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equipment

Technology

High-tech Zume Pizza is ready for next growth phase

Fewer robots will be involved, and the tech is available to other concepts, as the cook-onboard delivery concept is shifting into expansion mode.

If it ain't broke, get ready to fix it

When it comes to equipment maintenance, an ounce of prevention is worth a pound of cure.

ID NEWS: W.S. Lee acquires cash-and-carry specialist

By Restaurant Business Staff on Dec. 01, 2003

DUNCANSVILLE, PA - W.S. Lee & Sons, Inc., a $90-million broadliner here, has acquired substantially all the assets of Cash and Carry Foodservice, State...

Dot Foods and Retalix Sign Certified Partner Deal

By Restaurant Business Staff on Sep. 21, 2005

As a certified partner, Dot Foods, Mount Sterling, IL, will offer all of its more than 1,000 distributor-customers that have Retalix (formerly IDS)...

Nerbonne Named Enodis Group President of the Americas

By Restaurant Business Staff on Mar. 09, 2006

In this newly created role, Nerbonne will report directly to Dave McCulloch, ceo of Enodis.According to the company, the position of group president for the...

Operations

New indoor and outdoor grills and smokers

By Restaurant Business Staff on Jul. 13, 2006

With new indoor and outdoor equipment, grilling and smoking have been made easy. Here are the key issues to consider when purchasing a new grill/smoke setup for your shop.

Acquisition Pricing Is At Record, But Unsustainable, Levels

By Restaurant Business Staff on Jan. 12, 2007

The following table cites four recent deals that I am familiar with:Type of Seller; Type of Acquirer; EBITDA Multiple (A)Meat & seafood distributor;...

Ideation: Catch of the Day

By Restaurant Business Staff on Sep. 07, 2007

Chefs share their seafood sourcing and plating strategies.Russell Siu—3660 On the Rise, Honolulu, HawaiiPan Seared Mahi Mahi Siu can buy indigenous species...

What to know about: service contracts

By Restaurant Business Staff on Jun. 01, 2008

Get all the help that you needEvery restaurant operator’s nightmare is a Friday night turning sour when a critical piece of equipment goes down—like the...

Sara Lee Opens New R&D, Innovation Campus

By Restaurant Business Staff on Apr. 17, 2009

The 120,000-square-foot research and development center is located at the company’s Downers Grove headquarters. The Kitchens of Sara Lee houses more than...

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