Equipment

New restaurant equipment and back-of-the-house technology

Only so many customers can come through the door of a restaurant—and even that remains a challenge. According to The NPD Group, a market research company in Port Washington, N.Y., traffic continues...

Made-to-order pizza concepts rely on speedy, high-temperature ovens to fire up customized pizzas. While this Chipotle-style fast-casual category experienced rapid growth in 2014, according to Chicago...

Matt Anderson calls it a “napkano,” the volcano that erupts when guests at Zaxby’s leave a pile of wing-sauce-stained paper napkins—many barely used—on the table. “It’s a struggle,” says Anderson,...

ice cubes block

Ice machines have come a long way to meet the needs of restaurants. The most obvious case is Sonic Drive-In. When the chain wanted chewable ice for its drinks, manufacturers caught up with that need...

Several overriding themes are influencing contemporary restaurant kitchen design and will continue to have an impact in the near future. A number of these themes are on display in the What’s Hot!...

The must-haves for modern restaurant kitchens are about much more than just technology. High real estate costs and government regulations are putting pressure on restaurants’ back-of-house areas to...

The purchase of refrigeration, warewashers and prep and cooking equipment takes a sizable chunk out of the budget when opening or remodeling a restaurant. The conundrum facing operators is to go with...

Apple Pay. Tap-and-Go. PayPal. EMV. In the ever-evolving world of payment, restaurants are being forced to reevaluate their POS systems and potentially spend large sums to upgrade with the times...

When asked by Fast Company magazine to name a must-have kitchen gadget not yet invented, Suzanne Goin, chef-owner of Los Angeles’ Lucques and A.O.C. restaurants, chose a tool that would automatically...

Sizzling plates of fajitas travel many times a day from kitchen to dining room at each of the over 1,500 Chili’s restaurants. To accommodate that volume, management at the Dallas-based chain wanted...

Pages