equipment

Questions for your accountant

By Restaurant Business Staff on Oct. 01, 2008

Make the right year-end business moves by getting answers to these tax questions.

United Fresh to Serve Up Salad Bar to Lawmakers

By Restaurant Business Staff on Aug. 20, 2009

WASHINGTON, DC (Aug. 20) The United Fresh Produce Association is taking a seeing—or tasting—is believing approach to lobbying for inclusion of a national...

Popping up all over

By Restaurant Business Staff on Feb. 01, 2010

Chef-driven food trucks are still on the move, but the latest way to sample restaurant dishes on the run is to drop by a pop-up.

Operations

Walls and ceilings: Cover-ups

By Restaurant Business Staff on Aug. 29, 2010

With their typical bland colors and limited materials palette, one would assume that not much thought is given to selecting the workman-like coverings for walls and ceilings in restaurant kitchens— and it’s easy to see why it might appear that way: If no one is going to see it, does it really matter what goes on them?

Grow smaller

By Joan M. Lang on Jun. 01, 2011

The economy over the last few years has provided the ultimate incentive for operators that have had the foresight and the resources to put a new generation of prototypes in the pipeline.

Financing

A tempered, but positive industry forecast

By Sam Smith on Mar. 28, 2012

The industry—in line with the economy—is experiencing a very uninspiring recovery. But a recovery nonetheless.

Technology

Make it funky: "What's on your current playlist?"

By Joann Whitcher on Sep. 14, 2012

For chefs, music is often as important as the knives they cart around. While chefs tend to avoid music during restaurant service, prep is another matter.

Technology

The integrated strategy

By Joann Whitcher on Mar. 01, 2013

Zeroing in on 1 million fans on its Facebook page, CiCi’s Pizza is ready to branch out to other social media platforms, most notably Instagram and FourSquare, two places where its guests are spending a lot of time.

Food

Glassware goes creative

By Restaurant Business Staff on Jul. 17, 2013

It may be hard to outdo Chicago’s Boarding House restaurant for a nontraditional use of glassware—9,063 wine glasses are suspended from the ceiling as part of a shimmering light fixture. While that may be a bit “over the top,” many restaurants are using glassware for other things besides beverages.

Open kitchens draw eyes to equipment

By Alaina Lancaster on Feb. 16, 2016

As menu transparency increasingly becomes a key access point to customers’ stomachs and wallets, restaurants are externalizing demand in open-kitchen design.

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