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Operations

Can AI solve the challenge of mass producing a truly artisanal sourdough?

The Croatian food engineers at Boogie Lab are bringing an AI-trained "smart fermenter" to the U.S. in partnership with Delmonico's steakhouse co-owner Dennis Turcinovic. Together they will launch the Boogie Bread bakery brand in North America.

Technology

For restaurant tech, 'unified commerce' is the new 'omnichannel'

Tech Check: More restaurants are looking to align their tech stacks from front to back, taking cues from a revolution already underway in retail.

The fast-casual brand was in freefall before it filed for bankruptcy last year. But improved operations and marketing, and a lot of hard work, have helped the chain turn the corner.

The Bottom Line: Wingstop, Burger King franchisees and robots were the big winners. But maybe count out dynamic pricing for a while.

Longtime former employees exited the company as stores closed or paychecks stopped showing. But they’ve since been hit with surprise medical bills, and they’ve found themselves unable to file taxes or collect unemployment benefits.

Once the domain of newspapers and magazines, restaurant criticism has spread to social media, where both reviewers and reviewees have the potential to become viral superstars.

Chipotle founder Steve Ells’ plant-powered concept pairs a chef-driven commissary kitchen with automated onsite prep and a unique brand of hospitality.

Reality Check: Conditions are aligning within the restaurant business for a leap in union activity. Yet apathy prevails.

The Bottom Line: People making $50,000 or less have cut back on dining as prices have soared. But that group remains an important source of industry traffic.

Reality Check: In his State of the Union Address, the chief executive touched on several government actions that would change restaurateurs' world. But except for his comments on immigration, it was deja vu all over again.

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