To better engage the explosive popularity of food delivery, many brands are eliminating their physical dining rooms and are shifting to an online-only approach to foodservice delivery, called Ghost Kitchens. What are the benefits of this approach and how can Kitchens To Go help?
Explore tips for safely reopening your restaurant or other on-premises dining program as our industry navigates COVID-19.
With school nutrition directors in the height of back-to-school programming, they face a number of challenges around feeding students. Explore how to safely and effectively execute a classroom meal delivery program this fall with a full system of mobile, flexible equipment
Whether you’re slicing, chopping, dicing or shredding, the right food processor can help you experiment with various ingredient combinations — and it can save you some serious prep time, especially when working with high volumes of food. So how do you know which is the best fit for your kitchen?
The truth is we’re going to encounter diners with varying risk tolerance. Some will be ready to return to normal immediately, while others will remain apprehensive. To wit, a report by Chicago-based Datassential revealed that 86% of consumers plan to continue to maintain distance from others in order to minimize risk while dining out.
Recent circumstances have made all of us more aware of what we are or aren’t touching. Self-service coffee is no exception, and business owners are looking for ways to reduce the number of ‘touch points’ required in the coffee brewing process.
While operating during COVID-19, how can you make safety an asset for your business and set yourself apart? It’s all about the safety “show and tell.” Learn tactics to consider in this article.
Welbilt developed FitKitchen to provide operators customized kitchen solutions. Thousands of hours of analyzing and measuring kitchens in order to right-size operations to achieve higher sales volume from smaller space. We spoke with key members of the FitKitchen team to better understand the system.
Coupled with the acceleration of off-premise dining, operators continue to utilize limited time offers (LTOs) to drive sales as service models shift around the globe.
A Q&A with Markus Glueck, RATIONAL Executive Vice President, North America
A Q&A with RATIONAL National Corporate Chef Billy Buck
Service agents ensure equipment is up and running safely and efficiently, but they can also support operational best practices in commercial kitchens. See how technician training helps reinforce a culture of safety and helps operations get “back to open.”
Corporate Director Culinary, Kim Miller-Boivin, explains how Welbilt's culinary team can bring extra value to operators.
Aligning with state orders, operators across all segments are shifting to delivery and pick-up to serve customers and sustain their businesses. Discover the latest equipment designed to support a successful takeout program.
Looking back to the halcyon days of 2015, not a single person got the answer correct to “Where do you see yourself in five years?” While change has always come quickly to foodservice, the rate and scale of change in 2020 has been a staggering.
When it comes to making pizza dough, the mixer you use is just as important as the ingredients you put in it. In fact, the right mixer can help you bring out the best in your recipe. The Legacy® HL662 Pizza Mixer is up for that challenge.
