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Refrigeration for Confining Kitchens from Continental Refrigerator

Talk about how foodservice equipment needs to accommodate the smaller footprints in today’s commercial kitchens.

Faith Osborn: There is a lot of change in menus now and the way things are going in the restaurant industry. Basically, operators are looking for additional refrigeration and freezer storage options. Many restaurant kitchens have small footprints that can’t accommodate full-size equipment, especially in big cities. The industry needs to be aware that units are available that can adapt to these changes.

Polar King Walk-Ins: Hurricane Tough

There are many things restaurant operators have some control over, such as the menu and staffing. But there are also things they have no control over, like the weather. Few operators know that as well as Patrick King.

The Lowdown on Lodging Trends

America's lodging landscape has undergone a revolution. Big chains are diversifying with different brands or concepts to capture a wider demographic, and with this, amenities like foodservice have garnered more of the spotlight in today's hotels.

Convenience Store Foodservice Today

If there were such a thing as a "C-store Foodservice Endangered Species" list, you might see the roller dog and the slushie right up there at the top. It wasn't so long ago that those two items pretty much defined the state of foodservice in convenience stores. But recently, there has been a radical shift. Many c-stores now provide more than just a gasoline fill-up; they've now become a destination for fresh, creative food and drink.

The New KitchenAid Commercial Line

KitchenAid mixers have been a favorite with home cooks and professional chefs for many years. In fact, 2019 will mark 100 years in business for the venerable brand.

Artisan Bread, Neapolitan Pizzas Big In 2018

Brian Bambauer, marketing specialist for Hobart, points to two trends to watch in the baked goods category in 2018. One is the continuing popularity of artisan breads, which are now found everywhere from fine dining establishments all the way down to the neighborhood sandwich shop. The other trend he sees on the horizon is Neapolitan pizzas. “The Neapolitan pizza craze is hitting home in a whole lot of places, with little pizza shops and breweries popping up,” he says.

Tom + Chee Makes Good Food Fast With American Griddle

No matter what the latest food trend may be, there’s always going to be a market for traditional, delicious comfort food and the Tom + Chee chain has capitalized on that. With almost 30 locations in 14 states, the chain serves up a selection of grilled cheese and other types of sandwiches, soups (including tomato, of course) and for something sweet, grilled cheese donuts.

Aq Analytics: Information To Make Smart Decisions

Q&A with Ross Buel, Vice President of Sales and Business Development

What is AQ Analytics and why was it created?

Ross Buel: It was created as a built-in sales reporting feature to meet one of our objectives — to provide products that will continue to improve efficiencies in the sales process for the FES industry. It’s a sales tool that provides visual reporting through charts, tables and data in real time. It allows industry decision-makers to make informed decisions based on the quoting activity done by reps, the dealer salesforce, or by manufacturers’ in-house salespeople.

A Lesson in School Foodservice

David Magill, principal of Magill & Associates in San Francisco, has been a school foodservice consultant for more than 30 years. We asked him for a brief overview on the state of K-12 foodservice.

Making the Most of a Small Kitchen

Running a restaurant is a tough business. It’s even tougher when you have a small kitchen space to work with. But that’s the challenge that’s faced every day by Peter Shuey, Managing Partner of the Hoppy Gnome in Ft. Wayne, Ind.

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