Operations

This week's most arresting restaurant developments seemed to come in groups, raising the risk of neck injury for the keen observer. Here's a painless review of the head-spinning moments you may have missed.

Ask a hundred chefs to name their favorite knife and you’re likely to get a hundred different answers. Chefs become passionate about knives because there’s no kitchen tool that’s more important to them. We asked a group of experts to weigh in on the key buying points.

The August 2009 NRA expectations Index reported that “45 percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months.” Whether that prediction comes true remains to be seen. But this year’s crop of new products puts the emphasis on helping operators maximize every dollar.