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This quick service restaurant (QSR) chain has been an American fast-food staple since the late 1940s, when it opened more than 1,300 stores in just three years. Today, its parent company licenses and services a system of more than 7,000 locations across
A commercial kitchen is a high-pressure environment, especially during a busy shift. Because of this, operators face a demanding reality: most foodservice kitchens cannot afford long ramp-up periods for new employees. When a new hire steps onto the line, they are often
Most foodservice operators work hard to build a strong team. Recruiting takes time, onboarding takes energy, and finding people who fit takes both. But whether those efforts stick often comes down to something less visible than the hiring process — the operational
Official Fried Chicken had a bold vision. Based in Minneapolis, the team set out to redefine the quick-service experience with ambitious goals: scale into stadium concessions and expand into national franchising. However, they knew scaling a food brand required more than just
In foodservice, equipment is not a background detail. It is the engine of your operation. The moment critical equipment goes down — such as an open fryer, combi oven, rotisserie, or holding cabinet — the impact is immediate. Revenue slows, staff stress
The year 2026 will define a new era for professional kitchens. Efficiency is no longer a goal to hit, but rather the only way to compete. Every square foot of kitchen space must produce revenue, every minute of labor must count, and
Foodservice operators rely on systems to keep kitchens efficient, consistent, and profitable. You manage inventory, schedules, and service with a clear process. At PHT Systems, we apply the same principle to our own business. We run on the Entrepreneurial Operating System (EOS),
For more than 100 years, Mackenthun’s Fine Foods has been a cornerstone of Waconia, Minnesota. What started as a local butcher shop has evolved into a full-service grocery store with three locations, celebrated for its scratch-made deli meals. But with a reputation
Another Saturday night, another shift running with a skeleton crew. It’s a familiar story for kitchen managers and restaurant owners everywhere. While headlines may suggest a post-pandemic recovery, the reality on the ground is a persistent labor challenge. The competition for talented,
Customers want variety. Kitchens need efficiency. Adding new items to the menu can boost sales and draw in fresh traffic, but it’s a move that requires a smart approach. Without it, you risk slowing down your line, increasing food waste, and eating
