Aremote commissary for dessert making and bread baking can help multiunit operators address rising labor and commodities costs and the dearth of production space in many kitchens, officials at B.R. Guest Restaurants say. The New York City-based operator of 18 restaurants and one nightclub opened such a space nearly a decade ago in Long Island City, N.Y. Each week the 2,000-square-foot building prepares components for 6,000 plated desserts and delivers them by ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?