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

Should you let guests in before opening time?

No diner wants to be left out in the cold, even if they're early. Advice Guy offers some solutions.


Starbucks launches 1st high-end Reserve store

The chain plans to open up to 1,000 of the upscale units, which serve liqueur and Italian baked goods.

There are ways to get information from a guest without seeming creepy, Advice Guy says.

Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.

Vigilante puts a food-forward spin on board games.

Recent days brought signs of how bad things could get in the restaurant business, along with some advice from the ultimate chief executive about what to do about it.

A new generation of small “speed-cook” ovens is on the market, using various combinations of heat transfer including microwaves, convection blowers, hot air impingement and infrared browning elements. They’re creating an entire, new oven category.

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.

New-age kitchen gadgets shave time off guest interactions.

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