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

Starbucks to close all U.S. units for racial-bias training

The half-day training, to be held May 29, follows widespread outrage after the arrest of two black men accused of trespassing by chain employees.


This week’s 5 head-spinning moments: Orgasms & smaller breasts

Even we blushed while perusing some of the week's uncelebrated but noteworthy developments.

Taco Bell's newfound qualms about social media is just one example of restaurants wondering if the status quo is such a hot way to go.

The new Toppers prototype—the model for 11 of the 15 units built this year—features a “show kitchen” as well as counter seating that allows guests to watch pizzas being made.

With so many oven types, sizes and heating technologies available, buyers should focus on their menu first—what’s going in the oven—then look at volume requirements and kitchen or operational constraints.

Along with your food and service, your serving ware makes a major statement about your operation. And who knows more about serving ware than the owners and chefs who use it day after day? We recently talked with a few restaurant pros to find out what factors are important to them when choosing their serving pieces.

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.

Operators are looking to new blender models to speed up production, avoid cross-contamination and create housemade sauces and other concoctions beyond drinks.

Some operators are moving all storage and prep to be customer-facing.

The new design includes a beverage fountain offering pure cane soda and a stand-alone bakery area.

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