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Operations

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

Setting the table

The tabletop category includes glassware, dinnerware and flatware or silverware—all of which represent a major investment and an ongoing expense for replacement.

Operations

Time and temperature: Food safety gear

While many factors go into a restaurant food safety program, avoiding time-temperature abuse along the supply chain is critical. A variety of equipment, labeling systems and temperature-measurement technology is available to ensure food safety.

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.

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.

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.

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.

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.

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.

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.

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.