The Benefits of Recycling in the Commercial Kitchen

Posted on August 18, 2014
Recycled Glass Bottles

In the restaurant world, more waste means more operating costs, whether in the form of trash handling fees or uneaten and spoiled food. But with a recycling program, lowering these fees or saying goodbye to them altogether is a reality every restaurant can subscribe to—and the benefits don’t end there.

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The Convection Oven: Should You Get One?

Convection Oven

If you're thinking about opening up a foodservice business, the topic of commercial convection ovens may have crossed your plate. Should you or should you not follow the path to evenly cooked baked goods and tender, juicy meats like so many of your foodservice forefathers before you? Read on...

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Why Do You Need an Ice Machine Filter?

Posted on August 13, 2014
Water Filters

We know what water and ice are supposed to taste like: Clear, neutral and indifferent. It’s when water and ice step out of those boundaries that things get a little…well, gross. Read these reasons why having an ice machine filter is the clear choice for restaurant owners.

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Opening a Restaurant in a Hotel: What You Need to Be Successful

Posted on August 11, 2014
L2O Kitchen

Jean George at the Trump International Hotel in New York City. L20 at The Belden-Stratford Hotel in Chicago. What do these places have in common? They're both famed hotel restaurants in well-known and high-end establishments. Although these establishments are run by successful brands with renowned chefs, they all started like countless hotel restaurants across the world: With a concept, a contract and a partnership. Consider these tips to get your concept off the ground and on the path to success!

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Strategies and Supplies for Adding Ice Cream to Your Menu

Posted on August 8, 2014
Ice Cream in a dish

Ice cream has topped the list of most popular desserts for a long time and shows no sign of ceding its position to some upstart torte or mini-canelle. Ice cream sales reached 25.1 billion in 2011, and restaurants accounted for 57 percent of those sales. It’s a smart idea to add this easy-seller to your menu, but first take into consideration some strategies and supplies necessary to make your ice cream program a success. Know Your Target ...

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