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Operations

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

Long John Silver’s modernizes its drive-thrus

 By Heather Lalley on Feb. 07, 2018

The seafood chain has added animated video screens and high-def audio, part of a larger update for the brand.

Operations

Melting Pot revamps with an eye on takeout

 By Peter Romeo on Feb. 07, 2018

The fondue chain is changing its format for the first time in 43 years to provide a variety of dining experiences, including shared cocktails.

Operations

Afternoons emerge as the new restaurant battleground

By Peter Romeo on Feb. 08, 2018

Several big players are talking about the stretch between lunch and dinner as an opportunity akin to what breakfast afforded a few years ago.

Operations

Dunkin' Donuts airs details of its repositioning plan

By Peter Romeo on Feb. 08, 2018

A three-year Blueprint for Growth was released this morning to coincide with a gathering of Dunkin' Brands investors.

Operations

How do you drain a double fryer?

By Jonathan Deutsch, Ph.D. on Feb. 08, 2018

Operations that use high-capacity units should make sure they have disposal systems to match, Advice Guy says.

Operations

Q4 restaurant sales surge, reversing lackluster 2017

By Jonathan Maze on Feb. 09, 2018

The new Technomic Chain Restaurant Index shows 4.4% sales growth in the quarter.

Operations

6 surprises from Dunkin’ Donuts

By Peter Romeo on Feb. 12, 2018

The chain is aiming to shake up the market with changes in the ways it sells food, uses employees and touts value. Here are some of the operational and marketing shifts it revealed to investors last week.

Operations

Stayin' alive across foodservice channels

By Chris Keating on Feb. 12, 2018

Restaurants continue to defy traditional categorizations.

Operations

The restaurant industry's image problem

By Peter Romeo on Feb. 12, 2018

The industry has been hit with some bad PR—so now it’s time to get on the soapbox.

Operations

Delivery is the future—or is it?

By Jonathan Maze on Feb. 12, 2018

For all the hype behind delivered food, not everybody is convinced it’s inevitable.

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