Edit

Operations

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

How restaurants can sniff out fish fraud

Operators should know the difference between a Dover sole and a flounder—and it starts with your vendor, Advice Guy says.

Operations

Authorities piece together what happened in mass shooting at Borderline Bar & Grill in Calif.

Still unanswered: Why that particular restaurant, and what set the gunman off?

Operations

Fiesta Restaurant Group stock drops after earnings shortfall

By Heather Lalley on Nov. 06, 2018

The parent company of Taco Cabana and Pollo Tropical lagged behind analyst expectations and saw minimal traffic growth, prompting stock prices to nosedive.

Operations

A restaurateur’s guide to the 2018 midterm elections

By Peter Romeo on Nov. 05, 2018

Several proposals on state and local ballots could profoundly impact restaurants. Here’s a rundown.

Operations

Shake Shack sees same-store sales dip

By Heather Lalley on Nov. 02, 2018

The better-burger chain hopes menu innovation and new store openings will give sales and traffic a boost.

Operations

Starbucks reports its best quarter in more than a year

By Heather Lalley on Nov. 02, 2018

But even with 4% same-store sales growth, the coffee giant’s traffic continues to decline.

Operations

Habit Restaurants appoints industry vet to chief brand officer

By Heather Lalley on Oct. 31, 2018

The fast-casual burger chain reported same-store sales growth of 3.6% for Q3.

Operations

3 restaurants blurring the lines with in-house c-stores and grocery

By Heather Lalley on Oct. 29, 2018

These concepts are hoping consumers will want to grab a meal now—and fixings for another meal or snack later.

Operations

Rebranding TLC: Timing, laying groundwork, communication

By Heather Lalley on Oct. 23, 2018

Advanced planning is key to the success of big, outward-facing brand changes, industry experts say.

Operations

What should I do when my restaurant can’t toss out food?

Sponsored content from our partner Tabulate on Oct. 22, 2018

Zero-waste legislation challenges restaurant owners to implement food-waste management practices without compressing already tight margins.