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Category: "Product Updates"

The DineXpress®

By Carla Landi To steal a classic line from a great movie … “If you build it, they will come.” Foodservice directors in the healthcare, schools and universities arenas know that the biggest challenge they face is keeping guests and residents in for lunch. They know their potential…

Cateraide – Get in the Pre-Game

Football season is here and it’s time to prepare. If you’re a trainer preparing for the big game, then don’t forget the Gatorade to keep players hydrated. If you’re a caterer getting ready for the big tailgate party, then don’t forget the Cateraide for keeping food pans insulated….

Oktoberfest Weather Forecast: Cooler Conditions

In celebration of its 50th Anniversary, Perlick Commercial has introduced a remote refrigeration beverage dispensing system that allows you to serve beer at two separate temperatures. It’s called the Century 2 System. I asked Tom Gutkowski, Sales Manager at Perlick Commercial, what prompted them to design this system. “We…

A Mix of Blenders

A few months ago, Kitchen Biz featured an article about the Bamix Stick Blender, now offered in the U.S. by Victorinox. Stick blenders, also known as hand mixers, immersion blenders or chef’s wands, are invaluable tools in the kitchen. They are ideal for pureeing or blending soups, stews,…

Only a Champion Can Deliver a Hat Trick

Champion Industries is the only manufacturer that can deliver a complete warewashing and food waste disposal system that includes a tray accumulator, dish machine and biodigester. They call it “the hat trick.” The system provides large operators with all the equipment they need to accumulate dirty dish trays, perform…

An Inside Look at ICS Walk-Ins

It's not news that International Cold Storage produces walk-in refrigeration units meant for either inside or outside of an operation. Recently though, ICS has taken measures to improve both the insides and outsides of its units.   For the exteriors, ICS now offers a variety of textures and...

Serving in the Saf-T-Zone

By Lee Davis It’s Saturday night in the parking lot of a local upscale restaurant. A worried proprietor and his chef stand and watch as a guest with a known allergy to eggs is loaded into an ambulance. The customer has begun to have an anaphylactic reaction. She…

Culinary Art and the Plain White Canvas

By Lee Davis In recent articles we’ve talked about the trend of using interesting textures to enhance tabletop design, but it’s important to remember that “smooth white” is also a texture. A plain and simple white plate might be just the thing you need for a table setting…

A Gold Medal in Warming & Holding

By Lee Davis I love the Olympics, but I’ve got to say that too many of the events, such as the pole vault or table tennis for example, just have no real life parallel to the challenges I face or the skills I use on a daily basis....

G.E.T. Enterprises: MyPlate for Better Nutrition

By Lee Davis Growing up, there were always four essential food groups at my mother’s table: the meat group, the potato group, the buttered bread group, and of course, the gravy group. In school, we learned a slightly different version of the “Basic Four”. USDA posters like the…