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What to Look for in Commercial Prep Equipment

Prep equipment is the first equipment your kitchen staff will use every day, and mistakes made here could set up your product for failure down the road. The importance of your business’s prep equipment cannot be overstated, so today we’re goin ...

Posted by Patrick Maness +, 1/13/2016

What Do You Need to Look for When Shopping for Cooking Equipment?

Ranges and griddles, combi ovens, steamers and kettles, your business probably has all or most of these pieces of equipment, and while your menu may dictate which items are the most important, you still want the best in every category. So you have to find ...

Posted by Patrick Maness +, 1/12/2016

Identifying the Top Manufacturers in Foodservice Equipment

Have you ever met a fellow restaurateur who strove to serve second-rate food? If you have, chances are they didn’t last very long. The foodservice industry is extremely competitive and when guests walk through your door, you want to make their exper ...

Posted by Patrick Maness +, 1/11/2016

5 Ways to Eliminate Those Escalating Energy Expenses

The grill, your refrigerators and the oven, oh my. The tools your kitchen uses every day to create the entrees on your menu are all essential. They’re also expensive, especially when it comes to energy use. With utility bills increasing by as much as 6–8 ...

Posted by Patrick Maness +, 1/11/2016

Simple Steps to Decide What Size Refrigeration System You Need

In the food service industry, there may be no equipment more valuable — or expensive — than your walk-in refrigeration system. Think of the amount of product you leave in your walk-in cooler or freezer and it's easy to see why this system ...

Posted by Patrick Maness +, 1/6/2016

Keep Your Systems Running with These 4 Commercial Refrigeration Tips

Your commercial refrigeration system is one of your business’s most essential components, and it’s one of the most expensive as well. So how do you prolong the benefits of your system without incurring costly repair expenses or the dreaded uni ...

Posted by Patrick Maness +, 1/6/2016

The Top Commercial Refrigeration Equipment You Need for Your Restaurant

Every restaurant concept is different and every menu has its subtleties. No matter how unique your concept may be, though, one constant always remains true. If you’re preparing and serving food, you’ll need the right refrigeration to store it ...

Posted by Patrick Maness +, 1/4/2016

What Do You Need to Know About Commercial Refrigeration?

When it comes to storing the product you’ll use in your menu preparation, the best advice is to play it cool — and more importantly, keep it cool. Proper refrigeration is an essential component of any foodservice business, whether you're operating a food ...

Posted by Patrick Maness +, 1/4/2016

Chef Michael Mills: A Ministry of Foodservice

For Michael Mills, being a Chef is like being called to the ministry. Mills said he is “blessed to serve people the last meals of their lives.”

Posted by Patrick Maness +, 12/8/2015

Chef Mitch Randall: Inspired by the Ingredients

Chef Mitch Randall from Ostra in Boston grew up to the sounds of the ocean waves in Scarborough, Maine. So it was probably no surprise that his first job was serving up fish and chips at a local clam shack on Pine Point beach in Maine.

Posted by Patrick Maness +, 10/30/2015

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