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Building green restaurants

What are the building blocks of a green building? Here's a breakdown of its basic components, along with some of the cutting-edge materials, technologies and practices that restaurants are putting into them.

Operations

Cold cases

Unlike back-of-house equipment, refrigerated display cases are on the front lines, seen day in and day out. Not only do they need to perform efficiently, they have to look attractive.

SOMERSWORTH, N.H. (July 23, 2012 - Fosters.com)—Since 1987, Favorite Foods, based in Somersworth, has provided food distribution services for independent...

Kids’ menus are proliferating, and many chains have started programs expressly to address childhood obesity. But it’s not clear how much of an impact they might have on the one-third of American children who are overweight, according to speakers who shared new insights during the RLC on promoting childhood health.

Restaurant-industry veteran Bill Post sat down with prospective business owners in Chicago to discuss what he identified as the keys to restaurant success. Menu design, social media and budget analysis were among the topics he weighed in on.

The must-haves for modern restaurant kitchens are about much more than just technology. Here’s a look at the innovations that are shaping kitchen equipment and design.

Corrugated-metal, pre-fab unit being tested in L.A.

The mini store was so popular, it was moved to make way for a full-sized unit.

Unlike most restaurant inventory, intellectual capital has a rather long shelf life if the ideas are sound to begin with. Over the years, we've updated the packaging on our standard products. The result is a storeroom full of odds and ends with great value.

When Manuel Costa was thrust into running the successful fresh fruit and produce distributorship that his father had founded, he soon realized that his...

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