loyalty left behind in third-party delivery deals

By Sara Rush Wirth on Jan. 24, 2017

While there are certainly a number of back-end challenges when it comes to partnering with a delivery service, there’s another problematic area: loyalty.

Operations

3 ways BWW is battling for lunch domination

By Lizzy Freier on May 16, 2017

Its winning recipe combines convenience, value and a smart marketing strategy.

Operations

Restaurant sales, traffic backslide in July

By Peter Romeo on Aug. 11, 2017

The average check also slipped as chains tried to lure patrons with deals.

Operations

The latest perks

By Restaurant Business Staff on Feb. 28, 2008

The Starbucks revolution has permanently changed the face of coffee consumption. Coffee drinkers expect high-quality brews everywhere they go, and restaurants have taken this as a cue to improve their offerings. Manufacturers are obliging, developing equipment innovations to keep pace.

Operations

Wood-fired ovens

By Restaurant Business Staff on Feb. 01, 2012

Sometimes the secret in doing something right is simply a matter of going back to basics. When it comes to pizza, that means using a wood-fired oven to give the crust a slight char and the toppings that savory “fire-roasted” flavor.

Operations

New vs. used equipment

By Rob Benes on Feb. 02, 2015

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

Operations

3 ways operators are keeping business afloat in spite of Hurricane Harvey

By Brett Dworski on Sep. 08, 2017

Now in the recovery stage, operators are doing whatever they can to get their diners back up and running and ensure the safety and stability of affected employees.

Operations