Operations

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

This week’s 5 head-spinning moments: Bang! We’re off

By Peter Romeo on Jan. 06, 2017

The year hasn't gotten off to a good start for restaurant unions, social media liars, soda-gulping slobs and at least one celebrity-loving restaurant chain.

Operations

7 ways 'eatertainment' is being reinvented

By Heather Lalley on Mar. 09, 2017

Secret tips from kitschy-cool spy-themed concept SafeHouse.

Operations

This week’s restaurant nightmares: Fate’s bad right hand

By Peter Romeo on Apr. 19, 2017

Fate was a tough customer for high-profile restaurants this week, though their woes can't all be blamed on the gods.

Operations

This week’s 4 head-spinning moments: Moving the public

By Peter Romeo on Jul. 21, 2017

How are restaurants trying to sway consumers who are shorter on time than they are on dollars? Recent days provided head-turning examples and insights. Spoiler alert: Not all approaches are worth copying.

Operations

Setting the table

By Restaurant Business Staff on Oct. 13, 2006

The tabletop category includes glassware, dinnerware and flatware or silverware—all of which represent a major investment and an ongoing expense for replacement.

Operations

On the cutting edge

By Restaurant Business Staff on Jan. 04, 2011

There’s one simple rule when buying knives for your kitchen: The right knife for the right job. It may sound logical enough, but grabbing any old knife that’s nearby to do a job can lead to lost productivity and a shorter lifespan for the knife. So here’s a shortlist of the very basic, must-have knives for every kitchen, along with some thoughts from the folks who use knives most—chefs.

Operations

Gear up for less in 2014

By Tom O'Brien on Dec. 01, 2013

The new crop of food service products helps you run your operation more efficiently and safely … and a surprising number do it without taking a big chunk out of your bottom line. Here are a few new products to help your everyday operations—all for $60 or less.

Operations

Re-creating kitchens for the digital boom

By Peter Romeo on Feb. 07, 2017

Kitchen recasts are accounting for a large part of chains’ capex budgets for 2017. The aim of the moment is to boost throughput and capitalize on off-premise demand.

Operations