But “Should we paint the kitchen walls red or blue?” isn’t a question many restaurant owners ask when building or renovating their back-of-house operations. Most of the attention to the color palette is reserved for the dining area. But just as colors can elicit certain reactions from your customers, they also have an effect on the behavior and well-being of your kitchen staff.
So much goes into making a restaurant a success, and it's not an easy business to break into. In addition to serving amazing food, you'll also need to make a statement in your restaurant design to get diners in the door. Today's savvy foodies aren't just looking for a meal: They want a full dining experience, and that includes creating an unforgettable atmosphere.
Energy efficiency is the name of the game in modern commercial equipment, and the newest dishwashers are manufacturing some formidable players! You may as well invest in a dishwasher that has more to offer than just sparkling dishes - and an energy efficient ventless dishwasher is the way to go!
Coffee and espresso drinks can enhance a beverage menu, and with fall right around the corner, many are brushing off the dust from their commercial espresso machine to cater to the increase in demand. One aspect that many overlook, though, is proving to be a huge profit booster: Foam Art.
“Well, If I have a walk-in cooler, do I really need to have a reach-in and work top refrigerators?” This question comes up often when I discuss the layout and design of a client’s kitchen. The answer is that it depends.
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.
While the initial cost of an electrical unit may have been enticing, the fact of the matter is that over time, gas trumps financially. With the introduction of the induction burner, the tables may have turned!
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.
I’ve recently been unveiling some of the intricacies of the HACCP system, and many small restaurant business owners are left feeling a little overwhelmed. At the end of the day, food safety does not release its grip because a restaurant is smaller, and your business should not lessen the importance of the HACCP system simply because it is dwarfed by larger chain restaurants.
CKitchen, an E Friedman company, is a FULLY AUTHORIZED Food Service Equipment and Supplies Dealer that represents all major brands of commercial kitchen equipment. Since our inception in 1984, we focused on quality products and upscale projects. Our projects division is responsible for some of the largest food service projects in the country including Hotels, Restaurants and Institutions. We are loyal to our customers as well as our employees. Our average sales professional has been with us for over 8 years. This accounts for the fact that they are some of the most knowledgeable in the Restaurant Equipment industry. We continue to strive for value added service while maintaining the lowest prices in the industry. The bottom line is that we would like you to be pleased with your purchase today and for years to come...