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equipment

Operations

Waste patrol

Napkins, cups and utensils are line iteems on the P&L, and when control is put into guests’ hands, losses escalate.

Operations

5 big themes for tomorrow’s kitchens

Several overriding themes are influencing contemporary restaurant kitchen design and will continue to have an impact in the near future. Here’s what NAFEM and other industry insiders pinpoint as the top five.

Operations

Back to the future: Look inside tomorrow’s restaurant kitchens

By Patricia Cobe on Mar. 09, 2015

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.

Wrapping up the trends from NAFEM

By Patricia Cobe on Feb. 24, 2015

While full-service restaurants still are a major market, suppliers seem to be targeting their goods to what they believe are growth concepts: c-stores, kiosks, fast casuals and QSRs. Here are some other trends that happened on the NAFEM show floor.

Operations

New vs. used equipment

By Rob Benes on Feb. 02, 2015

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

Financing

Screen time: TVs bring in the bucks

By Kelly Killian on Jan. 30, 2015

With the Super Bowl right around the corner, it pays off to have a blockbuster A/V system. See how a high-tech remodel has helped Hooters become a destination for sports lovers.

Technology

Tablet or conventional POS?

By Sara Rush Wirth on Dec. 17, 2014

It’s the October 2015 deadline to have EMV-enabled devices—the expected date for a shift in fraud liability—that’s driving the need to update.

Operations

A turning point for POS

By Sara Rush Wirth on Dec. 15, 2014

Apple Pay. Tap-and-Go. PayPal. EMV. In the ever-evolving world of payment, restaurants are being forced to reevaluate their POS systems and potentially spend large sums to upgrade with the times.

Operations

By way of induction

By Jody Shee on Sep. 30, 2014

Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.

Technology

Shifting server roles

By Sara Rush Wirth on Sep. 12, 2014

From apps to tabletop tablets to self-ordering kiosks, the switch to consumer-facing technology is putting more tasks—and power—in the hands of the consumer.

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