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There’s no shortage of options to choose from when it comes to foodservice serving equipment. While it’s good to have an array of choices, it’s also helpful to know how to find true quality and durability. 

Choosing a food processor with the right features, and following some best practices for its use, can help improve efficiency and quality when preparing fresh food — and it can minimize food waste and its associated costs.

“To phase or not to phase” is a renovation consideration that is becoming more and more common every day. As an operator, it is important to be aware of the solutions available when 1.) An existing production kitchen needs to be replaced or renovated and 2.) The customer base needs to be served during the renovation.

Not all mixing needs are the same. For some kitchens, making the investment in a maximum heavy-duty mixer not only isn’t feasible in terms of cost — but it also isn’t necessary. In many cases, the kitchen may not have heavy mixing jobs or need to mix continuously throughout the day.

Service technicians are a critical piece of the foodservice puzzle.  From troubleshooting issues and conducting planned maintenance to making time-sensitive repairs, they help keep kitchens running smoothly.   With demand for service increasing, and as older techs retire, it begs the question:  What does the future look like for bringing in young new talent to foodservice service?

A Q&A with Erik Koenig, vice president, Strategic Marketing & Product Content, Heritage Foodservice Group

Limited square footage is a challenge in restaurants today, and this lack of space can significantly impact wine storage capabilities.

A Q&A with Shashwat Nath, product manager, controls, Heatcraft Refrigeration Products

Whether a kitchen needs a mixer for continuous use or the occasional batch, it’s important to have the right equipment for the job. A mixer that’s too large or too small can increase costs and affect performance. Understanding common misconceptions about mixers is key to making the best selection.

A Q&A with Markus Glueck, executive vice president, RATIONAL North America

With 24 kitchens serving 15,000 students, Texas’ San Angelo Independent School District requires reliable equipment that can handle producing 7,000 breakfasts and 6,000 lunches every day.

A Q&A with Kyle Kestner, business unit manager, Prince Castle

What does the future of foodservice look like? The answer is that it will look significantly
different from today, as manufacturers and operators take advantage of new control technologies, such as the cloud and IoT capabilities.