8/2016

Restaurant Week

Restaurant Week

Restaurant Week started Friday, and despite chilly temperatures and cold weather, many are looking to venture outside of their normal selections to try new or different restaurants. 


Kitchen Design: Money Saved is Money Earned: Heat Recovery Technology

Kitchen Design: Money Saved is Money Earned: Heat Recovery Technology

Money saved is money earned, and your bottom line will feel the benefits of having a well-planned strategy for saving dollars. Let’s take a look at one new technology in particular known as the heat recovery system!






A Walk Through Your Walk-In: Part 2

A Walk Through Your Walk-In: Part 2

Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. This is PART 2 of Walking Through Your Walk-In series!






Walk-In Insulation

Walk-In Insulation

What many don’t realize is that the insulation for your walk-in unit can play a huge role in the efficiency of the unit itself which can impact your utility bills, the maintenance of your unit, and the lifespan of your unit as well.


Choosing the Right Ice Machine

Choosing the Right Ice Machine

Shopping for a new ice machine can be a little overwhelming, especially if you’re in the market for the first time. These units are critical for most food service operations, so choosing the wrong ice machine for your needs can spell disaster in the long-run.

Restaurant Kiosks

Restaurant Kiosks

2015 is a whole new year, and you may be considering a swath of new and trendy ways to cater to your customers. As it were, many restaurants are tapping into the ‘restaurant kiosk’ fad which allows customers to self-serve and order without the help of employees.


HACCP: Hand Washing

HACCP: Hand Washing

Hazard analysis plays a critical role in the design of your kitchen, and reducing the risk of foodborne illness through a setup designed to promote sanitation is the key to prevention.






2014 Cocktail Winners

2014 Cocktail Winners

If your restaurant serves cocktails, then having a well-rounded selection of classic favorites and trendy mixes is the key to increasing your margin of profit and boosting sales. For the perfect cocktail, it requires a skilled bartender and knowledgeable creator. Restaurant Hospitality has selected their 29 favorites from 2014, and the list is interesting, creative, and delicious! 

MyHACCP

MyHACCP

For small business owners, the HACCP standards can seem daunting. In response, the FSA created a HACCP tool that’s free to use to help guide small business owners towards their goal of HACCP certification. Here’s the run-down on the FSA’s new web tool for HACCP.

Greywater Treatment

Greywater Treatment

Greywater often also includes wastewater from clothes washing machines and sometimes include discharge from dishwashers and kitchen sinks. As a restaurant owner, what does this mean to you?


Walk-In How-To

Walk-In How-To

Knowing how to build your unit as well as understanding the how-tos behind its use can help ensure that you gain the most from your walk-in in both usability and longevity.

Loan Deals in 2015

Loan Deals in 2015

Funding your new restaurant business can be costly, to say the least. With 2015 just around the corner, it seems that acquiring a loan may be easier as the turn of the year marches forward.

Convection Oven Basics

Convection Oven Basics

During your shopping endeavour, you’ll inevitably reach a crossroad between the standard oven versus convection ovens. Since the 1950s, convection ovens have made their way into restaurant kitchens around the world, and for good reason.


NSF-Rated Sinks

NSF-Rated Sinks

Sinks are a requirement in any foodservice establishment. From washing dishes to sanitizing hands, they cover a multitude of uses aimed at making the restaurant a safe place to work and eat. Designers are tasked with purchasing sinks that are pragmatic and that mesh with the interior of the kitchen, and the selection to choose from is wide and varied. In fact, small differences in the design of a sink can make a huge difference in the scheme of your kitchen. When it comes to square utility sinks and NSF-rated sinks, the differences can be stark.

So what exactly does it mean to be NSF-rated?

Automatic Pot Washers and Pre-Soak Agitating Sinks

Automatic Pot Washers and Pre-Soak Agitating Sinks

Many restaurant owners find themselves trying to rub two pennies together to make a nickel when it comes to equipment needs. So many of the extras tend to get left out. What many don’t realize is that these technologies and extra investments have been made to cut down on total costs over time.


New Year, New Needs

New Year, New Needs

This year, rather than being reactive in your equipment needs, it’s time to be proactive and prepared for another successful season!  

Self-Refrigerated Units Can Keep Ice Cream Cold For Hours

Self-Refrigerated Units Can Keep Ice Cream Cold For Hours

A couple of scoops of ice cream can be the perfect treat after a hearty meal, and restaurants often serve this frozen dessert directly from industrial freezers.

Hotel Lafayette Spends $10 Million on Restaurant Renovations

Hotel Lafayette Spends $10 Million on Restaurant Renovations

Hotels often feature international chefs who create unique dishes, and they need the best restaurant equipment to meet particular culinary needs.

Mix Unique Pancake Batter with Quality Restaurant Equipment

Mix Unique Pancake Batter with Quality Restaurant Equipment

Pancakes are a staple breakfast food around the world, but they will not appeal to hungry customers unless prepared correctly. While the traditional buttermilk variety is appropriate for breakfast, chefs may want to get creative and think outside the box when it comes to creating batter from scratch. Even something as simple as chocolate chips can turn ordinary pancakes into unique treats.




Making Homemade Pasta Is a Breeze with the Right Restaurant Equipment

Making Homemade Pasta Is a Breeze with the Right Restaurant Equipment

Americans have a certain affinity for pasta. Whether it is served at an authentic Italian restaurant, mixed into a Spanish dish or a staple ingredient in an Asian-fusion meal, high-quality noodles make their taste buds go wild. Chefs can make their own homemade pasta with the right restaurant equipment.




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