Operations

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

This week’s head-spinning moments: Multi-spins

By Peter Romeo on Jun. 16, 2017

This week's most arresting restaurant developments seemed to come in groups, raising the risk of neck injury for the keen observer. Here's a painless review of the head-spinning moments you may have missed.

Operations

Knives: Get a Handle on Things

By Restaurant Business Staff on Sep. 07, 2007

Ask a hundred chefs to name their favorite knife and you’re likely to get a hundred different answers. Chefs become passionate about knives because there’s no kitchen tool that’s more important to them. We asked a group of experts to weigh in on the key buying points.

Operations

Smart spending

By Restaurant Business Staff on Dec. 01, 2009

The August 2009 NRA expectations Index reported that “45 percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months.” Whether that prediction comes true remains to be seen. But this year’s crop of new products puts the emphasis on helping operators maximize every dollar.

Operations

Hot ovens and cooktops

By Restaurant Business Staff on Apr. 01, 2013

As you might expect, chefs have some definite ideas about what they want from an oven or cooktop.

Operations

Avoid repair calls with in-house equipment fixes

By Lisa Arnett on May 17, 2016

For many operators, taking the time to troubleshoot equipment issues before picking up the phone to call a repair guy can help save on maintenance costs.

Operations