With barbecue season underway, the latest commercial smoking equipment has made it even easier to become a pit master without the pit. Read this complete guide to choosing a smoker oven that reduces labor and maximizes food quality and consistency.
Welcome to 40,000 square feet of 15 active cooking vignettes and 150 pieces of live Middleby commercial kitchen and beverage innovation all under one roof. This is the Middleby Innovation Kitchens (the MIK), is where chef-driven demonstration and Middleby innovation meet.
Frying oil is one of the most expensive food items in your kitchen. If you are not protecting your fryer oil, you are wasting it. Fortunately, we know precisely which elements can harm your oil, and how to avoid or, at the very least, combat these common oil “enemies.”
The new Middleby Innovation Kitchens bring together best-in-class equipment from virtually every area of foodservice in one elegant, educational, easily-accessible location. Guests experience an unmatched range of Middleby solutions live and in action. Find out about Master Chef Russell Scott who leads this state-of-the-art showcase for culinary creativity.
In the midst of the pandemic, demand for ketchup packets literally had them sashaying off tabletops and out of distribution centers nationwide, impacting supply and increasing costs of America’s most loved condiment. Award-winning Touchless Express™ Dispensers are the answer to this national dilemma.
The Ad Hoc Kitchen at the MIKs provides a “blank slate” for operators to test a variety of equipment and kitchen design configurations. Unlike any other test kitchen in the foodservice industry, the Ad Hoc Kitchen offers maximum flexibility and hands-on opportunities.
Labor reduction is top of mind and many operations are looking for ways to reduce labor in the dishroom and repurpose it into other parts of the operation. Learn how the advanced technologies on new Hobart AM16 Door Type Commercial Dishwasher cuts time on prescrapping ware and machine cleaning.
“It’s an incredible ‘wow’ factor”, says Kevin Eaton, president of Eaton Marketing in Clearwater, Fla. For Katherine Young, Elevation Foodservice Reps, Denver, Colo., the MIK “is a destination – your brain kind of pops in here.” In only the first couple of months the MIK is getting rave reviews.
Proper temperature control is essential in the brewing process…and is especially critical for a business that’s based around brewing. The unique solution executed for Gnometown Brewing Company along with the dependable product and exceptional service are some of many reasons why owner James Khan will exclusively purchase coolers from Polar King
To be successful in this post-pandemic world, caterers are rethinking many facets of their business. “The old way” of doing things just won’t cut it anymore, says Deb Friar, Field Marketing Manager for Convotherm®. “COVID has caused operators to consider how to do things differently,” she says. “Post-COVID, in most cases, operators may no longer be able to afford to keep using the methods developed a generation or more ago that are still the norm today. It’s easy to incorporate new processes and technology, and the payback is much faster than most operators assume.”
Oil management is critical to profitability. The new Kitchen Controller end-to-end automated oil management system – a collaboration between Cargill and Frontline International – removes guesswork, improves food quality and saves the operation money.
From its beginnings as a butcher shop over a century ago, the name “Hess” has always stood for quality meat products in the Lancaster, Penn., area. But nowadays, Hess’s Barbecue Catering provides a full range of food items to cater the most elegant party, wedding or other social event.
A Q&A with Matt Kuo, Chief Product Officer
Saving time is a good thing and saving money is even better. To find something that saves both time and money while increasing productivity, accuracy and customer satisfaction is a true winning solution. Foodservice equipment distributors are discovering a new integration tool from Expertek that does all these things and more.
Offering planned maintenance is one of the most vital services you can provide commercial businesses. While many refrigerator maintenance tasks can performed by operators, there are other tasks and inspections that require the attention of an authorized service technician.
It’s no understatement to say that foodservice operators have had to think creatively to survive over the past year. When indoor dining became prohibited by local municipalities, many operators kicked their catering, delivery and pickup efforts into overdrive.
