June 29
June 27
Panasonic Takes Induction to the Next Level
By Lee Davis, CFSP Induction cooking is hardly new. Dozens of manufacturers build induction units and demand is growing. Why not? The burners are flameless and remain cool to the touch. Heat-up and recovery are fast, and temperature control is exact. Induction burners are easy to clean... June 22
Southbend’s 171 Upright Broiler
By Carla Landi It’s no secret that Chicago is known for good food. The Windy City is home to some of the finest steakhouse restaurants in the country. Diners craving a perfect steak know they can find one at one of these well known steak restaurants, where... June 20
Master-Bilt Enhanced Undercounter/Worktable Refrigerators & Freezers
By Carla Landi Master-Bilt presented their MBU-A Series Undercounter/Worktable Refrigerators and Freezers at the 2016 National Restaurant Association Show in Chicago. These 36” high Undercounter Worktables are built for the busiest of commercial kitchens with standard features that make life easier for foodservice professionals. The... June 15
American Metalcraft: Creative Ways to Serve Cocktails and Appetizers
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... June 13
Kolpak Walk-In Advantages and Opportunities
By Carla Landi We recently caught up with Scott Rogers at the 2016 NRA Show in Chicago and learned about the differences between Kolpak’s upgraded and standard hardware packages, as well as different options available to create the best walk-in for your operation. Kolpak’s hardware packages... June 08
Blazun Polycarbonate Drinkware by Gessner™
By Randy Baum Let's face it, accidents happen. That’s why polycarbonate drinkware is such a great alternative for any foodservice operation that wants that look and feel of traditional glassware, but doesn’t want to deal with broken glass or costly replacements. Fortunately, our friends at Gessner... June 06
Pitco’s Reduced Oil Volume Fryers with Automatic Filtration
By Carla Landi Pitco reduces costly oil expenses for operations with their new Reduced Oil Volume Fryers. Their ROV fryers start out with a 40% reduction in oil needed at the initial fill by reducing the cold zone by 40%. This means that their 50 lb. capacity... June 01
Carter-Hoffmann Introduces Battery Operated Cabinets to the Market
By Carla Landi New for Carter-Hoffmann and new for the industry! Carter-Hoffmann presents the only battery operated holding cabinet to the foodservice industry. It runs in full function from 4 to 6 hours, unplugged. The flexibility to move this cabinet to different events and locations without worrying... May 25
