Operations

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

Casual-dining spot takes low-tech approach to entertainment

By Lauren Hallow on May 16, 2017

Vigilante puts a food-forward spin on board games.

This week’s 5 head-spinning moments: Whoa moments

By Peter Romeo on Aug. 04, 2017

Recent days brought signs of how bad things could get in the restaurant business, along with some advice from the ultimate chief executive about what to do about it.

Operations

Fast and functional speed-cook ovens

By Restaurant Business Staff on May 13, 2007

A new generation of small “speed-cook” ovens is on the market, using various combinations of heat transfer including microwaves, convection blowers, hot air impingement and infrared browning elements. They’re creating an entire, new oven category.

Operations

The broiling point

By Tom O'Brien on Sep. 14, 2011

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

Operations

Cooling trend

By Maura Keller on Aug. 22, 2014

New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.

Operations

5 tools to up throughput

By Lisa White on Jun. 13, 2017

New-age kitchen gadgets shave time off guest interactions.

Operations

Is a service charge right for your restaurant?

By Peter Romeo on Oct. 26, 2017

Here are the questions converts and others close to the situation suggest restaurateurs ask themselves before deciding if a labor surcharge is right for their operation.

Operations