Foodservice operators partner with KaTom for carefully selected equipment, layout-informed expertise, and a streamlined purchasing experience. From early planning through delivery and long-term operation, KaTom supports kitchens built to perform efficiently day after day.
For Chef Kyle Wilson of Middleby Innovative Kitchens, his Thermo-Kool walk-in is the heartbeat of the kitchen. His journey started in small family kitchens and grew through years of hotel service, late nights and hard-earned lessons. Today, he brings that experience to help other chefs focus on what matters most: the food.
Optimizing kitchen workflow is key to improving speed, labor efficiency, and food quality in commercial operations. Learn how KaTom helps you plan your kitchen layout and equipment for maximum employee and customer efficiency.
Toni Ragucci, corporate chef at RATIONAL USA, began her career at a Philadelphia culinary school, before working at fine dining Italian restaurants. Here, Ragucci provides more insight into the benefits of iCombi Pro’s intelligence processes, details and advantages of iCookingSuite, and how this technology can streamline foodservice operations.
Built for precision and performance, Manitowoc Ice delivers reliable equipment that delivers long-term value and helps operators cut downtime and total cost of ownership. Product manager, William York, discusses innovation, reliability and what’s next.
Impulse purchases are the lifeblood of convenience stores. Open-air and grab-and-go merchandisers have been shown to increase impulse sales by 30% or more compared to traditional cold cases. With a wide range of open-air merchandiser models tailored for convenience stores, discover how Ojeda can boost your sales.
Equipment technology has transformed the back of house, making production more efficient, faster and intuitive, without compromising on the outcome or food quality. Here, Stuart Schwadron, director of product management iVario for RATIONAL USA, discusses how the company’s equipment technology has transformed today’s foodservice segment.
Set for February 15-18, 2026, at the Emeline Hotel in Charleston, SC, the Foodservice Essentials for Effective Design (FEED) Workshop creates this rare convergence: operators, consultants, manufacturers, and designers together for three intensive days where perspectives merge, knowledge flows in every direction, and participants leave transformed through interactive sessions and hands-on learning.
AccuTemp’s Evolution Steamer and AccuSteam Griddle make it easy to prepare high-volume, high-quality dishes with speed and consistency — perfect for busy kitchens looking to maximize efficiency without sacrificing flavor. Click inside to get the recipe.
Keep prepared dishes safe and ready to serve with the right commercial food warmer. KaTom’s buyer’s guide explains how to choose models that match your menu, service style, and workflow so you can maintain food quality, consistency, and efficiency across your kitchen.
If you’ve ever had to purchase a walk-in cooler or freezer, you know the process can be stressful. It’s hard to picture how it will fit into your space, whether it has all the right features, and how it will hold up when your kitchen is at its busiest. The last thing you want is a guessing game when it comes to something this important for your foodservice operation.
State-of-the-art equipment can help make commercial kitchens smarter and more efficient, but for Kathleen Held, who leads one of the nation’s top foodservice consulting firms, a human-centric approach to kitchen design is equally important.
High energy costs drain revenue in commercial kitchens, but the proper practices and equipment can reduce utility bills by 10 to 30 percent. Learn industry-tested tips to help keep costs down and discover common energy drains that may be hiding in your kitchen.
Convenience stores have unique cold storage needs — and Everidge® is the equipment manufacturer that meets those needs with precision and flexibility.
Cutting corners on foodservice equipment may save money upfront, but hidden costs, downtime, safety risks, and performance issues quickly add up. Learn why investing in quality equipment protects your operation in the long run.
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.
