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 ...

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