Operations

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

This week’s 5 head-spinning moments: Spillover

By Peter Romeo on Jun. 09, 2017

The nation's worsening drug problem is spilling into restaurants, and that's not the only negative carryover from other realms. Overtime lawsuits are proliferating while new regulations are on hold. But there is some good news among the week's most noticeable developments.

Operations

Offsite Gear: Traveling Gear

By Restaurant Business Staff on Nov. 07, 2007

Whether it’s simply moving lunch to an outdoor location or offering a full off-premises banquet and catering service, there’s money to be made offsite. But preparing and holding food often requires specialized equipment.

Operations

Warewashers

By Restaurant Business Staff on Jul. 01, 2008

While the dishwashers exhibited at this year’s National Restaurant Association show didn’t blaze any trails (we’re still waiting for that Jetsons-style, atomic-powered microwave warewashers!), there were still some new spins on this back-of-house stalwart.

Operations

Converting to an energy-efficient kitchen

By Restaurant Business Staff on Dec. 31, 2012

With today’s ever-increasing energy costs, restaurant operators are taking a closer look at the energy use of their major kitchen equipment.

Operations

Multitasking cooking centers: a kitchen workhorse

By Lisa Arnett on Nov. 12, 2015

While some operators have streamlined their menus, others have turned to pieces of equipment that offer up an array of functions in one hardworking package.

Operations