TriMark Strategic Blog

Chefs Guide to Buying Knives

Chefs are very particular about their knives. It’s got to feel good in your hand and do the job swiftly and succinctly. But not every knife is equal. Each type of knife has a specific function and purpose. When it comes to buying knives, you need to know its proper usage and function. Here’s a breakdown of different types of knives and what they can do.  

INFOGRAPHIC: The Top 5 Restaurant Food Trends for 2015

Predicting the Top 5 Food Trends for 2015 is a bit like predicting the weather. You take a look at patterns and behaviors, combine it with industry knowledge and experience, consult with the experts, and then make projections on what to expect in the coming year.

INFOGRAPHIC: Table Setting Guidelines

Set the table for a wonderful dining experience with tabletop presentations that complement the ambiance of your restaurant and optimize your return on investment. Here’s a look at table setting basics for breakfast, brunch, lunch, and dinner.

INFOGRAPHIC: Commercial Kitchen Design

No two kitchens are exactly alike. Each kitchen has a different footprint, menu and budget considerations. This infographic illustrates some of the most common pieces of equipment featured in a commercial kitchen. It does not represent an “ideal” kitchen, but rather, a simplified version of how kitchens can be designed for maximum efficiency.

INFOGRAPHIC: Choosing a Commercial Ice Maker

Commercial ice makers come in a variety of models and sizes and produce ice in a variety of shapes. When choosing an ice maker, it is important to understand the volume of ice required and where the ice will be used. For example, an average restaurant uses about 2 pounds of ice a day, while hospitals need about 10 pounds of ice for every patient. This infographic offers insight on how to choose a commercial ice maker.

Chef Q&A: The Importance of Foodservice Equipment

TriMark sat down with sous chef Brian Gianpoalo from Giulia, a new restaurant in Boston, MA, to learn just how essential the right equipment and supplies have been to his restaurant's success.

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