Operations

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

Grubhub makes a bold move into grocery delivery

By Heather Lalley on Jun. 25, 2024

Retail Watch: The third-party delivery platform is joining forces with Albertsons, adding more than 1,800 supermarkets to its offerings.

Operations

New York restaurateur shares cautionary tale of cyber scam

By Lisa Jennings on Jun. 25, 2024

A sophisticated attack robbed Gotham Bar & Grill of its payroll and forced the restaurant to shutter temporarily. Owner Bret Csencsitz wants others in the industry to learn from his mistakes.

Operations

Chick-fil-A's top-ranking customer-satisfaction score may be slipping

By Lisa Jennings on Jun. 25, 2024

In this year's American Customer Satisfaction Index, the Atlanta-based chicken chain remains the top-ranked limited-service chain. But its score declined.

Operations

Hooters closes some struggling restaurants, citing a difficult market

By Joe Guszkowski on Jun. 24, 2024

The sports bar chain abruptly shut its doors in parts of Texas, Florida, Kentucky and Virginia. A local media outlet put the total number of closures at 40.

Operations

Is it time to tighten up the summer dress code?

By Jonathan Deutsch, Ph.D. on Jun. 21, 2024

Advice Guy: RB’s operations expert weighs in on whether it’s appropriate for servers to bare their armpits.

Operations

Steal these operational hacks from college dining, health care and more

By Patricia Cobe, Benita Gingerella, Reyna Estrada, Tara Fitzpatrick and Peter Romeo on Jun. 20, 2024

From AI as a menu-planning tool to pickling vegetable scraps, these ideas are ready to put into action, courtesy of the Menu Directions conference.

Operations

Atlas Restaurant Group acquires majority stake in Big Fish Restaurant Group

By Lisa Jennings on Jun. 20, 2024

The strategic partnership brings to 50 the number of restaurants within Baltimore-based Atlas' portfolio.

Operations

Lower-income consumers remain a problem for Olive Garden

By Joe Guszkowski on Jun. 20, 2024

The Italian restaurant chain said it’s keeping prices low and doing more to promote value, including its bottomless breadsticks. But it refuses to jump on the discounting bandwagon to drive traffic.

Operations