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equipment

Operations

Walls and ceilings: Cover-ups

 By Restaurant Business Staff on Aug. 29, 2010

With their typical bland colors and limited materials palette, one would assume that not much thought is given to selecting the workman-like coverings for walls and ceilings in restaurant kitchens— and it’s easy to see why it might appear that way: If no one is going to see it, does it really matter what goes on them?

Grow smaller

 By Joan M. Lang on Jun. 01, 2011

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

Financing

A tempered, but positive industry forecast

By Sam Smith on Mar. 28, 2012

The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.

Technology

Make it funky: "What's on your current playlist?"

By Joann Whitcher on Sep. 14, 2012

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

Technology

The integrated strategy

By Joann Whitcher on Mar. 01, 2013

Zeroing in on 1 million fans on its Facebook page, CiCi’s Pizza is ready to branch out to other social media platforms, most notably Instagram and FourSquare, two places where its guests are spending a lot of time.

Food

Glassware goes creative

By Restaurant Business Staff on Jul. 17, 2013

It may be hard to outdo Chicago’s Boarding House restaurant for a nontraditional use of glassware—9,063 wine glasses are suspended from the ceiling as part of a shimmering light fixture. While that may be a bit “over the top,” many restaurants are using glassware for other things besides beverages.

Open kitchens draw eyes to equipment

By Alaina Lancaster on Feb. 16, 2016

As menu transparency increasingly becomes a key access point to customers’ stomachs and wallets, restaurants are externalizing demand in open-kitchen design.

Check it out

By Bill Main on Mar. 13, 2003

One of my favorite TV programs from the 50's was Amos and Andy, and the Kingfish was my favorite character.

Successfully Selling Your Company: It Takes More Than a Great Price to Make a Good Deal

By Restaurant Business Staff on Nov. 05, 2004

There is an old saying that says if a lawyer represents himself, he has a fool for a client. Likewise, a selling owner who uses himself as his financial...

The book on cheese

By Restaurant Business Staff on Dec. 14, 2005

Cheese is a product made from the pressed curd of milk. Like wine, it is thought of as a living food because of the “friendly” living bacteria that constantly change its flavor and aroma.

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