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equipment

Operations

Weighing your options

 By Restaurant Business Staff on Jun. 01, 2012

With today’s rising ingredient costs and tight margins, portion control is more essential than ever. That’s why scales are so important in both back- and front-of-house.

Technology

Chefs Feed expands into social media and 16 locales

By Joann Whitcher on Nov. 14, 2012

Launched in late 2011, the free Chefs Feed app for iPhone and iPad has quickly become a favorite with chefs and their fans, registering more than 100,000 users in less than a year.

Compass Group Announces The Million Lb. Challenge

By Restaurant Business Staff on Apr. 22, 2013

CHARLOTTE, NC (April 22, 2013)—On Earth Day 2013, Compass Group launched The Million Lb. Challenge, a company-wide commitment to reduce green-house gas...

Operations

View masters

By Maura Keller on Jun. 16, 2014

Well-designed display cases can improve operational efficiencies, create competitive differentiation and increase sales.

Marketing

Hmm, sounds familiar: Restaurants recycle old traffic draws

By Peter Romeo on Sep. 27, 2017

The latest flurry of restaurant marketing tactics feel remarkably similar to what other concepts and segments have been doing successfully for some time.

Was it something I said?

By Bill Main on Jul. 28, 1999

Spending your valuable time in the kitchen because you're always short one line cook? Frustrated that you spend more time interviewing and training employees than running your restaurant? Scratching your head because your servers keep leaving to work for the competition?

Hindman: In tough times, plan for growth

By Restaurant Business Staff on Oct. 30, 2003

Despite its third consecutive year of flat sales, Clark National, Inc., Elk Grove, IL, is not hunkering down and merely hoping for the best. Donald D...

Impact of Skyrocketing Fuel Costs

By Restaurant Business Staff on Jul. 13, 2005

The ID panel discussion that was held at this year's National Restaurant Association Show in Chicago further revealed tactics for addressing this rising...

Operations

Steamers that do their job

By Restaurant Business Staff on Feb. 13, 2006

Interest in healthier eating has boosted the use of steamers, but memories of water-related problems and dependability issues still dog the category. In response, manufacturers have come up with clever variations for generating steam and regulating temperature and pressure.

10 myths about debt

By Restaurant Business Staff on Jun. 12, 2006

Debt is dangerous. When used smartly, debt is a vital building block for a fast-growing business. Before taking on debt, be sure you can predict the future cash flow available to pay it off. Further protect yourself by balancing debt with equity.

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