May 18, 2017
How Much Have Restaurants Evolved?
FE&S blogger Juan Martinez, Phd, PE, FCSI, sorts through the unit and economic dynamics of new delivery-only restaurants.
FSTC Previews Equipment at NRA Show
The fine folks at PG&E’s Food Service Technology Center offer a few tips on what to look for at the National Restaurant Association’s annual trade show.
Tap into Choice
Beers. Wines. Cocktails. All from one mobile station. Draft dispense is the best option when it comes to beverage profitability. Kegs yield a far higher margin in comparison to bottles or cans. The Beverage Station creates the opportunity to generate revenue from new revenue sources. Maximize earning potential from spaces previously not imagined.
Kitchen Design is an Art and a Science
A panel of four design experts sorts through the musts to creating the ultimate efficient kitchen.
Aqua Grill’s New Location Improves Efficiency and Customer Traffic
The creativity and high standards at the upscale version of Aqua Grill in Ponte Vedra Beach, Fla., keeps loyal guests happy while at the same time attracts a new customer base.
Introducing AQ Analytics —
Your Data in Focus
Visualize your AutoQuotes’ quoting activity and draw more informed insights with AQ Analytics, a free reporting tool built inside of AQ.
To learn more about using Analytics, please visit our Frequently Asked Questions page.
Case Study: Werewolf Bar & Grill Realizes Ventilation Energy Savings
Learn how energy optimization helped one West Coast restaurant lower its operating costs.
Form + Function: LED Lighting
Light Emitting Diode (LED) lighting technology has come a long way and is developing so quickly that even lighting designers are hard-pressed to keep up.