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Operations

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

Ranges & Cooktops

 By Restaurant Business Staff on Nov. 01, 2008

It's all about the heat. Today’s ranges—gas, electric or induction—can help you maximize energy dollars by heating more quickly and efficiently. If your range or cooktop needs replacing or you’re thinking of expanding your cooking choices, here are some options to consider.

Operations

Kitchen equipment trends

 By Restaurant Business Staff on Feb. 01, 2013

Attendees at this month’s NAFEM Show in Orlando will be confronted with the usual mind-boggling array of equipment, everything from mammoth, industrial-strength dishwashers down to pocket-sized meat thermometers. The single unifying factor—maximized performance that justifies the expense of new equipment.

Operations

Speedy cookers meet diners' demand for good food fast

By Lisa Arnett on Mar. 15, 2016

Today’s restaurant guests demand both speed and quality. For operators to deliver on that need means taking a look around the kitchen—beyond the ingredients.

Operations

How to keep workers off their phones

By Jonathan Deutsch, Ph.D. on Oct. 05, 2017

Advice Guy calls for a no-nonsense solution to a frustrating problem.

Operations

3 hacks to beef up the org chart—on a budget

By Heather Lalley on Nov. 13, 2017

A growing chain shares its tactics.

Operations

Subway names new media and creative agency

By Jonathan Maze on Dec. 11, 2017

The chain consolidates its North America marketing with the appointment of Dentsu Aegis Network.

Operations

This week’s restaurant nightmares: Artful ouches

By Peter Romeo on Jan. 10, 2018

Good intentions can often go awry. Look at some of the developments in the restaurant business that started off 2018.

Operations

Afternoons emerge as the new restaurant battleground

By Peter Romeo on Feb. 08, 2018

Several big players are talking about the stretch between lunch and dinner as an opportunity akin to what breakfast afforded a few years ago.

Operations

Noodles & Co. to fuel turnaround with zucchini noodles

By Heather Lalley on Mar. 15, 2018

Executives hope the plant-based option will draw health-focused diners to the struggling brand.

Operations

5 delivery lessons for restaurants

By Peter Romeo on Apr. 17, 2018

Issues relating to the off-premise boom were clearly top of mind to Restaurant Leadership Conference attendees. Here are five insights they were given on the conference's opening day.

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