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

The three faces of ice

Three seems to be the magic number when it comes to ice machines. Most of the important facts you need to know about buying an ice machine come in easy-to-remember sets of three.


The toast of the town

Not long ago, most restaurants could get by with a simple pop-up toaster. But along came bagels, croissants and Texas toast. And then toasted sandwiches grew wildly popular. So how do you find the best toaster to suit your needs today?

Interest in all-day breakfast means more energy and space for the equipment to make it. IHOP divides its four griddles into five stations to keep ingredients separate.

Venerable business principles and concepts were shipped off to the old folks' home this week, worsening observers' neck arthritis.

The year brought a number of restaurant casualties, including the demise of these standouts.

The package likely to be passed into law by week's end will extend a number of benefits to the restaurant industry, including a strong incentive to invest in expansion.

Bayless is the latest in a string of household-name operators to close units amid industry challenges.

The industry showed it's not afraid to stand up to its adversaries on important government issues, and will likely be emboldened going forward by help in the rumble from an unlikely source. It also was fearless in exploiting the opportunities afforded by the P.F. Chang's Olympics. Or something like that.

The market for branded retail items is growing, but cashing in is no easy feat.

These four predictions didn't make it onto other forecast lists, but they could leave restaurants reeling.

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