commercial kitchen

Traditionally, restaurants have created clear boundaries between the front- and back-of-house operations by separating the kitchen from dining area. Consider bringing your closed-system kitchen out to the forefront and on display in your restaurant.

ocial responsibility and environmental sustainability are at the forefront for restaurant owners, driving their choices in equipment and ingredients. But with any endeavour comes myths, inaccuracies, and misconceptions - and the ‘green’ foodservice industry is no different.

Pubs have become quite popular across the world these days due to their laidback, warm, and welcoming atmosphere. Some of the best pubs can be found in New York City, NY. Listed below are just three of the most famous pubs in New York City today.

Like brick-and-mortar restaurants, food truck designs, menus, and themes can influence the flow of traffic and interested patrons. One of the best parts about food truck ownership is one’s ability to get creative with a specific cuisine type and style, allowing for more unique flavor profiles. As food trucks become more competitive in their styles and selections, some trucks are coming out on top as customer favorites.

Commercial kitchens are loaded with industrial equipment that can cause a fire. From hot surfaces to open flames to multiple electrical and gas connections, fires can start with a simple accident or overlooked precaution.

When it comes to cooking pasta consistently and precisely, a pasta cooker is a must-have! If you’re looking for an efficient appliance with reliability when cooking pasta, a specialized pasta cooker might be right for you!

If you haven’t considered adding breakfast as an all-day menu offering, then the phrase ‘better late than never’ is appropriate!

Consistency in your menu items truly boils down to how well you measure your ingredients. In the argument for digital kitchen scales, there are many factors that prove that utilizing digital scales in your everyday operations is the best way to measure items in your restaurant.

When it comes to specialty broilers, those with light broiling needs may find themselves faced with confusion. Cheese melters and salamander broilers are both great finishing tools for those who need to melt items at low temperatures over fully-cooked products. So what’s the big difference?

Opening a new restaurant is a daunting task and costly endeavour for many. When it comes to kitchen equipment, knowing how to make informed purchases that are both cost-effective and long-standing can help retain your working capital while reducing headaches in the future.

When opening a restaurant, you are not only opening a business, you are also creating a unique space where you can give your patrons a great experience. You need fantastic service, exciting food, state of the art design, but most importantly you have the responsibility of providing a safe environment for your diners with regards to food safety and cross contamination.

Based on your space and needs, there are four standard configurations that designers will typically use for your kitchen setup.

There are several different types of chefs in the world. There is the type that seem to have an intuitive knowledge of food and the way that different flavors commingle.

To understand why hot sanitizing is the way to go, you first need to know about the composition of wines as well as the glasses themselves!

As trends continue towards healthier meal options, the cut-backs on sodium in foods is still in high demand. Customers seek nutritional information, and items notorious for having higher amounts of sodium are typically some of the first to hit the chopping block when it comes to decision time. 

The equipment you outfit your kitchen with affects not only your immediate restaurant. In fact, the environmental impact of the appliances you choose can vary drastically! Sustainability is more than just saving the environment. By investing in environmentally-responsible foodservice equipment, you open a host of benefits from energy and money savings to waste and water reduction.

Over the past few years, food trucks have gained momentum within the restaurant industry, causing many restaurant owners to take note. In fact, some owners have invested in food truck operations as a side business to capitalize on this fad and open up additional avenues for profit!