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...
Striving to cut mounting energy and labor costs, boost productivity and take part in the growing “green” movement, restaurant operators are shopping for various equipment innovations that are gradually changing the...
Eager to plug leaks in their beverage cost and rein in bar inventory in an economy that makes every bottom-line dollar precious, operators are relying on different management technologies for enhanced control. ...
CAMBRIDGE Mass. —After successfully operating his previous restaurant while having to struggle with a cramped, no-frills basement kitchen, chef-proprietor Tony Maws is eager to see what he can accomplish...
Striving to cut utility costs and don the mantle of “greenness,” more operators are turning to eco-friendly equipment and design features and operational practices.“More and more restaurants really are appraising this...
Some chefs utter the names of European-engineered cooking suites with the same esteem that auto enthusiasts have for imported luxury sedans. Indeed, a high-end suite, a collection of cooking equipment unified into a...
In addition to exciting the envy of other chefs, the lavishly equipped kitchen of L2O, the upscale seafood restaurant in Chicago developed by Laurent Gras and Richard Melman, promises to prompt new ideas about...
