Components of commercial kitchen ventilation equipment include hoods, fire systems, pollution control units, grease extraction devices, controls, exhaust and make-up air systems.
Technomic’s Generational Consumer Trend Report released.
With consumers beginning to travel for leisure and business, foodservice sales at resorts are starting to bounce back. As a result, these operators look to leverage equipment packages that can handle high volumes and diverse menu offerings in the most efficient manner possible.
Here are five tips to extend the service life of a walk-in cooler and freezer.
With so many components and the high expectations of guests, it can be difficult for a resort to be all encompassing, especially when it comes to foodservice. By providing 5 restaurants, 24-hour room service and an extensive banquet facility, Montage Deer Valley in Park City, Utah, may have accomplished this challenging feat.
Proper servicing of foodservice equipment is an often-overlooked aspect of restaurant fire prevention. In this article, a veteran service agent explores some key cooking equipment-related areas foodservice operators should address to reduce the likelihood of a fire.
It can be difficult for seasonal resorts to attract guests in the off-season, so many have to get creative and make their establishments a destination.
A primer on when to repair and when to replace undercounter refrigeration equipment.
Foodservice designers have it tough these days. Not only have they had to cater to the largest group of restaurant diners ever, Baby Boomers, they now need to design for the next, even larger generations of customers: Millennials and the up-and-coming group of diners, Gen Zers (21 years old and younger).
BBQ, Asian still big influences.
For Zak Dolezal, general manager and chef at Duke's Alehouse & Kitchen, an upscale yet casual gastropub in Crystal Lake, Ill., going green was as much a personal choice as a professional one.
Layout efficiency and menu diversity merge in the West Café in Yale University's West Conference Center at West Haven, Conn.
Food trucks remain a popular trend in the commercial foodservice space. Here are two examples of on-site operators leveraging food truck technology to provide meals during a dining hall renovation and feed children in need during the summer months.
After a few sluggish years, are sales at chicken-oriented concepts ready to soar again? If so, an efficient, volume-driven equipment package will be critical in getting sales off the ground.
Given that narrowing profit margins and rising food costs are part of the norm these days, deciding what should stay, go or show up on menus has become an even more complex task.
In the foodservice industry, even a concept that seems simple can make a big impact.
