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equipment

Operations

Safer and smarter kitchen solutions help restaurants move forward in a time of uncertainty

 Sponsored content from our partner Restaurant Technologies on Apr. 16, 2020

As restaurants regroup and try to weather financially painful time, three priorities are clear: Safety, cleanliness and labor efficiency in the kitchen is still paramount.

Operations

6 Details to Consider Before Purchasing Front Serve-Line Hot and Cold Wells

 Sponsored content from our partner LTI, Inc. on Feb. 20, 2020

Before a last-second decision is made to purchase whichever drop-in works and comes in at a low price, operators should first consider whether the equipment they are about to purchase delivers in six key areas.

Operations

How to make saving money less expensive

Sponsored content from our partner FLAT Tech on Nov. 08, 2019

Take a look at a comparison of purchasing FLAT Tech table bases versus standard bases and the potential impact of use on the hard operational costs, potential liability exposures and direct loss of brand reputation.

Operations

How to tell when it's time to scale up the kitchen

By Jonathan Deutsch, Ph.D. on Apr. 04, 2019

Expensive new equipment might help boost output, but operators should do the math first, Advice Guy says.

Operations

6 equipment trends powering the future of foodservice

By Patricia Cobe on Feb. 11, 2019

The 2019 NAFEM Show revealed where restaurant kitchens are headed.

Operations

How can restaurants sell old equipment?

By Jonathan Deutsch, Ph.D. on Aug. 16, 2018

In short, be happy if you can get someone to take it off your hands, Advice Guy says.

Operations

How restaurateurs are using their 2018 tax savings

By Peter Romeo on Jul. 23, 2018

Operators weigh in on their plans, as well as their outlook on consumer spending.

Technology

Smart kitchens can bring restaurant owners some relief

By Steve Brooks on May 10, 2018

Automated back-of-house technology offers savings—and peace of mind.

Technology

How to shop for a smarter restaurant kitchen

By Steve Brooks on May 10, 2018

Operators and suppliers share their equipment experience and insights.

The magic nickel

By Bill Main on Aug. 22, 2001

Did you know there's only a nickel in profit for every dollar in revenue in the typical restaurant? Here are some ideas about what you can do to control your prime costs.

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