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Country Club Cuisine Made Easy with Ovention

Evergreen Country Club Chef Randy Brown is finding that the Ovention oven helps him meet the challenge of producing high-volume food quickly. With its unique cooking capabilities, he can satisfy his customers’ desire for top-quality cuisine.

The Beverage Boom

In the foodservice industry, beverages have become big business. From signature offerings, upscale java, healthful juices and smoothies, and creative alcoholic concoctions created by renowned mixologists, drinks are now a draw for many establishments.

Making Your Dishroom Best-in-Class

Nothing makes a good first impression at a foodservice operation like sparkling clean glassware, dishware and silverware. But that doesn't happen by magic. It takes good procedures and the right equipment to have a "best-in-class" dishroom that works for both customers and staff. 

Survey Says: A Good 2017

To know what's going on in the restaurant industry, you need to ask operators.  And that's exactly what Foodservice Equipment & Supplies did for its 2018 Operator Forecast. Overall, restaurant operators thought 2017 was a pretty good year for business. When asked to explain why, 46 percent of survey respondents who felt that 2017 was a better year than they expected said it was because they added new items to their menu. Almost as many (43%) say their year was better because of increased on-premise traffic.

The Vector™ Revolution Just Got Bigger

Vector Multi-Cook Ovens from Alto-Shaam provide operators with unrivaled benefits for their business, including improved food quality, increased production, reduced labor cost, and the revolutionary ability to cook different foods in the same oven at the same time.

The Importance of Using OEM Parts

In order to get the most out of your equipment, it’s important to be knowledgeable about all the parts available to you. Learn how OEM parts can save you, the operator, money, time and labor.

Refrigeration for Confining Kitchens from Continental Refrigerator

Talk about how foodservice equipment needs to accommodate the smaller footprints in today’s commercial kitchens.

Faith Osborn: There is a lot of change in menus now and the way things are going in the restaurant industry. Basically, operators are looking for additional refrigeration and freezer storage options. Many restaurant kitchens have small footprints that can’t accommodate full-size equipment, especially in big cities. The industry needs to be aware that units are available that can adapt to these changes.

Polar King Walk-Ins: Hurricane Tough

There are many things restaurant operators have some control over, such as the menu and staffing. But there are also things they have no control over, like the weather. Few operators know that as well as Patrick King.

The Lowdown on Lodging Trends

America's lodging landscape has undergone a revolution. Big chains are diversifying with different brands or concepts to capture a wider demographic, and with this, amenities like foodservice have garnered more of the spotlight in today's hotels.

Convenience Store Foodservice Today

If there were such a thing as a "C-store Foodservice Endangered Species" list, you might see the roller dog and the slushie right up there at the top. It wasn't so long ago that those two items pretty much defined the state of foodservice in convenience stores. But recently, there has been a radical shift. Many c-stores now provide more than just a gasoline fill-up; they've now become a destination for fresh, creative food and drink.