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equipment

Spring cleaning fling

 By Bill Main on Mar. 01, 2000

It's the perfect time of year to throw open the windows and clean out the joint. And we aren't just talking about dust bunnies! Why not schedule a house-cleaning party and garage sale?

ID Innovator of the Year Ben E. Keith Foods: Improving Perfection

 By Restaurant Business Staff on Nov. 24, 2003

Ben E. Keith Foods of Fort Worth, Texas has shown that perfection can be improved. Respected as an industry leader on many levels and a keystone of the...

The user-friendly menu

By Restaurant Business Staff on Sep. 11, 2005

The menu at Wave, in the W Chicago Hotel, has been a work in progress. Arriving early to the “sharing plates” party, Wave’s basic concept hasn’t changed, but the way it’s presented to customers via the menu has undergone a series of subtle shifts.

FDA Issues Draft Guidelines for Safe Production of Fresh-Cut Fruits, Vegetables

By Restaurant Business Staff on Mar. 02, 2006

"Fresh cut produce is the fastest growing sector of the fresh produce industry. This document should help to improve safety by providing clearer guidance on...

Manufacturer Spotlight June 2006

By Restaurant Business Staff on Jun. 15, 2006

Foodservice suppliers provide a look at products designed to make an operator’s job easier.

Salinas Produce Firm Unveils New Food Safety Rules as Scientists Search for Way to Eliminate E.coli

By Restaurant Business Staff on Jan. 03, 2007

According to company officials, the new guidelines include several major changes, including crop setback distances, crop procedures in flood-prone areas and...

Operations

Knives: Get a Handle on Things

By Restaurant Business Staff on Sep. 07, 2007

Ask a hundred chefs to name their favorite knife and you’re likely to get a hundred different answers. Chefs become passionate about knives because there’s no kitchen tool that’s more important to them. We asked a group of experts to weigh in on the key buying points.

EMERGING CUISINES: North African Crossroads

By Restaurant Business Staff on Jun. 01, 2008

The strategic location of Morocco, Tunisia and Algeria along the NorthAfrican coast has played a major role in their culinary legacy.Although the three...

Two Different Kinds of Company Sales: the Stand Alone and the Fold-In

By Restaurant Business Staff on Apr. 17, 2009

The Stand Alone PurchaseIn this scenario, the acquired company continues to operate at its current facilities with the majority of its management and staff...

Entrepreneur of the year: Kevin Reddy

By Restaurant Business Staff on Dec. 01, 2009

Turning an interesting startup into a major industry player takes a lot of vision, leadership and a taste for the risky. This year, Kevin Reddy made it all look easy.

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