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APS300Featured

The Franke APS300: Keeps Produce Fresh Longer

By Carla Landi   The popularity of fresh fruits and vegetables has never been higher. A desire for healthier eating, the farm-to-table movement and the growing trend towards vegetarian dishes have made fresh produce a must. According to the National Restaurant Association’s annual survey of professional chefs, four of the top five ‘2015 Food Trends’ involve locally grown produce, environmental sustainability, healthful kid’s meals (including fruit and vegetable...
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A Glimpse of the Dexter PROTOUR™

By Carla Landi   Dexter-Russell brings education on the road with their Dexter PROTOUR™. They visit foodservice professionals and culinary schools across the country. The PROTOUR™ is an extreme experience of foodservice knowledge, knife application questions and practices, a virtual factory tour of product manufacturing, and more.   We had an opportunity to experience a training session from the very knowledgeable Chef Ryan Trinkofsky on the Dexter PROTOUR™....
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Master-Bilt’s MCRCD Saves – And Yes, There’s an App for That

By Lee Davis, CFSP   MCRCD stands for Master Controller Reverse Cycle Defrost. It is a system designed by Master-Bilt for their Bilt2Spec™ Custom Walk-Ins. Bob Gasbarro, Master-Bilt's Western U.S. Regional Sales Manager, recently showed me how the system works. Its patented design saves up to 27% more energy than an all-mechanical system. It does this in two important ways...   First, MCRCD eliminates unnecessary defrost cycles. Traditional...
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It’s International Beer Day Today

By Carla Landi   Get together with friends and raise your glass to International Beer Day! Bars and restaurants all over the world are serving up their finest beers in celebration. It’s a great time to show our appreciation for the people who brew our favorite beers and keep them chilled for us at our favorite pubs and restaurants.   Back by popular demand and with great relevance...
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John Boos Round Edge Grain Reversible Cutting Boards

By Carla Landi   Diners are very loyal to their favorite pizza restaurant. They learn to crave the ambiance and the taste. Create a concept that will encourage your customers to think of your restaurant as their feel-good place to frequent. John Boos helps pizza restaurants step up their brand with their round edge grain reversible cutting boards. Not only are these boards easier on knives than plastic,...
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ACP’s AXP22T – Now it’s Swipe Savvy

By Lee Davis, CFSP   What do you get when you combine 2200 watts of microwaves, 2000 watts of forced convection, and 3000 watts of infrared radiant heat, for 2 minutes and 50 seconds? Answer: a 12” inch pizza, perfectly cooked with hot toppings and a crispy crust. The Amana® Commercial AXP22T is the oven that can deliver those results. It cooks 15 times faster than a conventional...
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Update International: a Crown Brands Company

By Carla Landi   Restaurant buffets are a great way to build large audience excitement for your menu. Whether you have an all-you-can-eat buffet concept, offer buffets for special occasions or on certain days, or set up a breakfast buffet as a hotel or resort perk, you are showcasing your culinary talent and building your brand.   Remember, a restaurant buffet must make a good impression without the...
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Doyon Half-Size Convection Ovens

By Carla Landi   First in its category. Out of all half-size, five pan, glass door convection ovens, the Doyon half-size convection oven comes in first with ENERGY STAR®. The energy savings is a huge benefit with this powerful convection oven. It won’t take up a lot of room in your kitchen, but it will deliver consistent results, time and time again. The perfect bake comes from easily...
TacoHolder

Great Inventions in Foodservice – Taco Holders

By Lee Davis, CFSP   Maybe it’s just my love for Mexican food, but if you asked me to list the great foodservice inventions of the last fifteen years, I would have to include the taco holder in my list. Back in the day, taco shells just wouldn’t stand up while they were being filled, or they would crack and break because they weren’t supported on the outside....
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Mixing 101 with Globe Food Equipment Company

By Lee Davis, CFSP   A mixer’s job is to provide a consistently even mix of ingredients without overworking the product. When we talk about mixers for commercial kitchens, there are two main types: Planetary Mixers and Spiral Mixers. Which is right for you depends on your operation. We went to Kevin Woods, VP of Sales & Marketing at Globe Food Equipment Co. for advice and direction.  ...