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

Granite City strives for more fun with a revamp

The chain of brewery restaurants is recasting its menu and operations with both the guest and employee in mind.


How restaurants are optimizing the menu for delivery success

Upgraded packaging is just part of the strategy. Find out what else operators are doing.

In what’s believed to be a first-of-its-kind hearing, the City Council pressed operators and outside services for information on how third-party delivery works and what issues need to be resolved.

Bacon is a perennial customer favorite and therefore an essential item on many restaurant menus. In fact, according to MenuMonitor, 81% of restaurants have it on their menus. However, it can also pres...

At the six-month mark, critical forces have clearly emerged. Here’s a sampling.

At many restaurants around the country, environmental sustainability has become as popular with customers as the food itself.

Effective foodservice management requires operators who attend to every step in their supply chain. Without this focus and attention to detail, foodservice companies may find it nearly impossible to manage the complex web of suppliers and distributors and their overall cost structures.

&pizza co-founder Steve Salis has launched a bakery-focused concept within the Washington, D.C.-based all-day breakfast chain.

The fast-growing Mediterranean fast casual is allowing customers who place digital orders to drive up to a designated window to get their food.

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