CoastAL Orange Beach, a 1,200-plus-seat beachfront restaurant along Alabama’s Gulf Coast, has the monumental task of ensuring speed and consistency of menu items with a labor market filled with seasonal employees. A kitchen full of RATIONAL equipment more than meets the task.
Starting Jan. 1, 2026, new remote refrigeration systems must use refrigerants with a GWP under 300. Avoid costly delays resulting from using refrigerants like R-449A. A2L options like R-454A/C keep you compliant. Norlake is already quoting 2026-ready solutions. Learn more and prepare now.
Convenience stores have unique cold storage needs — and Everidge® is the equipment manufacturer that meets those needs with precision and flexibility.
The first female principal at Aria Group, Megan Walsh is a leader of the Chicago-based design studio’s restaurant and entertainment projects, working on everything from high-end steakhouses and celebrity chef-owned brands to multinational fast-casuals and neighborhood independents.
In commercial foodservice, safety should always be top of mind for patrons as well as employees. That’s why having a quick and effective method for disinfecting and sanitizing is vital to creating a more hygienic environment.
Traditional walk-in coolers are under a barrage of food safety risks that also impact the bottom line due to food waste. Everidge has leveraged three types of cutting-edge technologies that help ensure walk-ins are adhering to the highest standards of hygiene and durability.
Beverages fuel growth in foodservice, and soda on tap is leading the way. With crisp, colder pours and customizable, brand-forward stations, operators can attract more guests while boosting repeat visits. Discover why investing in soda on tap isn’t just an upgrade — it’s a strategy for long-term growth and scalable success.
Keeping your commercial refrigerator in top shape is essential for food safety, reliable performance, and avoiding expensive repairs. This guide shares essential maintenance tips to help you prevent breakdowns, minimize downtime, and safeguard both your inventory and your profits.
Hot kitchens need cool solutions. Discover how the XDGX make-up air unit delivers efficient heating and cooling to busy kitchens. It supplies 100% outdoor air — direct gas-heated or cooled by packaged direct expansion — to keep your airflow balanced and your team comfortable.
The Evolution™ Boilerless Steamer delivers high-performance, ENERGY STAR® certified cooking with <1 gallon of water per hour. Use it connectionless or connect to water and drain lines—either way, you get powerful steam, low utility use, and zero maintenance headaches.
When guests are numerous, menus are seasonal, and shelf life is short, it can be a challenge for kitchens to meet demand without losing quality. That’s why Thermo-Kool’s cold storage solutions are trusted across the U.S. to turn these key hospitality pain points into a (tropical) breeze.
Epicurean cutting boards aren’t just accessories; they’re tools for safer, faster, and more consistent foodservice operations. From reducing labor and replacement costs to helping kitchens stay compliant and portion smart, these boards deliver measurable value in every shift.
American Panel merges reliable walk-ins with high-performance HURRiCHiLL blast chillers, creating cleaner layouts and smarter workflows. Consultants and dealers can deliver future-ready kitchens that save space and boost efficiency.
Forward-thinking hotels, resorts and lodging businesses are adopting new and environmentally friendly ways to reduce waste while enhancing the guest experience. One impactful shift is the move away from single-use bottled water toward on-site water filtration and dispensing systems.
Sea Pines Resort, Hilton Head Island, SC, includes 12 food and beverage outlets with a staff of 500 serving approximately 4,000 customers daily. With diverse menus and the need for consistency, Sea Pines turns to RATIONAL for a vast majority of their cooking and prepping needs.
Jessica Meade started working for Atlas Metal as a teenager. Now, she is the president of Atlas Metal and discusses the lessons learned from her father, how the company remains competitive and its technological innovations.
