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Operations

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

The latest cleaning equipment

“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.

Operations

Nutrition analysis tools are ready, even if labeling regs aren't

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.

Stability” and “oxidation” aren’t just terms you might have last heard in your high school chemistry class—they’re important concepts to know when buying oil for your fryer.

Some of the earliest TV infomercials featured Ron Popeil hawking his famous Veg-o-Matic food chopper with the memorable catchphrase, “It slices! It dices!” Certainly, today’s heavy-duty, high-performance commercial food processors bear little resemblance to that prehistoric appliance—they can do so much more than just slicing and dicing.

Sometimes the secret in doing something right is simply a matter of going back to basics. When it comes to pizza, that means using a wood-fired oven to give the crust a slight char and the toppings that savory “fire-roasted” flavor.

To paraphrase the Gershwins, “You say panini, I say panino...” Technically, if you’re making just one of these popular Italian-style grilled sandwiches, it’s a panino; more than one, it’s panini. No matter what you call them, you need a dedicated grill to make a panino or panini the right way.

Every year, equipment manufacturers introduce new products designed to help operators work more efficiently and profitably. This year was no exception.

Say the word “steamer” front-of-house, and you’re referring to a soft-shell clam. Say “steamer” back-of-house, and you’re talking about one of the most-used pieces of cooking equipment.

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

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