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Operations

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

Safe equipment storage for customers with food allergies

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.

Operations

To-go goes green

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.

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.

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.

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

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.

With today’s ever-increasing energy costs, restaurant operators are taking a closer look at the energy use of their major kitchen equipment.