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Routine Refrigeration Maintenance

By Carla Landi The last thing any foodservice operator wants is trouble with their refrigerator or freezer.  The catastrophe of lost food and time resulting from failed refrigeration can be harmful to a foodservice operation.  Thankfully, this foodservice nightmare can be avoided with simple, routine refrigeration maintenance. With…

Flatware 101

By Bill Daily, King of TabletopPenn Jersey Paper Company, Philadelphia, PA I would like to start by submitting that the foodservice flatware is THE MOST PERSONAL ITEM IN THE DINING EXPERIENCE. Not only does the diner pick up the utensils to enjoy their meal, but they also put…

Glassware – Tempered vs Annealed

By Lee Davis Years ago, I worked as a bartender in a Country Inn. Our bar was equipped with very elegant but durable glassware. The glasses stood up to a lot of abuse, but when a glass broke, it did so with a characteristic pop that sent small…

Rollin’ In Dough – Doyon Mixers

By Carla Landi Did you know Americans on average eat 100 acres of pizza a day, or 350 slices of pizza per second? 93 percent of Americans eat at least one pizza per month. 3 billion pizzas are sold in the U.S. each year and the annual pizza…

Fresh Fish from The Stone Hearth

By Matt Kurnick Philip Young, executive chef at The Stone Hearth in New Haven, CT knows he’s just one fish in an ocean of East Coast chefs that pride themselves on their seafood. With that in mind, Young is meticulous when it comes to ordering, storing and preparing…

Wine “Glassification”

By Lee Davis   The prospect of selecting the right glass for the right wine can be a challenge if you’re uninitiated in the world of wine. In general, wine glasses are categorized as Red Wine Glasses, White Wine Glasses or Champagne Glasses, but among enthusiasts, these broader...

American Panel Walk-in Features

By Lee Davis and Matt Kurnick What makes American Panel walk-in units so great is the company’s attention to detail. Our friend, Kevin Graham of American Panel recently showed us around one of their units while highlighting a couple of its especially valuable features. The first is the…

Running Hot or Cold – Warewashing with Champion Industries

By Lee Davis Today I attended a webinar featuring Joe Deckelman, V.P. of Sales and Marketing at Champion Industries. Joe began his presentation by discussing an issue that every operator should understand before investing in a warewashing system for his or her commercial kitchen: sanitizing vs. cleaning. At the…

The X-Stream Wash System from Duke

By Matt Kurnick The X-Stream Wash System from Duke Manufacturing features some of the latest technology in warewashing. It’s the only warewasher on the market that features a dual pump system. Both pumps are stainless steel and feature 2-horsepower motors that are capable of pumping 300 gallons/minute. This…

A Summary of Foodservice Plastics

By Matt Kurnick It is what it is. Plastic is plastic. Right? Wrong! So, so wrong, especially when it comes to the different types of plastics used to make foodservice products from tongs, to food pans, to sugar caddies. We recently had the pleasure of visiting the Carlisle…