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  • A pizza held in a wood-fired oven.
    How Smokin' Oak is Building its Own Pizza Category
    Little Caesars pepperoni pizza.
    Little Caesars' Development Journey Takes Aggressive Turn
    Chipotle drive-thru.
    Chipotle Wants to be Clear: It Isn’t Opening Drive-Thrus
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      Sponsored Content

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      ZaLat Pizza Has a Tattoo Artist on Retainer—And That’s Just the Beginning of Its Retention Playbook
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      How the California sandwich brand created a facilities management model that would work at scale.
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      Welbilt’s KitchenConnect brings together key players in the IoT space.
      Watchfire Signs
      Secret Ingredient for Post-COVID Restaurant Success: Digital Reader Boards
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      The quick-service restaurant industry was one of the few that weathered the pandemic and came out stronger.

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      Battling Labor Shortages and Rising Food Costs with Technology
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      How technology is revolutionizing the back-of-house.
      RESTAURANT TECHNOLOGIES
      How a 20-Unit Franchisee Saved $8,000 Per Store
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      With top-line costs rising, practical cost-cutting measures are more pivotal than ever.
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    Food

    • Beverage
    • Breakfast
    • Burgers
    • Desserts
    • Health & Wellness
    • Marc Halperin: Resident F&B Expert
    • Menu Innovations
    • Pizza
    • Sandwiches

    Operations

    • Back of House
    • Business Advice
    • Charitable Giving
    • Customer Experience
    • Design
    • Drive Thru
    • Employee Management
    • Legal
    • Ordering
    • Outside Insights
    • Restaurant Operations
    • Start to Finish: What Inspires Execs
    • Sustainability
    • Technology

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    • Emerging Concepts
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