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

Restaurant operators provide guidelines on how to prepare for the inevitable power outage, from preparing crash kits to petitioning for grid upgrades.

nafem equipment image

While the industry may be slow to adopt ultra high-tech advances such as robots, there's innovation happening on the equipment front, with suppliers trying to make running a restaurant easier.

A restaurant chain’s test kitchen has often been as much a status symbol as a well-equipped research lab. Far from the crowds, it’s a place to show off for focus groups and visitors to the corporate...

kitchen ovens warmers

Among the latest innovations at the NAFEM Show: tech-enhanced equipment that's designed to ease operations.

chipotle line taco assembly

Kitchen recasts are accounting for a large part of chains’ capex budgets for 2017. The aim of the moment is to boost throughput and capitalize on off-premise demand.

Of the thousands of operators walking the halls of Orlando’s convention center during the NAFEM Show, some simply shop for upgrades to their tried-and-true kitchen equipment. Others have radical...

Consumers expect food from the drive-thru to be just as tasty and fresh as food eaten in the restaurant. Packaging is key to delivering on that expectation. And roughly two-fifths of consumers use...

restaurant packaging

Restaurant brands are driving engagement, enhancing value and generating buzz with innovative uses of food and drink containers.

The griddle is the workhorse behind a majority of breakfast offerings, but keeping the large, energy-sucking equipment efficient all day requires operational planning. “It’s driven by what your menu...

Shrinking a restaurant’s footprint not only can lead to cost savings in rent, it also can create opportunities in high-traffic albeit pricey markets and small-concept ventures such as food halls and...