Powered by kitchen equipment both sophisticated and simple, Luce restaurant in the InterContinental San Francisco is stepping into unusual territory for a restaurant within a hotel.Open little more than a year and...
Some operators are clamping down on energy waste that has been going over their heads for years—literally.Specifically, they are recapturing the energy dollars that go up the kitchen hood because exhaust fans run...
Fancy cooking suites are no strangers to fine dining these days. In many cases, they’re the stages upon which celebrity chefs strut their Michelin-starred creations. However, the Stir Food Group, a...
Even the darkest days hold glimmers of optimism and opportunities from which operators can find inspiration, and that held true for some attendees of The NAFEM Show 2009 in Orlando, Fla.Industry professionals who made...
Setting forth principles for innovative thinking in a spotlight presentation at The NAFEM 2009 Show in Orlando, Fla., Madison Mount, associate partner of IDEO, a Palo Alto, Calif.-based design firm, ticked off...
Energy conservation has been discussed in America at least since the oil crises of the 1970s, and energy-efficient restaurant equipment perhaps nearly as long.But for many restaurant operators, it was last year’s...
The following story is part of this week's special NRN 50 issue, Opportunities knocking: Open the door to bold thinking and unlock your profit potential. Non-subscribers and those who wish to purchase...
