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Operations

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

The latest perks

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.

Operations

Wood-fired ovens

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.

The health-oriented hybrid says a change in its business model makes expansion there too costly.

It's now illegal in some places to ask job applicants certain questions, or to serve some Asian dishes.

The so-called glove law sometimes appears to be ignored by fine-dining establishments. Advice Guy weighs in.

Former restaurateur and Office of Management and Budget Director Mick Mulvaney showed sympathy for franchising's plight if an expanded definition of the concept should stand. He promised to have the White House take a look.

Woe to the restaurant that won't change with the times. But some recent results of social and business pressures were real head-scratchers, including developments at Sonic and Starbucks.

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