The healthy-eating trend that’s slowing becoming tradition is shaping ingredient lists for restaurants across America. With a gamut of grains, there are endless possibilities to creating healthy and unique grain-based menu items.
Simmering and boiling aren’t actually that much different. In fact, they’re variations of the same cooking method. It’s essential to know the difference between the two because if you choose the wrong technique, it can potentially ruin a meal.
If you’ve been following the 2015 trend lists, you know that fire-roasting as a method of food preparation is one of the top three. Using the live fire of wood- and charcoal-fired indoor grills and ovens not only adds a little bit of excitement to the kitchen, but it also enhances the smoky flavors of your menu items.
Food trucks are one of the trendier examples of fast foodservice, bringing competition to the foodservice industry in speed, convenience, and variety. So what’s driving this food truck phenomenon, and is it here to stay?
Disposable products are meant to be discarded or recycled after a single use. They may be a small piece of the overall puzzle, but they tend to stand out to customers, which is why they can go a long way in improving every facet of the experience at your establishment.
Cold weather means comfort food, and this is the season for hearty soups, sumptuous stews, and creative chilies! Food safety with your warm foods is of the utmost importance, especially when cooling them for storage.
When guests choose the restaurants they wish to dine at, it is often because of the food and beverages that are on the menus. In many cases, people look to eat at establishments with an expansive wine list. Wine complements many meals, and people of all backgrounds enjoy pairing different kinds with the food that they eat.
Walk-in refrigerators and freezers may be pre-engineered (or prefabricated) in standard or customized sizes or built into kitchens. They may be located inside or outside a facility, built with or without floors and may contain in-place or remote condensers.
Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. Fortunately, walk-ins are built to last, so when your unit fails, it’s probably time to analyze the core issue and to re-evaluate the specifications to see if they match your restaurant’s needs and uses.
In our ‘Product Focus’ blog series, we’ll discuss many of the industry leaders in commercial kitchen equipment, highlighting what sets them apart from the rest! In this post, we’ll delve a little deeper into one of the leaders in ice machines: Manitowoc Ice.
Convection cooking is a must in any kitchen, but not a lot of people know what that means. Between commercial convection oven in restaurants and smaller options for your home, these are a staple for everyone.If you are curious about why it’s a great addition to your home, here are the specifics of convection cooking and ovens.
Raw fish is prevalent in many different restaurants today. Oysters are just one of many different kinds of aquatic fare that can be enjoyed when uncooked, and many restaurants benefit from serving these undersea creatures as appetizers.
From the back of the house to the front, your equipment should cater to the specific processes and the unique demands of your menu and operation. To help you get started on your shopping, we put together a checklist of these important pieces of equipment, tools, and supplies.
While American agriculture can support year-round harvests of most kinds of produce, fresh fruit and vegetables from local farms often have a flavor and quality that is difficult to replicate. As a result, many gourmands prefer to wait for foods to be in-season before purchasing them in bulk. With a good commercial freezer at one's disposal, it is easy to extend the period of time in which fall produce is available.
Heart disease is one of the leading causes of death in the United States. Meals high in cholesterol are the main reason behind atherosclerosis, and restaurants looking to promote a healthy diet should consider adding low-fat foods to their menu.
Caterers have a unique task: it's their job to make delicious food taste like it just came from the oven, even though in most cases, it was prepped and cooked off-premises and then transported from another location.
Everyone loves to start a meal with a nice appetizer - and if it's free, all the better! Bread baskets are okay, but if you're looking for something that will really stand out, consider offering complementary baskets of kettle corn popcorn to your guests.
A sad trend has been quietly picking up speed in United States schools: instead of being served quality cooked meals to students, more schools are serving up pre-prepared foods that only require a zap in the microwave to make them table-ready.
Every breakfast place needs to have at least two things perfected: their coffee and their pancakes. Pancakes are one of the most popular breakfast menu items because there are so many ways they can be served.
You've been to culinary school, and while you were there you got attached to the quality restaurant supplies the kitchens there had you use. Maybe you're a professional chef, and when you go home you want to have the same amenities there that you do in your place of work. Should you have commercial grills, commercial ovens and commercial ranges installed in your home?