technology

Operations

Warewashers

While the dishwashers exhibited at this year’s National Restaurant Association show didn’t blaze any trails (we’re still waiting for that Jetsons-style, atomic-powered microwave warewashers!), there were still some new spins on this back-of-house stalwart.

Operations

Serving in style

Along with your food and service, your serving ware makes a major statement about your operation. And who knows more about serving ware than the owners and chefs who use it day after day? We recently talked with a few restaurant pros to find out what factors are important to them when choosing their serving pieces.

As medical costs continue to rise, it should come as no surprise that health insurance is one of the benefits most valued by employees. Medical insurance protects them from big bills and unexpected charges, and is an important component of their total compensation package. It also benefits you as the employer, because when your people are covered, they will be more likely to take advantage of wellness programs and screenings.

Where do potential customers go to get information about local dining choices? The Internet is the #1 source, according to a new report by the Pew Research Center. The survey revealed that newspapers and word-of-mouth are also popular sources.

Culver’s, a quick-service burger chain that started in Sauk City, Wis. and now has 451 restaurants in 19 states, married its “Welcome to Delicious” story across traditional and social media.

Can you say digital tablet? Even though the mjaority of restaurants have yet to incorporate technology in their operations, consumers are very interested in the latest technology applications when dining out, according to a new study by Technomic

IRVINE, CA and CHARLOTTE, NC (March 27, 2013)—FirstCarbon Solutions, an environmental sustainability business solutions company, and Compass Group...

Sous vide—cooking under vacuum—may be the “hottest” technique to hit restaurants, but it demands prep and food safety skills which are lacking in most kitchen staff.

Here’s what other RLC attendees took away from Day One of the 2014 Restaurant Leadership Conference.

New food-cost threats, an example of how not to handle shareholder relations and Moe, Larry and Curly are handed spatulas.

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