Operations

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

Eatertainment concept wins Danny Meyer-affiliated investment

By Lisa Jennings on Mar. 13, 2024

Enlightened Hospitality Investments supports Five Iron Golf with $20 million to help open Grand Central Station flagship.

Operations

To the readers of Restaurant Business

By Restaurant Business Staff on Mar. 12, 2024

An unexpected error has led to inadvertent charges to our RB+ subscribers. We sincerely apologize for this inconvenience, and are working to resolve this as soon as possible.

Operations

SEC drops its plan to require field-to-fork environmental reporting

By Peter Romeo on Mar. 11, 2024

Working Lunch: The agency realized the mandate was too unwieldy and extensive.

Operations

Hype aside, is Panera exempt from California's wage bill?

By Lisa Jennings and Peter Romeo on Mar. 08, 2024

News analysis: The controversy involving Panera Bread franchisee Greg Flynn may be moot, but the exemption baked into the impending fast-food wage remains unexplained.

Operations

What sets Korean fried chicken chains apart?

Sponsored content from our partner Bonchon on Mar. 08, 2024

As Korean fried chicken restaurants become more popular, potential franchisees (and consumers) may wonder: what makes Korean fried chicken different? Learn more today.

Operations

Should a sushi concept sacrifice authenticity and add a wine list?

By Jonathan Deutsch, Ph.D. on Mar. 08, 2024

Advice Guy: The answer depends on how popular the restaurant is, but it’s rarely a bad idea to make customers happy, RB’s operations expert says.

Operations

El Pollo Loco expects double-digit wage inflation

By Lisa Jennings on Mar. 08, 2024

The California fast-food wage coming next month will force the chain to increase prices, but also look for ways to cut costs across operations.

Operations

Noodles & Company names Drew Madsen CEO, plots menu overhaul

By Lisa Jennings on Mar. 07, 2024

The former Panera Bread president has served on the board and was interim CEO since November. He has launched a return to roots, aiming to embrace an identity as a culinary comfort kitchen.

Operations