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Operations

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

View masters

 By Maura Keller on Jun. 16, 2014

Well-designed display cases can improve operational efficiencies, create competitive differentiation and increase sales.

Operations

If the footwear fits

 By Restaurant Business Staff on Jul. 15, 2014

The RB staff tested and rated front- and back-of-the-house footwear. The results are revealed here.

Operations

Cooling trend

By Maura Keller on Aug. 22, 2014

New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.

Operations

By way of induction

By Jody Shee on Sep. 30, 2014

Sizzling plates of fajitas travel from kitchen to dining room many times a day at each of the more than 1,500 Chili’s restaurants.

Operations

Dishwasher list

By Patricia Cobe on Oct. 14, 2014

When asked by Fast Company magazine to name a must-have kitchen gadget not yet invented, Suzanne Goin, chef-owner of Los Angeles’ Lucques and A.O.C. restaurants, chose a tool that would automatically load the dishwasher.

Operations

A turning point for POS

By Sara Rush Wirth on Dec. 15, 2014

Apple Pay. Tap-and-Go. PayPal. EMV. In the ever-evolving world of payment, restaurants are being forced to reevaluate their POS systems and potentially spend large sums to upgrade with the times.

Operations

New vs. used equipment

By Rob Benes on Feb. 02, 2015

The conundrum facing operators is to go with new, used or both. Budget, needs and anticipated usage are the major considerations.

Operations

Back to the future: Look inside tomorrow’s restaurant kitchens

By Patricia Cobe on Mar. 09, 2015

The must-haves for modern restaurant kitchens are about much more than just technology. Here’s a look at the innovations that are shaping kitchen equipment and design.

Operations

5 big themes for tomorrow’s kitchens

Mar. 10, 2015

Several overriding themes are influencing contemporary restaurant kitchen design and will continue to have an impact in the near future. Here’s what NAFEM and other industry insiders pinpoint as the top five.

Operations

Into the oven

By Kelley McLain on Jun. 03, 2015

Made-to-order pizza concepts rely on speedy, high-temperature ovens to fire up customized pizzas.

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