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Operations

Cooling it

 By Restaurant Business Staff on Feb. 01, 2010

When it comes to the big energy users in your kitchen, refrigerators are way up there. The average walk-in operates at full capacity 16 to 18 hours a day.

Operations

Back-of-the-house savings

 By Restaurant Business Staff on Dec. 07, 2010

When it comes to this year's crop of new products, once again it's all about "green."

Financing

Brown’s cracks the catering code

By Restaurant Business Staff on Aug. 01, 2011

To say that Brown’s Chicken, a fast-casual chain with 29 locations in the Chicago area, was hit hard by the recession would be an understatement: Owing more than $10 million to creditors, the company filed for Chapter 11 bankruptcy in 2009.

Education Sessions Planned for 2012 Food Safety Summit

By Restaurant Business Staff on Oct. 27, 2011

WASHINGTON, DC (October 27, 2011 - Marketwire)—The Food Safety Summit Executive Educational Advisory Committee (EEAC) has developed a three day conference...

Food

How Wildfire does gluten free

By Dana Tanyeri on Feb. 01, 2012

The annual “What’s Hot” survey of 1,800 chefs by the National Restaurant Association pegged gluten-free/food allergy-conscious items as No. 7 on the top 10 trends list this year. That’s up a notch from its 2011 position.

Technology

Movement in mobile

By Restaurant Business Staff on Apr. 18, 2012

If you took a United or Delta flight to the 2012 Restaurant Leadership Conference in March in Scottsdale, Arizona, you had the option to forego a printed boarding pass, using a QR code sent to your smartphone instead. In a world where 80 percent of the population owns a mobile device (and only 47 percent own a toothbrush), cellphones and tablets are replacing pagers, wallets, credit cards and even keys. Here’s a round-up of mobile solutions from the floor of RLC to keep an eye on.

PRO*ACT Adds 7 New Distributors

By Restaurant Business Staff on Jul. 02, 2012

MONTERY, CA (June 29, 2012) PRO*ACT has announced the addition of seven new distributors. These companies bring the buying and marketing group’s...

Food

Innovation starts with appetizers

By Patricia Cobe on Nov. 01, 2012

An appetizer is supposed to whet the appetite for the rest of the meal, but these days, these first courses are serving as much more than “starters.” Restaurant customers are making whole meals out of downsized dishes, and many menus are dedicated entirely to tapas, small plates and shareable apps.

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