Tips & Features

The rapid growth in the mobile food truck industry over the past two years has brought an important question to the surface: Are food trucks a fad, or are they here to stay? With such a rapid and successful growth, many are waiting for what they believe is the necessary and instantaneous rapid decline. While many see quick succession as requiring a time restriction, the fact of the matter is that food trucks might actually be making a permanent niche in the food market! Balancing on the threshold between fad and routine, let’s take a look at food trucks and their impact on the restaurant biz.

When chefs create a dish, their intention is for it to be served fresh and warm. Strip heaters, also known as bar warmers, help to maintain prepared foods at a warm temperature, ready to be served!

Ticket times are the bane of many chef’s existence, pressuring cooks and waitstaff alike to get quality meals out in a timely manner. While a strict ticket time may be required by corporate or general management, the fact of the matter is that there are many factors that can influence its enforcement, and many more factors influencing its reality.

In the past decade, there has been a clear trend towards healthy lifestyles, and this has impacted the foodservice industry immensely.  From lean proteins to whole grains and green veggies, here are a few tips to consider when creating a healthy menu selection.

The HACCP system is designed to protect consumers and improve food safety in restaurants. From water and waste management to chemical and biological safety, the HACCP standards are strict and their restrictions unforgiving - all in the name of food safety. Those who meet the HACCP standards and become certified rise above other restaurants, and the effort is definitely worth it! One of the standards to focus on comes with food processing. This critical control point (CCP) is a preventative measure to protect the consumer from a multitude of hazards. Let’s take a closer look at food processing as part of the HACCP standard.

More and more restaurants are going green, and making sure your establishment is up to LEED standard is essential to saving energy and reducing your footprint.

Braising pans are such items, and they’re also many times overlooked in restaurants! Braising pans can change the way you operate a kitchen, and are worth a closer look when choosing your restaurant’s equipment. 

Traditionally, appetizers are designed as a shared item while entrees are made for the individual. With smaller plates, chefs have the ability to make a large impact on their customers, keeping them coming back for more!

Keeping your kitchen clean is one of the most basic steps in food safety and sanitation. Quaternary sanitation is one option when it comes to ensuring that your kitchen is free of bacteria and microbials! 

Revolutionizing the foodservice industry, consumers are driving restaurant owners to be creative while paying close attention to the upcoming year’s trends. Based on consumer surveys and site visits, here are some trends to keep an eye on for 2015.

Much has changed in the realm of restaurant equipment over the past few decades. Let’s take a stroll down memory lane! 

Food delivery is the future of the foodservice industry. Customers are constantly expecting new ways to make their dining experience more convenient, and having hot, delicious food fully prepared, packed, and delivered to their doorstep is the ultimate form of convenience that restaurants can offer.

Whether you’re aiming for photos of food with more warmth and light or photos with a hint of drama, these simple tips will help you take some good-looking winter food photography that is bound to get your customers craving for your food products.

Commercial coolers and freezers are essential to any restaurant kitchen. If you’re new to the game, here are a few tips to choosing the right cooler or freezer compressor. 

A foodborne illness outbreak is not a thing to be taken lightly. In 2015, Chipotle suffered a huge dent in its business when an outbreak that involved several of its restaurants in 14 different states erupted into a major scandal that negatively affected the fast-casual chain’s reputation and bottom line.

Your walk-in unit is arguably the most important and understated piece of restaurant equipment you have. This buying guide will help you choose the right walk-in cooler for your establishment.

While the large units in your kitchen are typically focal points that get a lot of TLC, it’s the smaller pieces of commercial equipment that can sometimes get left on the back-burner when it comes to maintenance and cleaning.

Since the first beef banquets and chophouses opened their doors in New York City in the mid-19th century, the American steakhouse has become a veritable institution frequented by patrons for their perfectly cooked porterhouse and T-bone steaks.

Compressors come in three main types: air-cooled, water-cooled, and remote-cooled. Choosing between the three is dependent on your restaurant’s specific needs.

The perfect sandwich is a conglomerate of all the right ingredients and cooking methods smooshed into one delicious delicacy. For some, it’s considered a true artform!

By having a clear content strategy, you can create specific, measurable goals and a solid plan for how to get there.

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.

Refrigerators are a costly investment for any restaurant, so knowing how to properly maintain them is key to getting the most out of their life. Here are a few tips for repair and maintenance of your kitchen’s commercial refrigerator.

Restaurants who offer a buffet line or hotels with a continental breakfast need to invest in specialized equipment to handle self-service tasks.

Of course, commercial foodservice establishments are not entirely responsible for the obesity epidemic in the US. But restaurants still play a part in ensuring that their customers are eating delicious, healthy meals. It’s not just good for the national waistline; foodservice businesses are also benefitting from the switch to healthier menus. Research shows customers prefer to visit restaurants that have healthy meal options than those who don’t, resulting in larger foot traffic that leads to better sales and profits.

As if you didn’t already have enough to prepare for this holiday season, Small Business Saturday is just around the corner! With the ability to attract new business and increase immediate sales, here are some innovative ways to reap the most benefits during Small Business Saturday.

Consumers’ changing opinions about food transparency and animal welfare are driving changes in the restaurant industry, and cage-free eggs are topping the list of concerns for many.

With seasonal changes typically comes a change in customer base and demand! The most successful businesses - including restaurants - tend to hone in on these seasonal variations, changing up their menu, decor, and advertising tactics to bring in the most profit during each season.

Over the past 40 years, the number of food-service operations have significantly increased from about 155,000 to about 960,000, so it only makes sense that people would aspire to start their own restaurants. Unfortunately, many restaurants fail during their first year of operation, due to a lack of thorough planning and necessary organization. Luckily, with the appropriate advice and assistance, this does not have to be the case for you. Here is a guide to help you start your own restaurant.

Trends are what drive menu options and restaurant marketing techniques, ensuring that restaurants keep up with the ever-changing consumer. Leaders in the industry will tell you that, indeed, adding a little adventure can pay off for your restaurant.

Astronomical fall in the Northern Hemisphere begins in just a few weeks on September 23, and many are already prepping their menus and their inventories to cater to fall flavor demands. While many may simply think that a fall menu means adding a little extra pumpkin, cinnamon, or nutmeg spice to each and every item, the fact of the matter is that those who take the time to truly commit to a revamped menu will likely also feel the boost in profits that is sure to follow.

While many restaurants are making the switch to composting and other types of food waste disposal, the fact of the matter is that traditional garbage disposals are still likely here to stay in order to keep sinks free of large pieces of food waste that may sink to the bottom and make their way into the plumbing systems.

Refrigerated prep tables are pivotal for many restaurant kitchens, giving employees the ability to utilize the benefits of a refrigerated area and a prep area in one. To extend the life of your refrigerated prep table as well as ensure a safe work environment, regular maintenance is the key.

The fall season is in full swing as restaurants, cafes, and coffee shops introduce a multitude of spiced favorites to their menus. Many foodservice establishments tend to focus on revamping their beverage and dessert menus for the season, but their traditional menus stay mostly unchanged. Now’s the time to add a little flavor to your appetizer menu with these appetizer ideas for fall!