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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…

The Essential Ice Machine – Scotsman’s New Line

By Lee Davis In the years I worked in the restaurant business, it seemed there was never an ice machine close to where I needed it. The ice machine was always in the basement, the back of the kitchen or out by the loading docks somewhere. So whenever…

The Rubbermaid Executive Series

By Lee Davis and Matt Kurnick The Rubbermaid Executive Series  is a sleek new line of traditional cleaning products with elevated aesthetic appeal. The line includes floor signs, hospitality carts, cleaning supplies and a brand new collapsible X-Cart. Each of the items in the line comes with black…

The Nor-Lake AdvantEDGE

By Lee Davis and Matt Kurnick The Nor-Lake AdvantEDGETM series features a full line of refrigerated merchandisers, reach-ins, prep tables, bar equipment and chef bases. The AdvantEDGE piece featured in the video above boasts stainless steel interior and exterior. As well as four storage shelves per door section….

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…