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

Dishwasher list

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.


Identifying food cost trouble spots

Here are the most significant trouble spots in a product's lifecycle and a few ideas about how those trouble spots can help you better understand how to manage your food costs.

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.

Mobile shift scheduling apps are not going to solve your labor management problems. Here’s what you need to know…

Restaurant operators will agree that providing nutrition information so that customers can make informed ordering decisions is a reality of business in these health-conscious times.

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.

Most restaurant operators are looking long and hard at flavor profiles and calorie counts in this age of menu labeling. Posting the calories of restaurant menu items has been the law in parts of the country for several years, and before long, it will be required nationwide for chains with 20 or more units.

Today more than ever, consumers seek elevated experiences when dining away from home. For operators, this means that offering items that are designed to generate enthusiasm is crucial in order to effectively compete for share of stomach.

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

For restaurant operators, the cost of doing business—and the cost of labor in particular—is almost always top-of-mind.