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Operations

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

Q4 restaurant sales surge, reversing lackluster 2017

 By Jonathan Maze on Feb. 09, 2018

The new Technomic Chain Restaurant Index shows 4.4% sales growth in the quarter.

Operations

Should caterers charge for wedding tastings?

 By Jonathan Deutsch, Ph.D. on Mar. 21, 2018

There's a way to cover costs while not coming off as greedy, Advice Guy says.

Operations

15 memorable takeaways from the 2018 Restaurant Leadership Conference

By Jonathan Maze on Apr. 19, 2018

Speakers at this year’s event offered up some unforgettable comments.

Operations

4 stealable business ideas from Spain

By Jill Failla on Apr. 13, 2017

Restaurateurs in Spain have hit on some unusual ways to address problems they have in common with peers in the United States. Here are a few of the innovations.

Operations

Steamers that do their job

By Restaurant Business Staff on Feb. 13, 2006

Interest in healthier eating has boosted the use of steamers, but memories of water-related problems and dependability issues still dog the category. In response, manufacturers have come up with clever variations for generating steam and regulating temperature and pressure.

Operations

What’s brewing?

By Restaurant Business Staff on Apr. 01, 2010

Customers raised on Starbucks expect to be able to order specialty coffees any place they patronize. The challenge for the restaurant operator is how to offer a range of coffee drinks without burdening a stretched-thin staff. Fortunately, there are a number of automatic or semi-automatic coffee machines that can virtually duplicate the coffeehouse experience.

Operations

MexiCali Burrito turns to Phoodeez to boost its corporate catering

By Joann Whitcher on Apr. 05, 2013

MexiCali Burrito Co., a, family-owned taqueria in Kendall Square in Cambridge, Massachusetts, was already well into catering when it signed up with Boston start-up Phoodeez (pronounced food-ies) to boost its corporate reach.

Operations

Shaking up the grab-and-go market

By Lisa Arnett on Sep. 19, 2016

For operators looking to stake a claim in grab-and-go, boxed sandwiches in a cooler might not cut it anymore.

Operations

4 restaurant fights raging unnoticed

By Peter Romeo on Oct. 12, 2017

A union goes after a small restaurant chain, Tim Hortons franchisees head to court, Starbucks battles monsters, and two of the industry's best-known chefs draw spatulas—some of the business's most intense struggles have somehow dodged notice. Until now.

Operations

Great ideas? Not these

By Peter Romeo on Nov. 15, 2017

In a magazine issue packed with big ideas, it’s only fitting we pause and salute the real stinkers—the notions that were somehow greenlighted instead of prompting hushed comments about the originator seeming so normal otherwise.

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