
How Big Data Changed the Restaurant Industry: Stay One Step Ahead
You didn't get into restaurants to become a data nerd. But here's what data can offer you anyway.
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by Back of House Team
You didn't get into restaurants to become a data nerd. But here's what data can offer you anyway.
How This Meal Subscription Platform Is Helping Chefs Earn Extra Revenue
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Remy Robotics CEO Yegor Traiman gives insight into how Remy's technology works and why he's leaning into creating more flexible robotic models.
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It stands for 'customer relationship management,' but that's just the beginning.
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One of the World’s First Fully Autonomous Robotic Restaurants Opens in San Francisco. Here’s How It Works.
by Grace Dickinson
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Which Third-Party Delivery Service is Best for Your Restaurant?
by Back of House Team
The major third-party services all want to deliver food for your restaurant. So which ones fit your needs and price point?
From a Virtual Food Hall to an NFT Program, Why This Operator’s Going All in on Technology
by Grace Dickinson
Ching Ho, founder and CEO of New-Jersey-based Dragonfly Brands, shares how the pandemic caused him to shake up his business model with technology.
The Tech Essentials You Need to Run a Brewery or Taproom
by Lexie Kelly Wainwright
The technologies that keep breweries and taprooms humming will save you time, money, and energy — all the better for enjoying another round.
Top Insights From the National Restaurant Association’s Annual State of the Industry Report
by Grace Dickinson
We break down the major findings from the National Restaurant Association's Annual State of the Industry Report.