Articles byPage 107
5 lessons from the big chill
January and February may have been the winter of restaurant’s discontent, but the challenge of luring customers fostered some traffic-building ideas that could boost business at any time of year.
Back to the future: Look inside tomorrow’s restaurant kitchens
The must-haves for modern restaurant kitchens are about much more than just technology. Here’s a look at the innovations that are shaping kitchen equipment and design.
Some operators are looking to source lesser known but abundant seafood that often turns up in the by-catch. These “trash” fish may have names that could sound off-putting to consumers, such as lionfish, sheepshead or grunt, but innovative chefs are proving that their flavor and texture stand up to their upscale cousins—at a gentler price. And diners are biting.
Foodservice manufacturers introduced an array of new equipment at last week’s NAFEM Show in Anaheim, much of it boasting digital controls and “smart” operating systems. Several companies showed attendees how to integrate their equipment into a concept-within-a-concept as a way of solving a problem or exploiting an opportunity. Here are three examples.
Arooga’s Grille House & Sports Bar sell several tons of chicken wings, however, the bar staple wasn't as popular with female customers—about half of its clientele. To develop a lighter version, R&D started with unbreaded chicken-breast chunks which it bakes instead of fries. Guests ordering the wings can have them tossed with one of the same 30 sauces available on all the wings.