A kitchen remodeling — whether it’s a planned, full-scale overhaul or a few tweaks on the fly to handle a spike in business — has been shown to help operators build sales, chart new menu directions and streamline operations. Dallas-based Brinker International last year announced a $100 million kitchen re-engineering program for its Chili’s casual-dining brand, with an eye to improving speed of service, food quality and restaurant margins. While the company has not ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?