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

3 ways to run a quality kitchen

To make sure that food quality is high, operators must not only use fresh, premium ingredients but also prepare the food in safe ways.


A winning solution

Mike Greenberg talked with Tom Ricketts, Chicago Cubs Executive Chairman, about leadership and how the Chicago Cubs overcame obstacles to win baseball’s biggest prize.

The National Restaurant Association Restaurant, Hotel-Motel Show’s Signature ‘17, a twist on the traditional keynote, welcomes back Dawn Sweeney, President and CEO of the National Restaurant Association.

National Restaurant Association Chairman Jeff Davis says the restaurant industry is made up of self-starters and rewards dedication, hard work and commitment.

Even with pundits dissecting every development in Washington, D.C., reading what’s ahead politically for restaurants is not as simple as it might seem, says Cicely Simpson, the National Restaurant Association’s lead lobbyist.

Just as the restaurant industry constantly reinvents itself, so does the National Restaurant Association Restaurant, Hotel-Motel Show.

Restaurant delivery and takeout options have exploded in recent years, thanks to a proliferation of companies entering the space with the promise of boosting to-go business and solving operators’ off-premise headaches.

Provisions of the 2011 FDA Food Safety Modernization Act (FSMA) that are rolling out this year and next could have an impact on restaurant operations.

Struggling with shrinking same-store sales numbers? You’re not alone. Here are tactics for getting people into your restaurants more frequently.

When it comes to beverages, coffee and tea service is impossible without a constant supply of hot water. And it’s indispensable for cleaning and sanitizing utensils and equipment.

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