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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Resurrect Your Drink Menu with a Corpse Reviver

Corpse Reviver Cocktail

No one knows the exact origins of the colloquial figment that drinking more alcohol when you’re hung-over will actually cure it, nor is it proven to be true, but what is true is, hung-over or not, people can’t get enough of cocktails in the morning. A great money maker for the usually low-cost fare of breakfast, morning libations enhance brunch options and are easy upsell items. Mimosas and Bloody Marys are standard practice, but if you’re looking to embellish your A.M. drink menu, try experimenting with corpse revivers.

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