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Manufacturer Spotlight May 2007

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


What's hot in holding gear

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

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.

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...

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

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

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.

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.

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

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

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