Toby Weber

Building a new restaurant is expensive, so many operators look for spaces that were previously occupied by another concept. Operators can take advantage of the infrastructure in such places — the hood, utilities, tap system, etc. — to save big on their own construction costs. These second-generation spaces aren’t always a slam dunk, though.

Warewashers are key to keeping professional kitchens running smoothly. While there are many types of warewashers, there are some best practices that apply to all. Train your team not to overload your warewasher. An overfilled unit can wear out components like pumps more quickly. You may also end up with more chipped dishes that need replacing. Don’t just keep an eye on your warewasher, keep an ear on it, too. If your unit is running loud, that’s a sign that a breakdown may be coming.

This sandwich shop is growing thanks to good food and a one-of-a-kind brand. Most sandwich shops don’t have a lot of personality. Staffers assemble sandwiches in front of the customers. Interior design tops out with a vinyl wall covering that displays the chain’s logo. Since most people take their food to go, the dining room often consists of just a few basic tables and chairs. Cheba Hut, a concept based in Fort Collins, Colo., is not like most sandwich shops. The reason: Cannabis.