Operations

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

Supply chain challenges continue to plague restaurants

By Jonathan Maze on Sep. 09, 2021

KFC is shifting its advertising away from boneless chicken toward products where there are more “abundant” quantities.

Wingstop rolls its Thighstop virtual brand onto its main menu

By Heather Lalley on Sep. 08, 2021

After launching the virtual concept in June, Wingstop said it was time to offer the bone-in thighs and Thigh Bites on its regular menu. Thighstop is still available via DoorDash.

Operations

Pink Taco names Stephan Schneider COO

By Peter Romeo on Sep. 07, 2021

The operations executive previously worked for Hakkasan Group and several restaurant-affiliated companies overseas.

Operations

Michigan aims to cure a social ill of meal delivery

By Peter Romeo on Sep. 07, 2021

The state is teaming up with a charity and the Kiwibot robotics company to bring delivery within reach of more consumers and small businesses.

Operations

Ensure off-premise food safety and quality with top-tier packaging

Sponsored content from our partner Huhtamaki on Sep. 01, 2021

According to Technomic’s 2020 Delivery and Takeout Consumer Trend Report, 67% of consumers say they anticipate continuing to use contactless delivery services even once dine-in services resume.

Premium

Operations

Potbelly goes back to the drawing board

By Heather Lalley on Aug. 31, 2021

The fast-casual sandwich chain is rolling out a new menu little more than two years after its last menu revamp. It is also scrapping a new store design that didn’t achieve its goals.

Operations

The delta variant is interrupting McDonald’s dining-room reopening plans

By Jonathan Maze on Aug. 30, 2021

The burger giant told operators they should consider closing interior seating again as cases surge in many markets.

Operations

Chicago expedites restaurant permitting to get darkened sites back into use

By Peter Romeo on Aug. 27, 2021

Under the pilot program, restaurants converted from a pre-existing dining establishment can use the safety approvals granted to the concepts they replace. The shift is expected to cut two weeks out of the opening process.

Operations