equipment

Manufacturer Spotlight May 2007

By Restaurant Business Staff on May 15, 2007

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

What's hot in holding gear

By Restaurant Business Staff on Mar. 01, 2008

Several equipment companies have revisited holding technology and design. Improvements and upgrades are turning out hot foods that are pretty close to fresh-cooked.

Operations

New Product Preview: 2009

By Restaurant Business Staff on Nov. 11, 2008

To coin a new word, "superperforming" might be a good way to describe this year's crop of new products. Besides doing their usual tasks, this equipment can help your operation be greener, maximize your energy usage and work wirelessly.

Energy Savers

By Restaurant Business Staff on Sep. 03, 2009

Squeezing the juiceWhen it comes to directly affecting the bottom line, nothing hits operators harder than the cost of energy. These ideas can help you...

Marketing

The press's love affair with Firehouse Subs

By Restaurant Business Staff on Mar. 01, 2010

Super Bowl Sunday was pretty typical for the guys at Firehouse Subs: another day, another media appearance.

Restaurant Industry Outlook Remained Cautious as Restaurant Performance Index Was Essentially Flat

By Restaurant Business Staff on Oct. 07, 2010

WASHINGTON (September 30, 2010 - PRNewswire)—As a result of continued soft sales and traffic levels, the National Restaurant Association's comprehensive...

Sourcing challenges: As demand rises, so do seafood prices

By Patricia Cobe on Aug. 01, 2011

Aweakened dollar, high commodity costs and increased global demand for seafood are combining to push up prices this season. Fernando Navas, corporate chef for the six-location SushiSamba, names “price” as his number one sourcing challenge.

Technology

An app for all seasons

By Joann Whitcher on Apr. 18, 2012

Wolfgang Puck wants to be America’s go-to-chef, and his new iPhone/iPad app. launched mid-April, may just help him realize his dream.

Technology

A wave of competition goes after OpenTable's throne

By Amanda Kooser on Oct. 01, 2012

Jeffrey Gates gets a $12,000 monthly bill from OpenTable for accepting online reservations for the seven Boston-area restaurants in the Aquitaine Group.

FirstCarbon Solutions and Compass Group Launch Carbon FoodPrint Toolkit

By Restaurant Business Staff on Mar. 29, 2013

IRVINE, CA and CHARLOTTE, NC (March 27, 2013)—FirstCarbon Solutions, an environmental sustainability business solutions company, and Compass Group...

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