Revolutionizing the foodservice industry, consumers are driving restaurant owners to be creative while paying close attention to the upcoming year’s trends. Based on consumer surveys and site visits, here are some trends to keep an eye on for 2015.

Much has changed in the realm of restaurant equipment over the past few decades. Let’s take a stroll down memory lane! 

Food delivery is the future of the foodservice industry. Customers are constantly expecting new ways to make their dining experience more convenient, and having hot, delicious food fully prepared, packed, and delivered to their doorstep is the ultimate form of convenience that restaurants can offer.

Whether you’re aiming for photos of food with more warmth and light or photos with a hint of drama, these simple tips will help you take some good-looking winter food photography that is bound to get your customers craving for your food products.

Commercial coolers and freezers are essential to any restaurant kitchen. If you’re new to the game, here are a few tips to choosing the right cooler or freezer compressor. 

A foodborne illness outbreak is not a thing to be taken lightly. In 2015, Chipotle suffered a huge dent in its business when an outbreak that involved several of its restaurants in 14 different states erupted into a major scandal that negatively affected the fast-casual chain’s reputation and bottom line.

Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. This buying guide will help you choose the right walk-in cooler for your establishment.

While the large units in your kitchen are typically focal points that get a lot of TLC, it’s the smaller pieces of commercial equipment that can sometimes get left on the back-burner when it comes to maintenance and cleaning.

Compressors come in three main types: air-cooled, water-cooled, and remote-cooled. Choosing between the three is dependent on your restaurant’s specific needs.

The perfect sandwich is a conglomerate of all the right ingredients and cooking methods smooshed into one delicious delicacy. For some, it’s considered a true artform!

By having a clear content strategy, you can create specific, measurable goals and a solid plan for how to get there.

Your commercial kitchen is the hub for menu inspirations and chef creations, and many opt to do this ‘behind closed doors’ - or, at least, partially hidden from customer view. Over the past few years, there’s been a trend towards open kitchen designs that leave everything on the table for customers to see at any time, and some studies are showing that this may be leading to an improvement in meal quality.

Refrigerators are a costly investment for any restaurant, so knowing how to properly maintain them is key to getting the most out of their life. Here are a few tips for repair and maintenance of your kitchen’s commercial refrigerator.

Restaurants who offer a buffet line or hotels with a continental breakfast need to invest in specialized equipment to handle self-service tasks.