- Category: Sponsored Content
- Published: January 1, 2018
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.