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Operations

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

Serving up technology

Today’s diners can be as picky about tech tools as they are about their food. Here are some of the technologies that diners say will get them in the door.

Operations

Gear up for less in 2014

The new crop of food service products helps you run your operation more efficiently and safely … and a surprising number do it without taking a big chunk out of your bottom line. Here are a few new products to help your everyday operations—all for $60 or less.

A restaurant’s success depends on many factors, but maintaining proper safety and sanitation standards is at the top of the list.

Not long ago, most restaurants could get by with a simple pop-up toaster. But along came bagels, croissants and Texas toast. And then toasted sandwiches grew wildly popular. So how do you find the best toaster to suit your needs today?

Whether you’re grilling in your kitchen or outdoors, here’s how to find the grill that’s right for your operation.

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.

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.

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.

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.

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