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The Value of Partnerships

Hatco’s Director of Global Marketing and Product Development, Lorne Deacon, talks about how you can save on headaches by working with a dependable partner that delivers peace of mind—so you can focus on running your business.

The Changing Face of College Dining

College and university dining services are adapting to the changing tastes and eating habits of students. Listening to what students are asking for has become an important part of the decision-making process for this segment.

A New Trend in Pollution Control

Electrostatic precipitators (ESP) pollution control units are quickly becoming the option of choice for many commercial kitchens across the country. Accurex’s Tyler Schilling breaks down the trends driving the demand for ESP, talks about the feedback they are hearing from customers and what’s next in pollution control.

A Custom Solution from Marra Forni

Timber Pizza, a Neapolitan-type pizza place in Washington, D.C., has benefitted from Marra Forni’s custom ovens. When owners Andrew Dana and Chris Brady decided to construct their newest venture, Jewish-inspired deli named Call Your Mother Deli, they turned to Marra Forni to help them build a custom wood-fired bagel oven.

The Possibilities Are Endless

Today’s equipment technology is allowing for more innovative use in commercial kitchens. Markus Glueck, executive vice president from RATIONAL North America, details the benefits for all parties involved and the unique uses that are available to operators.

Solving a Perception Problem

There is a common and annoying problem in the restaurant industry that doesn’t get the attention it deserves. It’s one rarely or inadequately addressed by customers or staff, but can negatively impact a dining experience to the point where a customer may not return.