Kitchen Biz Search

Category: "Applications"

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…

Selecting a Commercial Portion Control Scale

By Lee Davis I have a portion control scale in my kitchen. I never use it … unless I want to weigh a package I’m mailing out. But in a commercial kitchen, a portion control scale is a necessity. Selling a 12 oz. steak when your menu price…

Blast Chilling with American Panel

By Carla Landi and Chuck Day Luxury or necessity? More and more foodservice operators are equipping their operations with blast chillers to meet their production needs. Maurice Skidmore talks about the solutions and advantages that can be achieved by blast chilling with American Panel. The Food Safety Advantage…

Selecting a Commercial Freezer

By Lee Davis There are four steps to selecting a commercial freezer for your foodservice establishment. 1. Determine what you are freezing and how it will be accessed. 2. Determine how much you plan to freeze. 3. Decide where the freezer is going to be located. 4. Decide…

The Madness of Chef Joe Arvin, Celebrity Chef

By Lee Davis Steely eyes and a slightly maniacal smile are the first things you notice about Chef Joe Arvin. The next are his speech patterns. Resounding and emphatic in one breath, whispering for emphasis in the next, he returns to a warm and conversational tone for just…

The Hatco Multi Contact Grill

By Matt Kurnick For simply adding grill marks to chops or vegetables, or warming a sandwich to melted-cheesy perfection, the Hatco Multi Contact Grill is a piece of light equipment that can add flexibility to any kitchen. The Multi Contact Grill features Hatco’s patented Heating Element Pack which…