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technology

Operations

Knives: Get a Handle on Things

Ask a hundred chefs to name their favorite knife and you’re likely to get a hundred different answers. Chefs become passionate about knives because there’s no kitchen tool that’s more important to them. We asked a group of experts to weigh in on the key buying points.

Let's make a deal

Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.

Here’s how five different restaurants achieved maximum impact with minimal cash. Creative ideas and practical tips to help perk up your interior—in all different price ranges. Plus, quick tips on doing some minor (and very budget-conscious) facelifts from a design firm that knows the ropes.

Yes, you have to spend it to make it. But why spend more money than you have to? The deals are out there, for everything from wine to cleaning services. You just have to know where to find them, or at least how to ask for them. We sent reporters out looking for all the best ways for restaurant operators to save money. They found some great tips, so take a look and save a few bucks.

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

Five portraits form a multi-generational celebration of life in the family store.

Customer paging systems have moved far beyond the days of the microphone and public address system. Today’s equipment combine sophisticated paging capabilities with increased opportunities for promotion and customer data collection.

Hyperactive Bob brings artificial intelligence to the drive-thru.

You can’t run a restaurant without ice—and lots of it.

With health and freshness two of the major forces driving menus today, produce is top on operators’ purchase orders. Indeed, restaurants have been making a big effort to put more fruits and vegetables on the plate. But this effort hit a roadblock with recent E.coli scares and salmonella outbreaks. As a result, food safety has become the priority for suppliers and buyers of fresh produce.

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