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Category: "Applications"

Tips For Replacing a Walk-in

By Lee Davis, CFSP Let’s face it. Replacing a walk-in is a little more expensive and complicated that replacing a toaster. So when your food isn’t staying frozen anymore, and the ice buildup jams your walk-in door open, then it’s time to make some serious decisions. I asked...

Distinguish a Salamander from a Cheesemelter

By Lee Davis, CFSP The word “salamander” comes from Latin, Greek and Old French. It refers to a “legendary lizard-like creature that could live in fire.” It seems that over time, the zoologists adopted the lizard reference in that etymology to describe those slithery little amphibians that live...

Panasonic Commercial Microwaves: Did you know?

I met with Chef Ken Megarr of Panasonic the other day. I wanted to learn about what’s new with Panasonic Commercial Microwave Ovens and maybe grab a recipe for the NFL opening game. As always, Chef Ken was eager to oblige, but seized the opportunity to turn our...

NSF: What it is and Why it Matters

By Lee Davis If you regularly buy or sell commercial foodservice equipment and supplies, then you’re probably familiar with the NSF certification stamp that appears on any number of products from ladles to refrigerators. You may even know that NSF International (formerly the National Sanitation Foundation) is an...

Choosing a Commercial Slicer

By Lee Davis My auto mechanic talks about engines, transmissions and suspensions all the while he tinkers on my truck. I’ve learned a great deal from him over the years, and he’s always quick to give me advice. In contrast, the guy at my favorite Deli never says...

Induction Cooking: The Magic

By Lee Davis The first time I saw a demonstration of induction cooking, it reminded me of a magic trick. The demonstrator placed a newspaper on an induction cooktop, placed a pot of water on top of the newspaper, and then brought the water to a boil. Once...

Selecting the Right Mat

It’s often easy to overlook the matting that lines the floors of foodservice operations. But having the appropriate matting in each area of a foodservice operation is vital in facilitating a safe and comfortable environment for both workers and patrons. According to Apex Matting, there are typically three…

Thermalrite Shock Freezers

By Matt Kurnick In foodservice, food often isn’t served the day it comes into an operation. Whether it’s fish, poultry, vegetables or any number of products, it’s important to store the food in a manner that keeps it tasting and looking fresh. As such, storing ingredients becomes increasingly…

Tips and Guidelines for Better Catering

By Carla Landi Catering is a growing segment of the Foodservice Industry and requires unique processes, skills, and equipment. Below are a variety of tips and guidelines for better catering. Initial Client Meeting It’s important to know as much as you can about your client, so plan an…

Increase Profits through Proper Beverage Sales

By Carla Landi Sitting outside with a refreshing cocktail is one of the things most everyone enjoys about summer. As such, summertime is a great time for restaurants to increase profits through proper beverage sales. If special care isn’t taken, serving beverages can turn profits into loss. Here…