Industry trends and issues as seen through the eyes of those who specify kitchen equipment

Some states and municipalities around the country have announced that they are in the process of implementing or considering implementing bans on the use of natural gas in new building projects now and into the future. This will likely have a direct impact on kitchen design and equipment selection.

Talk to any foodservice designer right now and you’ll hear them talk about the same ongoing challenge: dealing with lingering supply chain issues caused by the pandemic.

Choosing the appropriate storage can play a role in improving staff productivity by making it easier for them to find what they need to execute the tasks at hand.

Are vertical and indoor farms going to evolve in the foodservice arena?

Walk-in refrigeration is popular for operations that require a large space for cold food storage. Although they are generally simple pieces of equipment, foodservice operators should consider a number of factors when purchasing a walk-in cooler. 

It’s important to decide what type of ice a foodservice operation or bar will require, including crushed, hard cubes, extruded or a combination. A growing number of upscale bar operators now use specialty ice or bigger cubes.

While operators may have a good sense of glassware styles their businesses need, they should weigh several other factors when specifying these items.

Here are five considerations foodservice operators should take into account when purchasing a steam-jacketed kettle.

Food wells consist of wet and dry units. The wet style utilizes water, has an insert pan to hold food and requires plumbing hookups and draining capabilities.

Due to a growing array of shelving options, there is no longer a one-size-fits-all approach with these units. In fact, some operators find careful planning prior to specifying solutions is necessary to make the most of designated storage space.

Foodservice operators should determine what products they will store in their walk-in refrigerators and freezers. An item’s density and temperature may mean it takes longer to get it to the right temperature.

When deciding whether to purchase a combi oven, begin by assessing the menu to ensure the equipment can handle the operation’s cooking needs and volume. Two stacked combi ovens will provide more cooking versatility than a larger, single unit.

As the lines between retail and foodservice continue to blur, specifying opportunities in the convenience-store segment may rise. Ryan Krebs, director of food service for Rutter’s, a 72-unit chain based in York, Pa., outlines 5 c-store-specific equipment and design needs.

Like all types of foodservice equipment, determining whether ventless items are right for a specific application requires asking the right questions. Here a collection of seasoned foodservice professionals share a few questions — and answers — they commonly ask when trying to determine whether ventless equipment is right for a given project.

Consultant AJ Barker, group chef of Belltown Hospitality Group in Seattle, shares a few thoughts on what to consider when purchasing a chopper.

The type of mixer that’s best for an operation is mainly dependent on the menu, volume and application. These factors will determine whether a countertop or floor model is best as well as the necessary capacity.

When selecting pots and pans, the material must be strong to withstand the rigors of constant heavy-duty use.

Content sponsored by: Structural Concepts

The shape of the under counter and upright grab and go models makes them ideal for integrating into counters and behind walls. These modular units are self-contained for easy plug and play installation, yet appear completely custom after being positioned under a counter or behind a wall. Planning the space where these models will be incorporated takes careful consideration of important equipment dimensions and ventilation requirements. Look for this

Lisa Hackworth, product and marketing specialist, The Wasserstrom Co., Columbus, Ohio, offers a few tricks of the trade that can help operators pick the right cutlery for their businesses.

Lisa Hackworth, product and marketing specialist at The Wasserstrom Co., Columbus, Ohio, explores the ins and outs of the right type of buffetware.

Consultant Orlando Espinosa, principal at Orlando Espinosa & Associates LLC, Glen Mills, Pa., offers a few factors to weigh when purchasing a steamer.

A deck oven is a crucial piece of baking equipment for pizza operations as well as restaurants needing quick baking. While these ovens tend to take up more real estate in a kitchen or bakery and require skilled bakers to operate, a deck oven’s ability to produce many baked products around the clock makes it an invaluable addition to many commercial kitchens.

The confluence of high labor costs and consumers’ need for speed creates a recipe for accessible, portable food options, either as the main meal or as add-on items. As a result, the role of the reach-in continues to evolve from simple storage item to profit center for many foodservice operators, including fast-casual and quick-service operators.

Joshua Labrecque, assistant project manager for Colburn & Guyette, Rockland, Mass., discusses the consideration foodservice operators should weigh when purchasing a conveyor toaster.

Pot and pan washers are a good option for cleaning various types of larger cooking containers and baking pans.

With the advent of food on TV and a celebrity chef-inspired culture, consumers want better food everywhere they go, and that includes at the ball park. That’s why today’s stadium foodservice needs to be flexible enough to handle changing menus and have enough capacity to feed large crowds in short periods of time.

Ranges have a unique position in the energy efficiency conversation. As it is, there really is no such thing as an "energy-efficient range," per se. In fact, no Energy Star rating exists for ranges and some states don't offer rebates for this equipment. But with the right specification and maintenance, foodservice operators can achieve energy efficiency and savings with their ranges.

Looking to distinguish their operations from the competition, many healthcare facilities continue to create foodservice environments that can serve as a difference maker in the eyes of the public. As such, many healthcare operators continue to incorporate sophisticated serveries, patient-focused room-service programs and, in some cases, high-end restaurants that can compete with local eateries.