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

Surprise! Your image of ghost kitchens might be wrong

Day One of the FSTEC technology conference served up a slew of jaw-droppers about current industry issues, from labor to supply chain to virtual concepts and ghost kitchens.


Dave & Buster’s posts a record-breaking quarter

“Our brand is back and we are stronger than ever,” the eatertainment chain’s CEO said Thursday, noting the company has emerged from the pandemic hitting new high watermarks on nearly all financial metrics.

More than two dozen quick-service and fast-casual chains have introduced new prototypes over the past 15 months. Here’s a look at the trends behind them.

The 57,000-square-foot facility in Virginia will be used to create and package dips and spreads branded under the fast-casual chain’s name to be sold in grocery stores nationwide.

Improper food temperature is consistently cited as one of the most common food safety violations by the U.S. Food & Drug Administration and addressing food safety requires a rigorous temperature monitoring system.

9/11 should never be forgotten by the restaurant industry, according to RB's Reality Check. Here's a vivid refresher for those who didn't experience it firsthand.

KFC is shifting its advertising away from boneless chicken toward products where there are more “abundant” quantities.

After launching the virtual concept in June, Wingstop said it was time to offer the bone-in thighs and Thigh Bites on its regular menu. Thighstop is still available via DoorDash.

The operations executive previously worked for Hakkasan Group and several restaurant-affiliated companies overseas.

The state is teaming up with a charity and the Kiwibot robotics company to bring delivery within reach of more consumers and small businesses.

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