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Operations

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

Outback parent bows to an activist investor

Bloomin' Brands agreed to add an industry veteran to its board under an agreement with Jana Partners, one of two shareholders that have been sympathetic to spinning off secondary brands.

Operations

Can restaurants donate leftover food?

Wasted food is painful to see. Here's what operators can do about it, Advice Guy says.

Is the industry going a little crazy, or is it just a garden-variety midlife crisis? Here's the evidence to consider.

Bojangles’ newest prototype features what the chain calls a Biscuit Theater. Behind the cash register is a window looking into the kitchen, where biscuits are prepared.

Will The Proud Bird fly after its multiconcept makeover?

The Starbucks revolution has permanently changed the face of coffee consumption. Coffee drinkers expect high-quality brews everywhere they go, and restaurants have taken this as a cue to improve their offerings. Manufacturers are obliging, developing equipment innovations to keep pace.

Sometimes the secret in doing something right is simply a matter of going back to basics. When it comes to pizza, that means using a wood-fired oven to give the crust a slight char and the toppings that savory “fire-roasted” flavor.

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

Now in the recovery stage, operators are doing whatever they can to get their diners back up and running and ensure the safety and stability of affected employees.

Focusing on hospitality and maximizing the guest experience can be a key point of differentiation—and a way to keep guests coming back.

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