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Operations

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

Kitchen equipment trends

 By Restaurant Business Staff on Feb. 01, 2013

Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment.

Operations

Pops of color in a sea of stainless steel

By Patricia Cobe on Feb. 20, 2013

While stainless steel still reigns supreme, a number of manufacturers are jazzing up their equipment with bright bursts of color.

Operations

Holding cabinets

By Restaurant Business Staff on Mar. 01, 2013

At high-volume restaurants, a holding cabinet can be a real time- and money-saver for keeping dishes warm without drying out. For smaller operations, there are countertop models, usually holding two or three pans.

Operations

Hot ovens and cooktops

By Restaurant Business Staff on Apr. 01, 2013

As you might expect, chefs have some definite ideas about what they want from an oven or cooktop.

Operations

Smoothie, frozen beverage and dessert dispensers

By Restaurant Business Staff on Apr. 01, 2013

With the ever-increasing popularity of smoothies, frozen yogurt and frozen alcoholic beverages, chilled treats have found a place on the menu all year long. To keep up with that popularity, beverage and dessert machines are easier than ever to operate and offer a wider range of products.

Operations

Mixologists: Top tools to create the extraordinary

By Joann Whitcher on Apr. 04, 2013

We asked some of today’s top mixologists to name their favorite tech tools behind the bar, with the direction that it didn’t have to be electronic.

Operations

MexiCali Burrito turns to Phoodeez to boost its corporate catering

By Joann Whitcher on Apr. 05, 2013

MexiCali Burrito Co., a, family-owned taqueria in Kendall Square in Cambridge, Massachusetts, was already well into catering when it signed up with Boston start-up Phoodeez (pronounced food-ies) to boost its corporate reach.

Operations

To-go goes green

By Restaurant Business Staff on May 02, 2013

Even if you’re not going to go “fully green” there are lots of smaller steps you can take to make your usage of disposables a little more eco-friendly.

Operations

Safe equipment storage for customers with food allergies

By Restaurant Business Staff on May 23, 2013

When cooking for customers who have food allergies or are gluten-sensitive, you need to be especially aware of how you store ingredients and the prep techniques you use.

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