The importance of doing business efficiently in the current economic climate cannot be understated. This year's crop of new products take that sentiment to heart by offering features that aim to streamline foodservice operations. Besides doing their usual tasks, this equipment can help kitchens be greener, energy usage be streamlined and allow work to be done wirelessly.

With the rise in vendor-prepared foods, cook-chill methods and batch production techniques, the role of warming and holding equipment has grown in importance. Here are the prime considerations when looking to buy.

The recent spike in gasoline prices not only affects the cost of restaurant deliveries—it also impacts the price of what is taken away. Trash collecting is usually charged on a volume or weight basis. Either way, there is a tremendous cost incentive to implement a waste-reduction system. In addition to lowering the fees for removal, fewer pounds (or cubic feet) of trash will result in savings in labor, space and utilities. These are the factors to consider when purchasing a waste-reduction system.

Big bucks are bubbling up from cold beverages. With customers paying top dollar for drinks, today’s beverage systems are all about delivering a satisfying, consistent pour.

Griddles are fairly basic: a thick steel plate is heated from below, allowing you to grill and sauté on a big flat surface. Today, that basic formula is being tricked out with new features.