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There is new equipment for pizza operations that are tired of throwing away ingredients – and tossing out potential profit because of it.

Nick Pearl is the owner and franchisee of three Salvatore’s Old-Fashioned Pizzeria restaurants in upstate New York, and his restaurants serve more than just pizza. “We are famous for pizza, wings, calamari, chicken Caesar salad – we deliver everything but babies,” he laughs.

With prices consistently on the rise, utility rebate programs present an opportunity for businesses to save when purchasing qualifying commercial foodservice equipment. 

A Q&A with Travis Hartley, VP of Sales & Development, FWE

Mundial, a global leader in cutlery manufacturing, is revolutionizing the knife sharpening process with its new Mundial SmartKnives™ system that saves restaurants time, money and resources. Mundial CEO, Michael Ceitlin, provides some insight.

For authentic Southern cuisine, folks in Georgia know where to go — Curious Kitchen and Bar in Senoia and its sister restaurant, The Curious Pig in Peachtree City.

Time is at a premium in most kitchens, so it’s important to have food prep equipment that helps you do more in less time. Depending on the application, Hobart Legacy+ mixers allow you to mix as much as 30% more ingredients in the same size bowl — all due to the exclusive PLUS System: a combination of three industry-leading technologies.

The current environment presents challenges for all foodservice operators — and pizza operators are no exception. But with some creative thinking and the right equipment, those challenges can turn into opportunities.

Some of the latest beverage equipment is starting to embrace new concepts. We look at these trends and the potential impact they could have on service companies.

In these times of labor shortages, many foodservice operations are finding it difficult to produce food efficiently while keeping quality high. But for Dan Ullsperger, owner and operator of Buckshot’s Saloon & Eatery in Eagle River, Wis., the Alto-Shaam Vector® Multi-Cook Oven – H Series Wide is helping solve that problem.

You don’t need a lot of space to produce delicious food. If you’re currently offering minimal foodservice or selling prepackaged foods, you’re missing out on a profit opportunity. RATIONAL can show you how to set up a full-service, hot-and-cold kitchen in a space that’s about the size of a closet. It’s a great way to increase your food quality and variety, which leads to increased sales.

Few things go together better than pizza and beer.

A Q&A with Brian Spangler, Co-owner and Founder of Apizza Scholls, Portland, Ore.

Operators who are looking for high-quality, long-lasting, NSF-certified front- and back-of-house products are turning to products by Epicurean, a brand of Victorinox. With a wide range of cutting surfaces and serving products available, these unique, American-made paper composite products are finding favor with operators who demand performance and durability.

You’ve heard of breweries and wineries, but chances are you’ve never been in a cidery. In Gettysburg, Pa., Jack’s Hard Cider produces popular hard ciders (and a few wines as well) on-site. Made from local Pennsylvania apples, these handcrafted ciders come in a variety of flavors with seasonal selections also offered.

Some of the latest commercial fryers are starting to embrace tech and concepts. We look at a few new trends and their potential impact on service companies.

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