Equipment Discussions (13)

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what percent of restaurant equipment is purchased online

trying to see what percent of restaurant equipment is purchased online say at an etundra.com or restaurantdepot.com Also would you purchase…

Started by green machan

0 Apr 13, 2011

Non-Operator

Investing in Brazil's Food Business ??

. . Hi dear; . I’m Brazilian, born in Rio de Janeiro, living in Leblon, and lived 8 years in the US, San Diego-CA, working on restaurants a…

Started by Eduardo Felipe

0 Mar 1, 2011

Equipment Trends

I recently wrote this article on our website: This time of year many chefs and restaurant operators are planning how to adapt their menu to…

Started by John Stack

0 Dec 10, 2010

Non-Operator

Saving cost on flatware and smallwares

My company has a new product that was introduced this year called the silversaver. It retrieves flatware and smallwares items from the tras…

Started by Steve Malaga

0 Oct 22, 2010

Interactive Manufactures

Does anyone have any examples of intovative manufactures who work with restaurant personnel to develope intovative products and services fo…

Started by Ray

4 Jun 18, 2009
Reply by Gary Halpern

Chocolate tempering or melting equipment?

Does anyone know what the main differences would be in the equipment which are used for chocolate tempering and melting? My wife and I run…

Started by Scott Kamish

0 Nov 11, 2008

POS Alternatives

I've got over 30 years in the restaurant and hospitality industry. I started as a valet parker and most reciently was responsible for @ 5 r…

Started by Scottie

6 Sep 29, 2008
Reply by Chris Lanno

Computer or Cash Register?

Ok of course I am going to be biased on this subject, but I would like to know everyone's opinon. As you can see in my profile, I sell comp…

Started by Brieanna Fisher

3 Sep 28, 2008
Reply by Thumbbook

ice wells

My local health department has required all new food establishments to install ice wells with a fused cold plate into the bottom. I am look…

Started by christopher

0 Aug 8, 2008

An uncomplicated, primarily cold - kitchen

I am in the procee of trying to conceptualize the first bar on main st. in our small resort town. I want an uncomplicated cold kitchen with…

Started by Marty R

5 Jul 11, 2008
Reply by Mary Smith

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