Operations
Converting to an energy-efficient kitchen
With today’s ever-increasing energy costs, restaurant operators are taking a closer look at the energy use of their major kitchen equipment.
Garden variety
Restaurant gardens have been all the rage for some time, but the space and commitment traditional gardens require are not realistic for all operations.
Chicago’s culinary reputation can be summed up in two words: beefy and uncomplicated. And while the former home of the Union stockyards still boasts a healthy stable of steakhouses, it also hosts some of the most exciting ethnic fare, sustainable sustenance and cutting-edge culinary experimentation in the nation.