The equipment you choose to outfit your kitchen is a huge investment, but many restaurant owners overlook one of the most important pieces of the design: commercial ventilation systems. Whether you’re designing a new kitchen or improving on your old one, investing appropriate time and effort in your ventilation system should take priority.
You may have heard of a booster heater but overlooked the additional investment for any variety of reasons. But the fact of the matter is that adding a booster heater to your dishwashing unit can drastically decrease your energy and water consumption, creating a more efficient dishwashing setup.
Most items of commercial kitchen equipment at CKitchen and commercial kitchens around the world is comprised primarily of one material: stainless steel. Due to its anti-rust and anti-corrosion properties, stainless steel has become a material of choice for many equipment manufacturers.
Food freshness is the foundation of food quality in any foodservice operation. Being able to store and preserve your ingredients properly maximizes the shelf life and minimizes food waste. Freezing is an easy and convenient way to preserve your inventory at its optimal quality. However, it is important that you have the right tools in order to do so.
Keeping on top of the latest trends in the industry is what keeps your restaurant profitable, as you’re able to cater best to what customers want today. Here are some different ways to respond to the taste trends of your customers.
Restaurants across the country use many different promotions to draw in new customers. One simply has to turn on the television to see innumerable advertisements that broadcast limited-time flavors and special culinary giveaways.
Many fine dining establishments or casual dining restaurants choose to serve alcohol in addition to their regular menu items. This gives guests bigger beverage selections and opens up your restaurant for boosts in beverage sales as well.
Many different events use the services provided by catering companies. These professionals supply decorative food arrangements to weddings, corporate meetings and more, often providing staff members to serve cuisine, as well.
When Americans watch sports, they often have a hankering for hot, greasy food that tastes fantastic. This is why staples like pizza, french fries and chicken wings are in such high demand during the NFL season. After the Super Bowl, the months of February, March and April are a perfect time for a manager to purchase restaurant equipment to prepare for baseball and the popular NHL and NBA playoffs.
Commercial refrigeration manufacturers are shaping the future of refrigeration designs. Driven by skyrocketing energy costs and governmental restrictions, these manufacturers have become truly innovative in their refrigeration unit designs, ushering in a cooler side of cooling!
Whether your restaurant is quick-serve or dine-in, you’ve probably already incorporated icecream in some form on your dessert menu. While many turn to a traditional cone or sundae, many restaurants forget to tap into the potential of a gourmet ice cream dessert.
The threat of COVID-19 has the added risk of not knowing which people are the carrier of the virus. Symptoms don’t show up immediately, and sometimes not at all. So what are some ways you can better safeguard your facility and your people?
Blenders are used around the commercial kitchen to create a variety of dishes and menu items. From smoothies to sauces, blenders are a great tool for spicing up your menu and improving customer satisfaction.
The gluten-free trend doesn’t seem to be slowing just yet, and while many folks are looking for gluten-free options, they’re also becoming more picky about the results. With more gluten-free options popping up in restaurants across America, those who opt for the gluten-free menu are looking for more tasteful, flavorful dishes.
The HACCP (Hazard Analysis Critical Control Point) standards regulate a variety of aspects in restaurant management, and one of these points is water management. The HACCP system’s control of water systems can help to ensure that your restaurant maintains its food safety integrity by creating a healthy, clean water system for restaurant use and for the environment!
Grease disposal can be a hassle for many small business owners, but some states and municipalities require these units to help keep sewer systems clean and free of grease waste from restaurants. Cue: grease traps. These devices, optional for some and mandatory for others, are used to intercept most grease and solids in plumbing systems before it ever reaches your wastewater disposal unit and further sewer lines. Knowing the ins and outs of grease traps can help you make an informed decision on which trap is right for your restaurant and can help reduce your restaurant’s impact on the local wastewater systems!