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Operations

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

Back-of-the-house savings

 By Restaurant Business Staff on Dec. 07, 2010

When it comes to this year's crop of new products, once again it's all about "green."

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

Freeze frame

By Restaurant Business Staff on Mar. 01, 2011

As the winter of 2010-11 finally (and blessedly) winds down, it might seem a bit early to be thinking about frozen desserts and “slushy” drinks. But summer is just a few short months away in the northern states and in full swing down south.

Operations

Holding the lines

By Restaurant Business Staff on Apr. 01, 2011

In the most basic sense, warmers and holding cabinets keep food warm. But as with most equipment purchases, finding the best one for your operation isn’t simply a matter of deciding which is cheapest.

Operations

Uniformly fashionable

By Restaurant Business Staff on May 01, 2011

A bit of style in your uniforms and shoes can go a long way in creating a brand identity and making a favorable impression on your customers.

Operations

Down the hatch

By Restaurant Business Staff on Jun. 01, 2011

Drinks—whether potent or soft, cold or hot—hold some of the biggest profit potential for any operation. The newest beverage dispensing systems aim to serve drinks faster, more profitably and at just the right temperature for peak flavor.

Operations

Toast of the town

By Restaurant Business Staff on Jul. 01, 2011

Diners have come to expect a side of crisp, golden-brown bread accompanying their breakfast orders. At lunchtime, toast is a must-have as the basis of a classic club and other sandwiches. So having a toaster that can deliver the goods quickly and consistently is essential.

Operations

Cold cases

By Restaurant Business Staff on Aug. 01, 2011

Unlike back-of-house equipment, refrigerated display cases are on the front lines, seen day in and day out. Not only do they need to perform efficiently, they have to look attractive.

Operations

The broiling point

By Tom O'Brien on Sep. 14, 2011

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

Operations

All steamed up

By Restaurant Business Staff on Nov. 01, 2011

Say the word “steamer” front-of-house, and you’re referring to a soft-shell clam. Say “steamer” back-of-house, and you’re talking about one of the most-used pieces of cooking equipment.

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