Tips & Features

With enough of these devices a pizzeria can bake dozens of pies at the beginning of the day and serve them as demand dictates.

There are many qualities of a restaurant that are under scrutiny in these cases. In many ways, having the proper restaurant equipment can help guarantee that every item is cooked to perfection.

Recent studies by culinary professionals have determined that excessive amounts of red meat can lead to long-term complications.

If you’re wondering what some of the basic Irish dishes are that would be an easy pick for the holiday, here are a few to get your creative juices flowing!

To prepare for the expected gorging, restaurant equipment can be used to prepare large amounts of food beforehand.

The atmosphere and aesthetics can play a key role in the satisfaction of your customers and their perception of the meal. But in the digital age, we also need to understand that presentation of food goes beyond immediate customer satisfaction.

The northern coasts of Africa offer sweeping views of the Mediterranean Sea, and the fish and other animals that come from this body of water are among the more delicious varieties found in the world. 

If you are a restaurant owner, you should consider crafting a menu with a wide array of burger options.

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!

Despite the many different types of food and drink that establishments serve, there are really only two types of restaurants- a chain eatery that has other locations nationwide, and a mom-and-pop store that only has a few local shops. 

Just like any other machinery, restaurant equipment needs fuel to function properly. 

As the economy in the United States begins to experience a welcome improvement, many people who were previously unemployed are beginning to find well-paying jobs in a variety of industries.

Recently, a type of seaweed has made headlines for being the nutritional, vegan substitute for bacon. While it hasn’t become mainstream just yet, we’re all contemplating the possibilities of this new bacon alternative! Restaurants have used bacon to spruce up their dishes for some time, and many more may jump on the bacon bandwagon in the coming years. Here are some ways that your restaurant can use bacon (or maybe seaweed?!) to spice up your menu.

Stainless steel is the medium of choice for many restaurant equipment manufacturers, and for good reason. With a history of durability and reliability, stainless steel now comprises many of the structural components found in most kitchen equipment today.  

Many people dream of opening their own restaurant one day, but very few actually sit down and plan out how to reach this goal. Renting commercial real estate, purchasing restaurant equipment and hiring employees all require extensive preparation to ensure that actions remain within legal boundaries. 

If you're looking for a hassle-free way to ensure that your restaurant produces the best pasta, every time, you may want to consider investing in a commercial pasta cooker.

Breakfast is the most important meal of the day, so they say, and crepes are an integral part of international breakfast cuisine! 

Just recently, Panera announced that it will be removing a swath of ingredients from its list in an effort for a more natural menu selection. Their ‘No’ list targets the removal of artificial colors, flavors, preservatives and sweeteners by 2016. 

February is right around the corner, and Valentine’s Day lies therein. With the lovers’ holiday comes a barrage of marketing gems, and restaurants can capitalize on these promotional items as well to gain the most profit during the season!

As the summer tourist season approaches, many restaurants are contemplating updating their menus to take advantage of this valuable target audience.

With the recession in our rearview mirror, many restaurants are finding it hard to kick the discount programs they needed to use to attract customers during the economic downturn. Kicking the discounts can hurt at first, but it’s essential to getting your restaurant back on track to a normal, profitable business.

Does your restaurant operate 20 or more locations under the same name with essentially the same menu items? If so, you may be required by the FDA to provide customers with nutrition information about your menu items come December 1st of this year.

The layout and design of a restaurant can help drive traffic, attract customers, and improve efficiency. For well-established restaurants, a full re-design is like re-imagining your brand. Redesigns have the ability to turn heads and bring in new customers, even if the menu hasn’t drastically changed.

Have you ever noticed how many restaurants who open and have great food sometimes can’t take the heat? Investing in the ambiance is not only recommended - it’s what can make or break your success in the industry.

From bakeries to pizzerias, restaurants should consider investing in a dough sheeter to boost production and decrease labor costs.

A great chef can prepare succulent dishes, but their efforts go to waste when those items are left to the elements. Freshness is key for many customers, and they can tell the difference between a new pot of coffee and one that’s been sitting on the burner for hours. Let’s take a look at what FMS is, its applications, and how you can use it in your kitchen!

Some of the hottest trends in the industry today focus on ethnic cuisines, and Peruvian cuisine is a front-runner in the race for foodservice domination.

Bakeries, cafes, patisseries, and even restaurants with a lot of baked goods can benefit from the incorporation of commercial bakery equipment. Here’s a quick rundown of some available options recommended for bakery use!

Ovens are central to any restaurant kitchen, but many oversee the potential in a combi-oven for their operations. When space is limited - and most restaurants can relate - the ideal piece of equipment can do the work of two or more traditional counterparts. By combining convection ovens and their steamer counterparts, combi-ovens have worked their way onto the list of one of the most influential and innovative pieces of commercial kitchen equipment. While no appliance is perfect, the combi-oven comes close.

The design of your commercial kitchen should be organized with purpose and intent in mind. Your work tables are an integral part of the grand scheme, and their layout can help streamline your prep area and increase efficiency of your kitchen staff. While a professional designer and consultant will help plan this aspect for you, let’s take a look at what goes into planning the layout of your work tables.

If you offer table condiments that are constantly stocked and stationary on tables, you may be inviting an unnecessary cost into the financial equation. To help get a hold on portion and price control, it may be time to nix the table condiments in your restaurant! 

From fast food to fine dining, there is a wide range of variety and quality when it comes to pizza. Selection, convenience, and ingredients all play a role when it comes to choosing what type of pizza to buy and where to buy it from, and your restaurant may offer pizza that falls somewhere in the spectrum! Knowing what separates mediocre from gourmet when it comes to pizza can help you solidify your place in the pizza market, and understanding the details that differentiate big chain and traditional styles is important.

Smokers can be used as a cooking preparation tool for a variety of kitchen items. With such versatility, most any ingredient in the kitchen is up for grabs!

Induction cooking has long been a cooking method of choice for chefs worldwide, but only recently has demand driven prices down, making it an affordable choice for many restaurant owners. From understanding how it works to knowing what you’ll need, here are a few of the basics when it comes to induction burners.

While contracting a specialist will alleviate the need for you to worry about any layout issues, here are a few things your professional designer will look for when planning your kitchen layout.

Your menu is truly the turning point for your restaurant. With influences reaching back to the kitchen itself, making your menu work for you will boost profits and support your restaurant as a whole.

Softserve ice cream, custard, and frozen yogurt are best-sellers, but these three treats have many differences between them despite their similar goodness. Knowing how to capitalize on the differences to make the most of your frozen dessert menu can allow you to benefit from specialized dessert menus while bringing in the maximum profit from satisfied customers!

Finding the right oven for your restaurant can boil down to details, especially for specialty shops. While convection ovens may seem like the all-around good choice (and typically they are), deck ovens are designed to support a business focused on baking pizza-shop items.

Dishwashers are a large investment for any foodservice operation, so many look to cut corners where they can while still obtaining a durable, quality unit. While trying to save some pennies, many turn to cutting back on accessory units in order to keep within their budgets. When it comes to a dishwasher, the first accessory unit that owners look at is the vent hood. So the question begs to be asked, ‘Do I really need to have a vent hood for my dishwasher?’