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Tips and Guidelines for Better Catering

By Carla Landi Catering is a growing segment of the Foodservice Industry and requires unique processes, skills, and equipment. Below are a variety of tips and guidelines for better catering. Initial Client Meeting It’s important to know as much as you can about your client, so plan an…

The New, Simple Vulcan Combi

By Matt Kurnick Dozens of cooking modes, hundreds of programmable recipes, and complex digital controls don’t always make for a better piece of cooking equipment. They can make it difficult to train on, and frustrating to use effectively. The thinking behind the new, simple Vulcan combi oven was…

Rubbermaid HYGEN – A Simple Step Toward Sustainability

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…

Keep Pests Away – The Curtron E-IBD Air Curtain

By Carla Landi and Steve Tonjes Curtron’s E-IBD Air Curtain is designed to provide a powerful, uniform, and quiet air current to keep pests away. Chris Cummings of Curtron explains how. High Velocity is key. The ¾ HP motor on Curtron’s E-IBD  (Insect Back Door) Air Curtains are…

Install SmartWall for Intelligent Storage

by Lee Davis I can’t tell you how many times I’ve seen it: a jam-packed and disorganized storage area at the back of a commercial kitchen, where shelving units are overflowing with dry goods, supplies, and disposables. The irony here is that all too often, the storage room…

Bring the Farm-to-Table Theme to Life

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…

Make Your Kitchen Safer with SpillEater

By Lee Davis There is one thing I know from personal experience. When you’re carrying an overloaded bus tray into a commercial kitchen, unable to see the floor beneath you, and you accidently step into a puddle of Mornay Sauce that the pot-washer just spilled, you’re going down….

Increase Profits through Proper Beverage Sales

By Carla Landi Sitting outside with a refreshing cocktail is one of the things most everyone enjoys about summer. As such, summertime is a great time for restaurants to increase profits through proper beverage sales. If special care isn’t taken, serving beverages can turn profits into loss. Here…

Selecting a Commercial Portion Control Scale

By Lee Davis I have a portion control scale in my kitchen. I never use it … unless I want to weigh a package I’m mailing out. But in a commercial kitchen, a portion control scale is a necessity. Selling a 12 oz. steak when your menu price…

Direct Dining with MobileServ

By Matt Kurnick Direct dining is an emerging trend in long-term care facilities. It’s pretty simple too. Rather than bring the people to the food, operators are now more inclined to bring the food to the people. Direct dining provides operators several benefits. First, it provides choices. Residents…