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Operations

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

Coffee Machines: The Latest Perks

 By Restaurant Business Staff on Feb. 07, 2008

The Starbucks revolution has permanently changed the face of coffee consumption. Coffee drinkers expect high-quality brews everywhere they go, and restaurants have taken this as a cue to improve their offerings.

Operations

The finer points of buying an oven

 By Restaurant Business Staff on Nov. 12, 2005

With so many oven types, sizes and heating technologies available, buyers should focus on their menu first—what’s going in the oven—then look at volume requirements and kitchen or operational constraints.

Operations

Knives: Get a Handle on Things

By Restaurant Business Staff on Sep. 07, 2007

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.

Operations

Understanding broilers

By Restaurant Business Staff on Oct. 13, 2005

All broilers have a common objective: to sear meat with high heat and create a signature branding. The similarities end there. It’s no wonder there is some broiler category confusion.

Operations

How to buy a good griddle

By Restaurant Business Staff on Jan. 12, 2006

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.

Operations

Steamers that do their job

By Restaurant Business Staff on Feb. 13, 2006

Interest in healthier eating has boosted the use of steamers, but memories of water-related problems and dependability issues still dog the category. In response, manufacturers have come up with clever variations for generating steam and regulating temperature and pressure.

Operations

Refrigerators: Keeping it cool and safe

By Restaurant Business Staff on Mar. 13, 2006

While the cooling fundamentals haven’t changed much in refrigeration equipment, the units have evolved in size, form and function to protect food at every stage.

Operations

Mixing it up with new mixers

By Restaurant Business Staff on May 13, 2006

Powered commercial mixers have long been around to lighten the load and handle large volumes, but a new generation of machines boasts the versatility, speed, custom colors and compact design to consider an upgrade.

Operations

New indoor and outdoor grills and smokers

By Restaurant Business Staff on Jul. 13, 2006

With new indoor and outdoor equipment, grilling and smoking have been made easy. Here are the key issues to consider when purchasing a new grill/smoke setup for your shop.

Operations

Beverage systems that deliver

By Restaurant Business Staff on Jul. 13, 2006

Big bucks are bubbling up from cold beverages. With customers paying top dollar for drinks, today’s beverage systems are all about delivering a satisfying, consistent pour.

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