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Category: "Foodservice Trends"

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Blend in the New Year with Hamilton Beach Commercial - December 2016

By Lee Davis, CFSP   New Year’s Eve is just a few days away and I was thinking about how to perk up a traditional New Year’s Eve party with a specialty beverage. Blender drinks are always a fun way to get a party going. Even devoted beer and wine drinkers will set aside their preferred libations long enough to sample a featured blender drink if the host...
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American Metalcraft: Creative Ways to Serve Cocktails and Appetizers - June 2016

By Carla Landi   With the recent launch of over 300 products focusing on trends, American Metalcraft brings beautiful new product lines for creative cocktailing. If you’re looking for new, trendy, and fun ways to serve up cocktails and appetizers, you should check this out.   Their new Moscow Mules, available in different colors and finishes, are perfect for beverage and snack presentations. Their new stainless steel and...
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2016 Kitchen Innovations Awards Winners - March 2016

By Carla Landi   The National Restaurant Association released the Industry forecast for 2016 and they announced the 2016 Kitchen Innovation winners. New menu trends and technology are promising an exciting year in the restaurant industry. The kitchen equipment innovative award winners are providing foodservice professionals with exciting new opportunities and solutions for their operations.   Here are some highlights from our favorite innovation award winners: The Blodgett...
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International Tableware Elevates “Choose Two” Presentation - July 2015

By Carla Landi and Lee Davis International Tableware has come up with a brilliant new line of elegant pieces that gives operators and chefs the opportunity to maximize the "choose two" trend. Whether it's the classic combination of soup and a sandwich, or some more imaginative combination, now it can be served in style. The "choose two" trend is undeniably popular right now. Diners enjoy combining two different...
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Cambro’s Camduction® Complete Heat System - July 2015

By Matt Kurnick Healthcare, like any market within commercial foodservice, has its quirks. The requirements to serve excellent food, and to achieve high levels of customer satisfaction in healthcare, are slightly different than any other foodservice segment. As such, the equipment and supplies required to make and serve high-quality food are slightly different as well. To meet the needs of consumers in this specific segment, operators need look...

The Tobin Ellis Signature Cocktail Station - February 2015

By Matt Kurnick Perlick is excited to announce a first-of-its-kind partnership with award-winning bartender and founder of BarMagic, Tobin Ellis. Perlick and Ellis are working together to create a new, co-branded line of cocktail focused equipment. The first product in the new line, the Tobin Ellis Signature Cocktail Station, will be unveiled at The NAFEM Show 2015. “We’re not making smallwares or bar tools,” said Ellis. “We’ve partnered…

Maximizer Mop by Rubbermaid - February 2015

By Carla Landi Though the physical demands are high for keeping floors clean in a busy foodservice operation, it needs to get done. That is where the Maximizer Mop by Rubbermaid comes into play. It’s a fact that traditional wet mopping remains the preferred solution for cleaning large, hard floor surfaces. It’s the most effective way to clean floors in a foodservice operation, but it comes with its share of...

Pair Plates and Food with American Metalcraft - January 2015

By Matt Kurnick In 2015 it’s not enough to serve great food in a visually appealing way. The serving vessels should appear to have been made specifically for the culinary creation served on or inside them. It’s now a bit easier to pair plates and food with American Metalcraft. Serving house-cured meats and local cheeses? Then these beautiful charcuterie boards from American Metalcraft are perfect. Their rich patterns…

Rubbermaid HYGEN – A Simple Step Toward Sustainability - July 2014

By Lee Davis The staff at a local cafe I know collects rainwater in a roof barrel and filters it for use in the kitchen. They heat the water with solar panels. They also employ a number of other energy and resource saving innovations and practices. “Sustainable” has become their marketing theme and it attracts customers to their doors. Their efforts are laudable, but most operations don’t need…

Bring the Farm-to-Table Theme to Life - July 2014

By Matt Kurnick Considering the recent increased emphasis placed on farm-to-table food, Oneida has responded with updates to its Buffet Euro line that look and feel earthy and natural. The additions include a range of pieces featuring wood, stone, and glass. From mason jars and flip-top bottles for beverage service, to stoneware place settings and natural wood cutting boards for presenting meats and cheeses, the Buffet Euro line…