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

Smoothie, frozen beverage and dessert dispensers

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.


Holding cabinets

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.

High-tech or not-so-high tech, this year’s crop of new equipment is bound to ease both back-of-house and front-of-house operations.

Today’s dinnerware allows restaurants to strut their personal style with pieces that are affordable and flexible enough for every type of operation.

“Everything old is new again” is a saying that certainly holds true for today’s cleaning products. The latest items take established formulations and tweak them—technologically. The result: better sanitation, cost savings and reduced labor.

None of Kona Grill's restaurants are located in a state that requires menu labeling, but that hasn't stopped the company from getting ready to comply with upcoming federal regulations. Those regulations haven't been finalized yet, but it could happen before the end of the year.

With today’s rising ingredient costs and tight margins, portion control is more essential than ever. That’s why scales are so important in both back- and front-of-house.

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