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Operations

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

Newcomers to the retro luncheonette

The old-school lunch counter is undergoing a rebirth. The luncheonette design makes smart business sense in an ever-challenging restaurant economy.

Operations

What's hot in holding gear

Several equipment companies have revisited holding technology and design. Improvements and upgrades are turning out hot foods that are pretty close to fresh-cooked.

Some of the earliest TV infomercials featured Ron Popeil hawking his famous Veg-o-Matic food chopper with the memorable catchphrase, “It slices! It dices!” Certainly, today’s heavy-duty, high-performance commercial food processors bear little resemblance to that prehistoric appliance—they can do so much more than just slicing and dicing.

The must-haves for modern restaurant kitchens are about much more than just technology. Here’s a look at the innovations that are shaping kitchen equipment and design.

A sweeping prohibition of single-use wares has finally been set for enforcement, and restaurants indicate they're ready.

Our usual roundup of head-spinning moments is pre-empted this week by an early look at head-raising news from the Global Restaurant Leadership Conference.

A year after the public put a businessman in the White House for the first time, restaurateurs are still judging the effects.

McDonald’s, Subway and others introduce new offers this week as industry competitiveness continues.

The casual-dining chain plans to buy out small shareholders to cut costs.

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