Tech Case Study: foodlife Marries Technology and Service

foodlife, a single-unit, fast-casual concept of LEYE in Chicago’s Water Tower, does not have kiosks or tablets, but it has the same goal. It has a point-of-sale ordering system that relieves customers and chefs of handling cards or cash.

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P.F. Chang’s Opens First UK Outpost

P.F. Chang’s debuted its first UK location in August.

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bite-sized buzz for August

A roundup of interesting bits of news that came across the editor’s desk, including news about Starbucks, McDonald's, a bunch of mergers and acquisitions, development deals, and more.

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Mega Chains Jump on the Tech Bandwagon

Customer-facing technology has been used by independent operators and smaller chains for a number of years. Recently, however, some of the giants have gotten on board. The challenge is to talk franchisees into purchasing and supporting the technology.

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Bread Factory Converted to Brewery

Single Speed Brewery began operating in Cedar Rapids, Iowa, in 2012 with a brewing operation and a taproom that seats about 40. Success came quickly, and the company began scouting spots for a second location within several months of opening.

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Trend: Green Restaurants

Green can mean a lot of things these days. In the restaurant world, it can mean growing your own food on-site, partnering or even managing local farms, installing energy-efficient equipment, using reclaimed wood and other sustainable materials, composting, recycling, using LED lighting and more. Here’s a look at four restaurants with some unique interpretations of what it means to be green.

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rdd Sept Oct 2017 cvr