Operators are often looking to improve their store throughput, or the efficiency with which they get customers through the restaurant.
Having started as a sandwich maker with Subway when he was 18 years old, Gurpreet Singh has spent nearly half his life in the quick-service industry.
Twenty years ago, Toni Foley began bartering. These days, she won’t run her restaurant—five-year-old Eastside Café in Fairport, New York—without the practice.
Fresh has become a mantra of the restaurant industry these days, and there’s nothing that conveys fresh better than using raw items, particularly fruits and vegetables.