Operations

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

Converting to an energy-efficient kitchen

By Restaurant Business Staff on Dec. 31, 2012

With today’s ever-increasing energy costs, restaurant operators are taking a closer look at the energy use of their major kitchen equipment.

Operations

Multitasking cooking centers: a kitchen workhorse

By Lisa Arnett on Nov. 12, 2015

While some operators have streamlined their menus, others have turned to pieces of equipment that offer up an array of functions in one hardworking package.

Operations

Pop-up operators share 4 hacks for success

By Heather Lalley on Oct. 03, 2017

How to make money, build brand awareness and (hopefully) avoid getting a cease-and-desist letter.

Operations

3 trends gaining ground in November

By Benita Gingerella on Nov. 10, 2017

As the weather turns colder, chains are tapping into diners’ desire for piping-hot comfort foods, while still keeping an eye on health.

Operations

Tip pooling proposal runs into trouble

By Peter Romeo on Dec. 14, 2017

A procedure change suggests the measure is meeting considerable public resistance.

Operations

This week’s 5 head-spinning moments: Research run amok

By Peter Romeo on Jan. 12, 2018

New reports make the case for expanding menu labeling to all restaurants and adopting a nationwide soda tax. It's enough to make you want to crave a $300 breakfast at Denny's.

Operations