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The focus of commercial restaurants has always been on food and profits. Recently, this has been a rising trend for non-commercial outlets.

Here’s how many operators are producing artisan-style food quickly in a minimum of counter space.

A Q&A with Markus Glueck, Executive Vice President for North America, RATIONAL

Hatco’s Director of Global Marketing and Product Development, Lorne Deacon, talks about how you can save on headaches by working with a dependable partner that delivers peace of mind—so you can focus on running your business.

At Prince Avenue Baptist Church and Christian School in Bogart, Ga., reliability and food safety are paramount. While the school’s lunch program serves between 350 and 400 meals to K-12 school children each weekday, its church kitchen handles Wednesday night dinners for 300 as well as important special functions throughout the year.

College and university dining services are adapting to the changing tastes and eating habits of students. Listening to what students are asking for has become an important part of the decision-making process for this segment.

The stats are impressive: 27 dining locations, 25,000 meals a day, 5 million meals each year. Also impressive? Many of those locations are served by more than a dozen Frontline International Direct-Plumbed® waste oil tanks—some in their 15th year of service.

As the technological capabilities of foodservice equipment become more advanced, there are exciting developments on the horizon that will drastically change the industry.

Oven cleaning can be a cumbersome task, and units used in non-commercial kitchens are no exception.

Wisconsin’s Sideliners Pub & Grill’s limited space has been maximized by Ovention’s MiLO® oven, which provides shorter cook times, reduced labor and a smaller footprint.

Serial Number Lookup, a groundbreaking parts identification tool, lets you find the exact replacement parts for a specific piece of equipment, making research and ordering more convenient than ever. This feature is the latest innovation from Parts Town and is available at partstown.com.

Electrostatic precipitators (ESP) pollution control units are quickly becoming the option of choice for many commercial kitchens across the country. Accurex’s Tyler Schilling breaks down the trends driving the demand for ESP, talks about the feedback they are hearing from customers and what’s next in pollution control.

With all these non-stop changes, how can operators anticipate future trends and transform them into business opportunities? HostMilano provides the answer; the fair, which is directly organized by Fiera Milano, represents the leading event in the professional hospitality industry, with the 41st edition set to take place at fieramilano from 18 to 22 October 2019.

Timber Pizza, a Neapolitan-type pizza place in Washington, D.C., has benefitted from Marra Forni’s custom ovens. When owners Andrew Dana and Chris Brady decided to construct their newest venture, Jewish-inspired deli named Call Your Mother Deli, they turned to Marra Forni to help them build a custom wood-fired bagel oven.

To many restaurant patrons, the term “wood-fired cooking” conjures up just one name: Firebirds® Wood Fired Grill. The chain, headquartered in Charlotte, N.C. is renowned for the true wood-fired flavor they bring to all their steak entrees as well as specialty menu items such as salmon and burgers.

Today’s equipment technology is allowing for more innovative use in commercial kitchens. Markus Glueck, executive vice president from RATIONAL North America, details the benefits for all parties involved and the unique uses that are available to operators.