Operations

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

Being well-equipped for food safety means a combo plate of software

By Rita Negrete-Rousseau on Aug. 15, 2017

The latest software is helping operators track food safety's moving target.

Fryer questions and answers

By Restaurant Business Staff on Feb. 28, 2008

A fryer represents a major investment for any foodservice operation. But with the huge variety of sizes, features and options available, choosing the right one can be daunting. Here are the questions to ask before you buy.

Operations

Buying oil for your fryers

By Restaurant Business Staff on Apr. 01, 2012

Stability” and “oxidation” aren’t just terms you might have last heard in your high school chemistry class—they’re important concepts to know when buying oil for your fryer.

Operations

5 big themes for tomorrow’s kitchens

Mar. 10, 2015

Several overriding themes are influencing contemporary restaurant kitchen design and will continue to have an impact in the near future. Here’s what NAFEM and other industry insiders pinpoint as the top five.

Operations