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New restaurant equipment and back-of-the-house technology

This week’s 5 head-spinning moments: No-no’s and backtracks

Wondering what peers are doing about fidget spinners, tipping and customer anxiety? Here are some of the more arresting approaches.


Timing your buying

Timing may not be everything, but when it comes to getting the best price on a wide variety of purchases, it can make a big difference.

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.

“Everything old is new again” is a saying that certainly holds true for today’s cleaning products. The latest items take established formulations and tweak them—technologically. The result: better sanitation, cost savings and reduced labor.

Anthony Schmidt, beverage director for San Diego-based CH Projects, needs clear ice in a variety of shapes and sizes for drinks at two of the cocktail bars in his portfolio.

David Chang's headless concept moves to traditional fast casual.

The restaurants were sold for California-based franchise operator OCAT LLC.

If we had our say, these are the trends that would stay and go next year.

Fees aimed at fixing disparities between the front and back of house meet mixed results.

Developments that turned heads this week in the restaurant business, including a tax revelation from the Golden Arches, were astounding in the breadth of their size and scope.

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