As if a worldwide pandemic wasn’t bad enough, today’s restaurants are contending with rising food costs, labor challenges and supply chain interruptions that have put many operators over the edge.

Why is modularity a benefit to operators today? Flexibility! With customized turnkey facility solutions, Kitchens To Go supply can supply modules that fit client goals and operational needs.

The pace of change in foodservice continues at unprecedented levels. Organizations continue to reimagine strategy and think outside the box in order to survive. But thinking “inside the box” can really pay off with a PopMart™ from Kitchens To Go®.

Current industry struggles have changed how everyone views the future from operators to suppliers to manufacturers. The crystal ball isn’t entirely clear but here, suppliers and manufacturers offer insights into what may come in the equipment and supplies industry.

Food is a means of connection; a shared interest to bring us together and so ingrained in our lives that many food trends directly link to lifestyle trends. So, what happens to food culture now that we’ve been largely isolated for months?

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?

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.

“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 only does Kitchens To Go specialize in keeping foodservice operators cooking with state-of-the-art equipment, functionality and design in the middle of construction or renovation, but with their modular buildings, you can minimize your energy footprint.