By Lee Davis It’s August, and the other night a colleague invited me to join him for some refreshments at a local cocktail lounge. It was a very casual venue, and I couldn’t help but notice that every open bottle of liquor on the back bar had a…
By Matt Kurnick In foodservice, food often isn’t served the day it comes into an operation. Whether it’s fish, poultry, vegetables or any number of products, it’s important to store the food in a manner that keeps it tasting and looking fresh. As such, storing ingredients becomes increasingly…
By Matt Kurnick The Ultra Spec Series is Victory’s top-of-the-line series of refrigerators. Recently it’s gotten even better with added capabilities, layouts, and features. Victory has added warm holding capabilities to the Ultra Spec line. Additionally, units are available with dual zone temperature controls for hot and cold…
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…
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…
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…
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…
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…
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…
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….