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Rack ‘em up with Channel Manufacturing

By Lee Davis In one of the many restaurants where I worked, you could always find a cutting board in the big pile of cutting boards on a shelf below the prep counter. They were stacked somewhat precariously, surfaces touching each other, and with no air circulation for…

Chef Feature – Brad Johnson of Hefner Grill

By Carla Landi Chef Brad Johnson of Hefner Grill, a member of the Hal Smith Restaurant Group, combines concept, passion and the right equipment. Chef Brad Johnson is the man who creates the culinary masterpieces that customers of the Hefner Grill, a member of the Hal Smith Restaurant…

Reminders on the Latest ServSafe® Updates

As we get into the new year, we wanted to take this opportunity to review some of the changes made last year to ServSafe® best practices. ServSafe best practices are an important part of ensuring that any commercial kitchen produces the safest food possible. It’s important for customers…

Delfield’s Multifunctional Equipment Stands

Delfield’s multifunctional equipment stands work for every application. They can act as refrigerators or freezers. And with Delfield’s VersaDrawerTM they can be all-in-one. The VersaDrawerTM design provides separate drawers that can function as a refrigerator, freezer, chill cabinet or thaw cabinet. Equipment stands with VersaDrawerTM functionality come with…

Tuxton’s Rustic Artisan Collection

By Matt Kurnick Recently, it’s likely you have experienced food described with any combination of the following buzzwords: local, organic, farm-to-table, or natural. And if you haven’t yet, you will. The challenge for foodservice operators that produce food that fits under this umbrella is to serve it on…

Champion’s New Undercounter Dishmachines

By Matt Kurnick When it comes to washing dishes, the dream scenario is throwing all the dirty dishes into the washer and having them come out spotless. But this is rarely the case. Often times end users must scrape or rinse the dirty dishes before putting them in…

Traulsen – Making it EZ

By Lee Davis In the world of foodservice equipment, we frequently hear about products that are greener, smarter, safer, more durable, more economic, more energy efficient, more reliable, more stylish or more ergonomic. Many of these “feature and benefit” buzzwords have been used to drive entire marketing campaigns….

The Victory Ultra Spec Series

By Lee Davis and Matt Kurnick The new Ultra Spec Series is the reach-in unit from Victory redesigned to look good and work even better. The Ultra Spec features a series of accents and design features that give it front-of-the-house looks. It also features the V-Temp electronic control…

Soup Merchandising with Memories of Bouillabaisse and Julia

By Lee Davis Yesterday, I attended a training webinar with Chef Rich Rupp from Vollrath. Chef Rich spoke about soups and stews for winter. My favorite soup is Bouillabaisse, a classic fresh fish and shellfish soup from Marseille, seasoned with ingredients like fennel, garlic, orange zest and saffron….

The Lincoln Digital CTI

By Lee Davis and Matt Kurnick The Lincoln CTI digital countertop impinger conveyor oven combines the latest in digital controls with consistent countertop conveyor cooking. The oven features an LED display to view baking time and temperature as well as four programmable settings to different food items like…