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.


6 Details to Consider Before Purchasing Front Serve-Line Hot and Cold Wells

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.

Did you know there's only a nickel in profit for every dollar in revenue in the typical restaurant? Here are some ideas about what you can do to control your prime costs.

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