More in Operations

Technomic and innovative operators offer insight into running popular and profitable brunch services....More

A minor switch in Red Lobster’s dining room service setup, designed to trim labor costs, turns out to have major implications....More

The food on your menu may not be what you think it is....More

Ted’s Montana Grill pioneers a method by which restaurants that preach sustainability can back it up by purchasing water footprint offsets....More

Combining interaction times and shared "likes" can put a dollar value on social media fans....More

Grocers now looking at prepared foods and fast casual eateries as profit center....More

The explosion of smartphone ownership means your restaurant now needs a strong presence on multiple online platforms, not just the Internet....More

The recession may be over, but coupons and specials remain a challenge for restaurants....More

If you want to see the gold standard of restaurant brand-building in action, take a trip to one of Chipotle’s three “Cultivate” outdoor festivals....More

If you think you know your audience, think again. Restaurant guests can be a fickle bunch....More

A breakfast chain replaces the mud- and barbed wire components of popular adventure races with messy obstacles derived from its core menu items....More