Operations

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

This week’s 5 head-spinning moments: Research run amok

By Peter Romeo on Jan. 12, 2018

New reports make the case for expanding menu labeling to all restaurants and adopting a nationwide soda tax. It's enough to make you want to crave a $300 breakfast at Denny's.

Operations

How do you drain a double fryer?

By Jonathan Deutsch, Ph.D. on Feb. 08, 2018

Operations that use high-capacity units should make sure they have disposal systems to match, Advice Guy says.

Operations

2 well-known operators to shutter indie restaurants

By Heather Lalley on Mar. 19, 2018

David Chang and Danny Meyer will close units in 2018, another sign of challenging times for the restaurant industry.

Operations

Starbucks to close all U.S. units for racial-bias training

By Heather Lalley on Apr. 17, 2018

The half-day training, to be held May 29, follows widespread outrage after the arrest of two black men accused of trespassing by chain employees.

Operations

This week’s 5 head-spinning moments: Orgasms & smaller breasts

By Peter Romeo on Feb. 17, 2017

Even we blushed while perusing some of the week's uncelebrated but noteworthy developments.

Operations

13 weirdest customer draws at restaurants

By Kelly Killian on Apr. 12, 2017

See what passes as entertainment at restaurants these days.

Operations

This week’s restaurant nightmares: You’re kidding, right?

By Peter Romeo on Jul. 06, 2017

A different sort of whopper figured large in recent restaurant news. But it's all true—we swear it!

Operations

How to buy a good griddle

By Restaurant Business Staff on Jan. 12, 2006

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.

Operations