Operations

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

How to buy a good griddle

By Restaurant Business Staff on Jan. 12, 2006

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.

Operations

It’s easy cleaning green

By Restaurant Business Staff on Mar. 01, 2010

Not to argue with Kermit the Frog, but these days it’s easier than ever to be green, particularly when it comes to your options in cleaning products.

Operations

Mixologists: Top tools to create the extraordinary

By Joann Whitcher on Apr. 04, 2013

We asked some of today’s top mixologists to name their favorite tech tools behind the bar, with the direction that it didn’t have to be electronic.

Operations

4 rules of open kitchen etiquette

By Amanda M. Westbrooks on Aug. 11, 2016

Open kitchen concepts satisfy the curiosity and demand for transparency of the public, but they are a modern-day fishbowl for chefs. Here are some best practices.

Operations

Chicago's home county kills controversial soft drink tax

By Peter Romeo on Oct. 11, 2017

Now Cook County is scrambling to identify means of making up the revenue deficit. One idea floated: legalizing marijuana.

Operations

How third-party deliverers stack up on service

By Peter Romeo on Nov. 15, 2017

A test by 1,400 mystery shoppers shows some definite differences in wait times and the management of expectations.

Operations

This week's 5 head-spinning moments: Whoa & behold

By Peter Romeo on Dec. 15, 2017

Progress ran into some resistance this week, in part because of robots running amok. But reactions to the industry's harassment scandals showed the clock isn't rolling back.

Operations