As anyone who runs a commercial kitchen knows, only the strong survive. Just like our legendary ice makers, we’ve designed our expanding Steelheart Series to survive conditions that would send lesser equipment to the scrap yard. That is why Hoshizaki is Beyond Strong.
On a busy night in a bar, the right equipment makes all the difference between service that runs smoothly and service that borders on chaos. The Tobin Ellis Signature Series Cocktail Station is loaded with step-saving and work-saving features for a smooth night of service.
Introducing CiBO+: This ventless high-speed oven by Lincat is 12 times faster than traditional methods, delivering perfect results every time. With easy setup, customizable menu options, and energy efficiency, the CiBO+ is a game-changer for busy kitchens. Contact us now to revolutionize your culinary operations.
Food that’s made to order always tastes better. And when food can be made to order quickly and efficiently, it’s a win-win. That’s why so many smart operators are using the AutoFry deep fryer from MTI. It’s the most convenient way to produce consistently delicious fried foods.
For service companies or facility staff, summer break is a perfect time to conduct planned preventative maintenance in school kitchens. We'll walk you through the key tasks to include in your plan.
For commercial kitchens, improving efficiency means increased profit. The PizzaMaster ® team designed a high-quality electric deck oven to help commercial kitchens do just that — increase profit with its versatility, capacity, and efficiency.
Sustainability is more than just a buzzword for restaurants these days; it can also be an effective point of differentiation.
Q&A with Amy Turner, director of marketing, Intellihot
Containing the same in-house pioneered, award-winning self-contained refrigeration technology found in their open coolers, Structural Concepts’ new refrigerated door merchandisers require 82% less energy to operate, allow for merchandising 36% more food with extended product visibility, and lead to a faster return on investment.
Q&A with Elizabeth Grant, marketing coordinator, Continental Refrigerator
The University of Richmond serves between 4,000 and 5,000 meals daily, so their challenge was how to execute high-volume production while maintaining the high standards of quality, creativity and flavor that their students demand. Enter the RATIONAL iVario Pro and iCombi Pro.
Matt King isn’t just president and chief operating officer of the 25-unit Legal Sea Foods chain; he’s also a culinary school graduate and experienced chef.
The team at Smart Care knows that efficient equipment is well maintained. Every piece of equipment — from the simplest to the most sophisticated — needs regular maintenance to keep it running at peak performance because downtime can mean lost revenue.
Every foodservice professional has ideas about what makes a piece of equipment efficient. We asked Jessica Gates, Associate Design Project Manager for RealFood Hospitality in Newton, Mass., to share her thoughts.
Energy expenditures are a significant factor in every foodservice operation’s costs, so energy-efficient equipment is a necessity.
Shannon Solomon refers often to a quote by poet and civil rights advocate Maya Angelou in describing her approach to leadership and to creating a culture that embraces diversity, equity, and inclusion: “Do the best you can until you know better. Then when you know better, do better.”
