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TriMark Federighi Design Blog

How the Right Equipment Can Get Your Tiny Kitchen to Make a Big Impact

If you’re a restaurateur designing a restaurant and its kitchen from scratch, you’re in luck. Not only do you get to pick your own equipment, you have the full luxury of determining the appropriate size for each room in your building and devel ...

Catering with Tapas and Small Dishes

In recent years, more catering companies have been asked to design and cater entire menus featuring small plates. In these situations, not only is a catered meal made up of small plates a fun and exciting alternative to the typical chicken or salmon dishe ...

Watch for These Foodservice Trends in 2016

No matter the industry you work in, it will only be a matter of time before experience points to the old adage, “The only constant is change.” New technology, trends, fads, consumer demands and competitors’ innovations make life in the business world a dy ...

Putting the Next Round on Your Self-Serve Beer Kiosk

It’s a Friday night and your staff is flying around front-of-the-house delivering plates to guests, greeting new customers and clearing tables. You’re on a wait at the front door, and in the kitchen your team is working full-tilt to deliver your delicious ...

5 Self-Serve Menu Considerations You Can't Ignore

You’ve decided you’re going to launch a self-service food option through your business and you’ve finalized your flow plan. Now there’s just one tiny little thing you still need to consider: What are you going to serve?Your options here are as varied as y ...

How to Plan Successful Traffic Flow to Your Food Bar

To operate a successful food bar, your customers need to go with the flow — the flow of the bar that is. The proper flow eliminates confusion, reduces the risk of accidents and cuts needless waste. The benefits are obvious, and now you just need to determ ...

How to Create, Introduce and Effectively Manage Self-Service Food Bars

Fast and affordable. Those are qualities consumers seek in any marketplace.Enter the self-service food bar, which is being incorporated into more and more foodservice concepts because — surprise, surprise — it's both fast and affordable.The Positives and ...

What to Look for When Purchasing Commercial Refrigeration Equipment

How important is the right commercial refrigeration equipment? Consider this: your cookware, dinnerware, cutting boards and prep tables will hold your product only for a few moments compared to its stay in your refrigerators. With that in mind, don’ ...

What Should You Look for in a Commercial Warewasher?

The warewasher. Typically located by one of the service entrances, this piece of equipment is an essential cog in any foodservice operation. Nearly every piece of dinnerware, flatware and glassware, as well as a number of service items, will pass through ...

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