equipment

Converting to an energy-efficient kitchen

By Restaurant Business Staff on Dec. 31, 2012

With today’s ever-increasing energy costs, restaurant operators are taking a closer look at the energy use of their major kitchen equipment.

Sysco's New Solutions and Services Business Helps Restaurants Improve in Key Areas ‘Beyond Food’

By Restaurant Business Staff on May 20, 2013

HOUSTON (May 20, 2013)—Sysco Corporation, North America's largest foodservice distribution company, introduced its new Solutions and Services business,...

Operations

By way of induction

By Jody Shee on Sep. 30, 2014

Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.

Technology

High-tech Zume Pizza is ready for next growth phase

By Peter Romeo on Apr. 24, 2018

Fewer robots will be involved, and the tech is available to other concepts, as the cook-onboard delivery concept is shifting into expansion mode.

If it ain't broke, get ready to fix it

By Bill Main on Mar. 06, 2000

When it comes to equipment maintenance, an ounce of prevention is worth a pound of cure.

ID NEWS: W.S. Lee acquires cash-and-carry specialist

By Restaurant Business Staff on Dec. 01, 2003

DUNCANSVILLE, PA - W.S. Lee & Sons, Inc., a $90-million broadliner here, has acquired substantially all the assets of Cash and Carry Foodservice, State...

Dot Foods and Retalix Sign Certified Partner Deal

By Restaurant Business Staff on Sep. 21, 2005

As a certified partner, Dot Foods, Mount Sterling, IL, will offer all of its more than 1,000 distributor-customers that have Retalix (formerly IDS)...

Nerbonne Named Enodis Group President of the Americas

By Restaurant Business Staff on Mar. 09, 2006

In this newly created role, Nerbonne will report directly to Dave McCulloch, ceo of Enodis.According to the company, the position of group president for the...

Operations

New indoor and outdoor grills and smokers

By Restaurant Business Staff on Jul. 13, 2006

With new indoor and outdoor equipment, grilling and smoking have been made easy. Here are the key issues to consider when purchasing a new grill/smoke setup for your shop.

Acquisition Pricing Is At Record, But Unsustainable, Levels

By Restaurant Business Staff on Jan. 12, 2007

The following table cites four recent deals that I am familiar with:Type of Seller; Type of Acquirer; EBITDA Multiple (A)Meat & seafood distributor;...

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