Operations: Page 46
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McDonald's will sell McD Tech Labs to IBM
The sale of the platform reflects the chain's evolving approach to insourcing versus outsourcing technology, CEO Chris Kempczinski said.
By Emma Liem Beckett • Oct. 27, 2021 -
Courtesy of PR Newswire
Cracker Barrel debuts Los Angeles ghost kitchen
Cracker Barrel Kitchen will deliver the chain's menu through DoorDash, Uber Eats and Grubhub, and marks the casual chain's entry in the City of Angels.
By Alicia Kelso • Oct. 26, 2021 -
Explore the Trendline➔
Wavebreakmedia via Getty Images
TrendlineBack-of-house Technology
From voice AI at the drive-thru to robot-powered makelines, restaurants are investing in technology solutions to optimize kitchen operations and reduce employee turnover.
By Restaurant Dive staff -
Courtesy of C3
C3 is opening first brick-and-mortar market in Manhattan
The digital restaurant platform's 40,000-square-foot food hall, dubbed Citizens New York, will allow diners to eat on-premise or order for takeout and delivery.
By Aneurin Canham-Clyne • Oct. 26, 2021 -
Permission granted by Sweetgreen
Sweetgreen expects to double its footprint as a public company
The fast casual chain, which had 140 locations as of the end of September, expects to diversify its real estate with drive-thru and pickup only locations.
By Julie Littman • Oct. 26, 2021 -
Joe Raedle via Getty Images
Labor shortage squeezes Popeyes' late night business
Staffing challenges led to about an hour reduction in operating times, particularly during evening hours when checks tend to be higher due to more family business, the company said on an earnings call Monday.
By Julie Littman • Oct. 25, 2021 -
Courtesy of Blaze Pizza
Deep DiveFranchisees are flocking to fast casuals to grow. Here’s why.
As the segment shows greater resiliency compared to casual dining, restaurant operators are making deals for expansion, taking advantage of a real estate surplus and rebounding traffic.
By Julie Littman • Oct. 25, 2021 -
TGI Fridays snags sales lift from C3 virtual brand, plans to expand it
The chain began testing Krispy Rice in Orange County, California, and Maryland restaurants, with sales at these units nearly doubling from the first week.
By Alicia Kelso • Oct. 22, 2021 -
Permission granted by Portillo's
Portillo's eyes 600 units following its $405M IPO
CEO Michael Osanloo said the Chicago-based chain's new capital structure allows it to pay off significant debt, and it expects to open locations in nearby Midwestern states and the Sunbelt.
By Julie Littman • Oct. 22, 2021 -
Permission granted by Miso Robotics
Buffalo Wild Wings tests robotic chicken wing fryer
Through a pilot program with Miso Robotics, the full-service chain's parent company plans to deploy Flippy Wings to its ghost kitchen and eventually install it in a Buffalo Wild Wings location this year.
By Julie Littman • Oct. 21, 2021 -
Permission granted by Taco Bell
How 5 new QSR designs optimize the off-premise experience
From multiple drive-thru lanes to GPS-enabled curbside pickup, fast food brands are embracing new designs to create frictionless off-premise channels.
By Julie Littman • Oct. 20, 2021 -
Dia Dipasupil via Getty Images
NRA urges mayors to support expanded outdoor dining through winter
Outdoor dining makes up 20% or more of daily sales at 68% of full-service restaurants, but 61% of these operators can only use their outdoor spaces through October, according to the National Restaurant Association.
By Alicia Kelso • Oct. 20, 2021 -
In-N-Out refuses to enforce San Francisco's vaccine mandate
The chain, which is calling the health order government overreach, had to temporarily close its only San Francisco location after it refused to check customers' vaccine statuses.
By Julie Littman • Oct. 20, 2021 -
Maja Hitij via Getty Images
Report: Takeout and delivery orders expected to increase into the holiday season
Almost two-thirds of diners said they will consider ordering in instead of dining out as the holidays approach, citing their fears of the COVID-19 delta variant, according to a BentoBox survey.
By Alicia Kelso • Oct. 19, 2021 -
Tamir Kalifa via Getty Images
Restaurants are plotting aggressive franchise expansion. Here’s where — and why.
Surging diner demand, strong franchising sales and second-generation real estate left by shuttered eateries have created a market primed for expansion, with chains targeting Southern states with lax COVID-19 rules.
By Emma Liem Beckett • Oct. 18, 2021 -
brittak via Getty Images
Sponsored by WazeIs your restaurant ready for the busiest travel days of the year?
Learn how restaurants can better prepare for on-the-go customers during the holiday season.
Oct. 18, 2021 -
Jack Taylor via Getty Images
OpinionRestaurants need to break past third-party delivery apps
Never underestimate the internal efforts needed to get your organization aligned for digital growth, writes Matt Carinio, VP of strategy and consulting at Hathway.
By Matt Carinio • Oct. 14, 2021 -
Thai Phi Le/Restaurant Dive
Wendy's to use AI, machine learning to improve customer experience
Through a partnership with Google Cloud, the fast food chain will offer diners tools like speech-to-text, Google Maps and Search.
By Julie Littman • Oct. 12, 2021 -
Permission granted by MrBeast Burger/Virtual Dining Concepts
Deep DiveHow host kitchens are propelling virtual brands forward
Despite the rapid expansion, many experts question whether delivery-only concepts have long-term sustainability.
By Julie Littman • Oct. 11, 2021 -
Bond
Reef Technology's expansionReef Technology acquires logistics partner Bond
The acquisition strengthens Reef's distribution capacity, which will now include Bond's last-mile delivery nano-warehouses.
By Emma Liem Beckett , Aneurin Canham-Clyne • Oct. 7, 2021 -
Permission granted by Wow Bao
Deep DiveWant to expand through host kitchens? Here's what you need to know.
Brands should keep in mind how they plan to maintain consistency in food quality and the customer experience.
By Julie Littman • Oct. 7, 2021 -
Permission granted by Otto's Tacos
Deep DiveRecipe for revenue: Why restaurants are becoming host kitchens
Restaurants are leveraging unused kitchen capacity to facilitate the delivery of other brands and rake in extra cash.
By Julie Littman • Oct. 4, 2021 -
Permission granted by First Watch
First Watch eyes significant growth following first day as public company
The proceeds of its IPO, which initially raised $170 million, will help pay off debt and fuel the chain's goal of reaching 2,200 units, CEO Chris Tomasso said.
By Julie Littman • Oct. 4, 2021 -
Chili's parent company to boost hourly employee pay to $18 by 2023
Brinker International also plans to raise Chili's general manager pay from $87,000 to $100,000 by 2025, a move that's part of the restaurant group's overall strategy to improve staffing.
By Julie Littman • Oct. 1, 2021 -
Spencer Platt via Getty Images
NRA: 78% of operators report decline in dine-in business
Eighty-five percent of operators are reporting slimmer margins due to rising food, labor and occupancy costs, a September survey from the National Restaurant Association Research Group found.
By Julie Littman • Sept. 30, 2021 -
Courtesy of Yelp
Yelp tool helps restaurants manage operations amid off-premise surge
The reservation platform's Guest Manager streamlines its front-of-house products into one suite. The company also debuted a feature that identifies virtual or delivery-only restaurants.
By Alicia Kelso • Sept. 29, 2021
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