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Category: "Innovations"

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The NRA’s 2017 KI Award® Winners

By Carla Landi   The National Restaurant Show in Chicago is right around the corner and we are excited to see all of the innovative new products, trends, and business solutions for the foodservice industry.   Be sure to check out the Kitchen Innovation Award Winner Pavilion. Here...
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58 Years of Sneeze-Free Dining

By Lee Davis, CFSP   Fifty-eight years ago this week, the Sneeze Guard was invented by a Pennsylvania germaphobe, named Johnny Garneau. He owned a popular chain of Midwest Smorgasbord restaurants, and who knows how many cases of physical contamination and foodborne illness have been prevented by his...
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2016 Kitchen Innovations Awards Winners

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...
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FOCUS Universal Post Casters

By Carla Landi The FOCUS Universal Post Casters are rolling in great new solutions for foodservice operations.  One caster works for all shelving post installations in the field.  This easy to install caster makes it easy to replace casters on-site and offers the flexibility to quickly change a fixed shelving unit to a…

2014 Kitchen Innovations Highlights

The 2014 National Restaurant Association show is only days away. If there’s one stop every attendee has to make, it’s to the Kitchen Innovations pavilion. We’re proud to say we work with several of this year’s winners. Below are some of the 2014 Kitchen Innovations highlights. Read last…

Kitchen Innovations 2014 First Look

By Matt Kurnick It’s the middle of May and to us at Kitchen Biz that means two things: 1. The weather is finally getting warm, so it’s time to re-visit our favorite spots to dine al fresco. 2. The National Restaurant Association Show is right around the corner….

Fresh Fish from The Stone Hearth

By Matt Kurnick Philip Young, executive chef at The Stone Hearth in New Haven, CT knows he’s just one fish in an ocean of East Coast chefs that pride themselves on their seafood. With that in mind, Young is meticulous when it comes to ordering, storing and preparing…

The Unique Case of Kitchen No. 324

By Matt Kurnick Chef Robert Black, of the Good Egg Dining Group based in Oklahoma City, comes across some unique challenges in his role as the group’s Culinary Director. In addition to sourcing food products and purchasing foodservice equipment and supplies for the group’s different locations, Black is…

Camcarriers Fit in Disaster Relief

By Matt Kurnick From five-star catered banquets to disaster areas, no matter the place where one needs to send food to a hungry mass, the Camcarrier 100 series fits the bill. In a tweet sent out yesterday by @InfoDude, aka Joe Hanson who works in Red Cross Disaster…

… A Panini Grill with Bumps!

By Lee Davis Two nights a week I volunteer as a cook at an award-winning non-profit coffee bar, restaurant and music venue called Creatures Café in Asheville, NC. Challenges unique to our kitchen have forced us to find new and innovative uses for a few pieces of traditional...