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Operations

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

Gear up for catering

By Kathleen Squires on Jul. 07, 2015

Many restaurateurs have been expanding their businesses remotely via catering, but to be successful, you must have the proper equipment.

Operations

This week’s restaurant nightmares: Heart stoppers

 By Peter Romeo on Sep. 27, 2017

Wait—isn't Halloween still weeks away? That didn't spare restaurants from the sort of scary stories that are usually told around a campfire. The evil this time came from snakes, clowns and liars.

Operations

Friendly’s debuts new prototype

By Restaurant Business Staff on Nov. 08, 2017

The new design features a drive-thru and revamped soda fountain area.

Operations

New delivery model gains speed

By Peter Romeo on Dec. 11, 2017

More chains are giving a self-delivery/third-party hybrid a try.

Operations

A few restaurant setbacks in 2017

By Restaurant Business Staff on Jan. 08, 2018

This year saw some challenging developments.

Operations

Immigration authorities mount crackdown in Calif.

By Peter Romeo on Feb. 02, 2018

This time, 77 businesses, including an unspecified number of restaurants, were alerted that all employees' I-9 forms would be checked. The demand landed employers in a tug of war between federal and state authorities.

Operations

Bogus IDs and the week’s other restaurant nightmares

By Peter Romeo on Mar. 07, 2018

Confusion over who's who has caused some problems for the restaurant industry and its allies this week. But that doesn't mean a restaurant can act on certain particulars of a person's ID, as one establishment painfully learned.

Operations

Protesters lash out against Starbucks

By Heather Lalley on Apr. 16, 2018

The company CEO says it will assess its training and response after the arrest of two black men for allegedly trespassing at one of its stores.

Operations

Food Halls 2.0: New twists on a fast-growing format

By Lauren Hallow on Feb. 14, 2017

There’s no end in sight to the food hall trend, but as competition grows, new concepts have to go beyond the standard formula to show why they’re worth visiting.

Operations

This week’s 4 head-spinning moments: Say what?

By Peter Romeo on Mar. 31, 2017

Why's an operator cheering a possible upswing in food prices? And has Maine's governor hit on a new way of getting restaurant employees' lobbying help? Those are just some of the questions that were posed by surprising developments of the past week.

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