How to buy a good griddle

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.


10 things you need to know about your distributor

We've rooted around beneath the sales reps, the pricing strategies and the cost structures of foodservice distributors to see how things really work.

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

Restaurant Business is pleased to announce the Best New Products of 2004.

With so many new features out there, it's a good idea to understand what you need before you buy. Here's a guide to walk you through the process.

While the rest of the world cries at the gas pump, Jonathan Pratt, a restaurant owner in Westchester County, New York, is singing the praises of a cheap new alternative fuel: "It saves me money, it improves the lifespan of the motor, its lubricity is better than diesel's, it doesn't pollute—and it smells good."

Some call them Millennials, others Generation Y. Most often, they're known as the Echo Boomers. The offspring of the Baby Boom generation, they form the next big wave rolling down America's demographic curve. Born between 1977 and 1995, they number at least 25 million more than Gen X (or the Baby Bust), the cohort that came of age in the 1980s and 1990s.

Hear that echo in the distance? They're coming. They're a stampede of new consumers, 75 million strong, and they're unlike any herd that's ever hit your...

With so many oven types, sizes and heating technologies available, buyers should focus on their menu first—what’s going in the oven—then look at volume requirements and kitchen or operational constraints.

Even before you're sure what you're seeing, the restaurant Habana Outpost, in the Fort Greene section of Brooklyn, has already hijacked your senses.

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