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At FSTEC, restaurants show that technology is no longer a luxury
The Bottom Line: The difficult operating environment has pushed more operators to adopt technology to boost sales and save on labor. But many of these moves are defensive.Restaurant Business Exclusive Content
Leadership
Who's on your fantasy restaurant-management team?
Reality Check: Why bother with fantasy football when the ideal virtual C-suite is waiting to be picked? Here's my roster.
Food
Veggie Grill evolves the menu to keep pace with plant-based trends
Behind the Menu: Since the fast casual’s start in 2006, many new meat and dairy alternatives have come to market and consumers’ health perceptions have changed. Veggie Grill has been forced to change too.
Financing
The Subway saga takes another turn
The Bottom Line: Just when we thought the massive deal was set to go through, the feds stepped in to have their say.