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Operations

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

Buying new dish washing machines

 By Restaurant Business Staff on Nov. 12, 2006

Purchase decisions hinge on the type and volume of dishware to clean and kitchen space. Water usage has also become a major issue in recent years.

Operations

Holding equipment gets refined

 By Restaurant Business Staff on Dec. 13, 2006

With the rise in vendor-prepared foods, cook-chill methods and batch production techniques, the role of warming and holding equipment has grown in importance. Here are the prime considerations when looking to buy.

Operations

Putting on a show with display cooking

By Restaurant Business Staff on Jan. 13, 2007

For a generation that’s grown up watching Iron Chef and considers dining out a necessity, the restaurant experience needs drama, action and stagecraft to stand out. While open kitchens and display cooking are not new concepts, more operators are giving guests “a peek behind the foodservice curtain.”

Operations

Talking Trash: Waste Reduction Systems

By Restaurant Business Staff on Aug. 07, 2007

The recent spike in gasoline prices not only affects the cost of restaurant deliveries—it also impacts the price of what is taken away.

Operations

Throwing it all away

By Restaurant Business Staff on Mar. 11, 2007

Paper and plastic ware can be a very important part of your operation, in terms of both price point and customer convenience. Here are some tips to help in your buying.

Operations

Blenders for every application

By Restaurant Business Staff on Apr. 13, 2007

Today's blenders offer more control and less noise. Here's a look at key issues to consider when buying a new blender.

Operations

Fast and functional speed-cook ovens

By Restaurant Business Staff on May 13, 2007

A new generation of small “speed-cook” ovens is on the market, using various combinations of heat transfer including microwaves, convection blowers, hot air impingement and infrared browning elements. They’re creating an entire, new oven category.

Operations

Customer paging systems evolve

By Restaurant Business Staff on Jul. 13, 2007

Customer paging systems have moved far beyond the days of the microphone and public address system. Today’s equipment combine sophisticated paging capabilities with increased opportunities for promotion and customer data collection.

Operations

Storage gear: Time for a change?

By Restaurant Business Staff on Jun. 12, 2008

Shelving and food storage equipment is usually taken for granted—it’s just there when you need it. But manufacturers now design many of these products to not only be efficient but to assist with food safety concerns, too. So now may be a good time to take a look at these back-of-house stalwarts to see if they could use some updating.

Operations

The proactive approach

By Restaurant Business Staff on Feb. 26, 2008

Enforcing proper food safety procedures is crucial to the wellbeing of your customers; however, keeping employees safe in the workplace is equally essential. A variety of new products can help make the restaurant environment a little safer. We zero in on a few of them.

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