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Operations

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

Best practices for reintroducing the breakfast buffet and other self-service amenities

 Sponsored content from our partner Tyson Foodservice-Lodging Team on Oct. 12, 2021

Here are some best practices for reintroducing the breakfast buffet with consumer priorities, safety and margins in mind.

Operations

What will Famous Dave’s parent do with all those brands?

 By Joe Guszkowski on Oct. 11, 2021

BBQ Holdings has added five concepts and hundreds of locations since last March—and each one has its purpose, said CEO Jeff Crivello.

Operations

Shake Shack updates its drive-thru plans

By Heather Lalley on Oct. 08, 2021

The fast-casual burger chain said it will open its first drive-thru in Maple Grove, Minn., instead of Orlando, as originally planned. Shake Shack said it intends to have 10 drive-thrus by the end of 2022.

Operations

Upscale concepts reap benefits of dine-in rebound

By Joe Guszkowski on Oct. 07, 2021

Consumers gravitated toward higher-end, experience-driven restaurants as they celebrated this summer, but true white-tablecloth places are still feeling the pandemic pinch.

Operations

Los Angeles moves forward with a vaccine mandate for restaurant guests

By Peter Romeo on Oct. 06, 2021

A requirement was approved Wednesday by the City Council, and Mayor Eric Garcetti has already signaled his support.

Operations

California limits restaurants' giveaway of condiments and utensils

By Peter Romeo on Oct. 06, 2021

Beginning next June, operators can only provide packets of catsup, sweeteners or disposable forks upon request.

Operations

Salmonella outbreak worsens as the source eludes investigators

By Peter Romeo on Oct. 04, 2021

The infection has now sickened 419 consumers in 35 states, with 66 people hospitalized.

Operations

3 restaurant situations worth watching

By Peter Romeo on Oct. 04, 2021

RB's Reality Check wonders whether these backburner events be the first sign of potentially disruptive trends.

Operations

First Watch views its limitations as its greatest asset

By Joe Guszkowski on Oct. 01, 2021

The newly public chain continues to innovate within its “daytime dining” framework, adding alcohol and developing a prototype designed to drive more top-line sales.

Operations

Why Bartaco made a big investment in reducing its carbon footprint

By Joe Guszkowski on Sep. 30, 2021

The casual-dining chain offset 11,000 metric tons of carbon this year without a traditional ROI in mind.

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