Operations

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

This week’s 5 head-spinning moments: Radical transitions

KFC is tinkering with a new health-minded concept, while also testing life as a retailer. And those aren't the only transformations that snared attention.

Operations

New indoor and outdoor grills and smokers

With new indoor and outdoor equipment, grilling and smoking have been made easy. Here are the key issues to consider when purchasing a new grill/smoke setup for your shop.

With their typical bland colors and limited materials palette, one would assume that not much thought is given to selecting the workman-like coverings for walls and ceilings in restaurant kitchens— and it’s easy to see why it might appear that way: If no one is going to see it, does it really matter what goes on them?

Whether you’re grilling in your kitchen or outdoors, here’s how to find the grill that’s right for your operation.

As storage space contracts, chains are getting resourceful with everything from shelves to ceiling height and inventory.

Even a seemingly harmless slightly wobbly table an leave a bad taste in the guest’s mouth—no matter how good the meal is.

The service is now available nationwide after being piloted in limited markets earlier this year.

A look at delivery, failed comebacks and a plethora of deals that upended the industry this year.

Operators must figure out how their businesses will keep up this year.

Several restaurant brands, such as &pizza, were named to Fast Company’s just-released list of the World’s Most Innovative Companies. Here’s what keeps them—and others—creating.

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