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Operations

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

Intelligent menu engineering: How to get started and where to focus

Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Business Intelligence (BI) and Analytics tools show that restaurant chains are pushing the envelope by assembling an optimized menu mix using a back office technique called Menu Engineering.

Operations

Menu marketing that boosts sales

The menu: It’s one of the first things customers see when they walk through a restaurant’s doors. And since it’s typically the first place consumers look for information about a restaurant’s brand, a menu can be a robust marketing tool for savvy operators.

At a time when the 500 largest U.S. restaurants chains saw a 1.4 percent decline in annual sales growth in 2013 compared to 2012, full-service steak houses showed a healthy growth of 6.2 percent, according to a 2014 report from Chicago research firm Technomic.

When asked by Fast Company magazine to name a must-have kitchen gadget not yet invented, Suzanne Goin, chef-owner of Los Angeles’ Lucques and A.O.C. restaurants, chose a tool that would automatically load the dishwasher.

Here are the most significant trouble spots in a product's lifecycle and a few ideas about how those trouble spots can help you better understand how to manage your food costs.

Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.

Mobile shift scheduling apps are not going to solve your labor management problems. Here’s what you need to know…

Restaurant operators will agree that providing nutrition information so that customers can make informed ordering decisions is a reality of business in these health-conscious times.

New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.

Most restaurant operators are looking long and hard at flavor profiles and calorie counts in this age of menu labeling. Posting the calories of restaurant menu items has been the law in parts of the country for several years, and before long, it will be required nationwide for chains with 20 or more units.