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equipment

Operations

Why restaurants need convertible wells

When restaurants are looking to offer fresh menu options for their patrons in the most efficient way possible, truly convertible hot/cold wells are a necessity.

Operations

Safer and smarter kitchen solutions help restaurants move forward in a time of uncertainty

As restaurants regroup and try to weather financially painful time, three priorities are clear: Safety, cleanliness and labor efficiency in the kitchen is still paramount.

Before a last-second decision is made to purchase whichever drop-in works and comes in at a low price, operators should first consider whether the equipment they are about to purchase delivers in six key areas.

Take a look at a comparison of purchasing FLAT Tech table bases versus standard bases and the potential impact of use on the hard operational costs, potential liability exposures and direct loss of brand reputation.

Expensive new equipment might help boost output, but operators should do the math first, Advice Guy says.

The 2019 NAFEM Show revealed where restaurant kitchens are headed.

In short, be happy if you can get someone to take it off your hands, Advice Guy says.

Operators weigh in on their plans, as well as their outlook on consumer spending.

Automated back-of-house technology offers savings—and peace of mind.

Operators and suppliers share their equipment experience and insights.

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