Kitchen equipment is often key to the menu additions that draw variety-hungry customers to restaurants. For example, Burger King’s flexible batch broiler, which can be programmed for the precise cooking times and temperatures of various items, enabled the launch of such ambitious new products as the Steakhouse XT burger and St. Louis-style ribs by the Miami-based quick-service giant. And Dunkin’ Donuts’ accelerated cooking oven, which works with forced hot air, microwave ...
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?