Equipment

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

It’s no wonder they are on trend: Open kitchen concepts satisfy the curiosity and demand for transparency of the public. But they are a modern-day fishbowl for chefs. “It’s tough operationally. We...

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We asked restaurateurs experienced in off-site service to tell us what items, beyond the obvious essentials, they won’t leave the restaurant without.

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For many operators, taking the time to troubleshoot equipment issues before picking up the phone to call a repair guy can help save on maintenance costs.

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Operators are looking to new blender models to speed up production, avoid cross-contamination and create housemade sauces and other concoctions beyond drinks.

While solar energy hardly is new technology in the U.S., just 5 percent of restaurateurs in a National Restaurant Association survey said they use solar panels in their operations. That may be about...

Today’s restaurant guests demand both speed and quality. In fact, some 91 percent of consumers say that offering value through quick, high-quality service is important to them at fast casuals,...

It’s no secret that rent is going up, footprints are getting smaller, labor is getting pricier and food costs are a constant concern. So inside restaurants, the pressure is on to save both money and...

Although many operators want to reduce food waste because it’s the right thing to do for the environment, some are being pushed by government mandates to put systems in place. In states and...

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...

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