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Operations

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

 By Lisa Jennings on Mar. 19, 2024

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

Three best practices to maintain food quality when operating multiple locations

 Sponsored content from our partner MarginEdge on Mar. 14, 2024

Maintaining consistent food quality is not just important, but essential for multi-unit restaurants.

Financing

Here's where restaurant menu prices are increasing the most

By Jonathan Maze on Mar. 13, 2024

Average price increases rose 4% over the past year, according to Technomic. But restaurants raised prices more for proteins and less for sides and alcohol. And cold coffee beverage prices took off.

Food

Inside Kernel, where culinary and tech meet in a new fast-casual model

By Patricia Cobe on Mar. 13, 2024

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

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.

Food

How 'Shark Tank' turned these restaurateurs' dreams into reality

By Patricia Cobe on Mar. 07, 2024

Budding culinary entrepreneurs come onto the TV show with hopes of scoring an investment. Some are more successful than others.

Operations

Build a better menu: Solving the profit vs. price puzzle

Sponsored content from our partner Entegra on Mar. 06, 2024

Get the tips, tools and tech restaurants need.

Food

Panera Bread unveils a major new menu overhaul

By Lisa Jennings on Feb. 29, 2024

A streamlined menu launches in April with nine new dishes and recipe upgrades for 12 classics. But say goodbye to flatbread pizzas.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

By Patricia Cobe on Feb. 28, 2024

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Food

Brown sugar bacon returns to Arby's in 3 sandwiches

By Patricia Cobe on Feb. 20, 2024

The bacon adds a sweet-salty layer of flavor to a BLT, Roast Beef and Turkey sandwich.

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