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The Timeless Tex-Mex Brand Taking Over Texas

Tex-Mex is a growing segment in the restaurant industry. While new concepts selling tacos, margaritas, and queso are popping up across the South, there is one brand in particular that has spent the last three and a half decades growing and dominating the Tex-Mex scene in Texas.

Seattle’s RN74 Announces New Executive Chef

Today, MINA Group announces the appointment of Shawn Applin as executive chef of Chef Michael Mina’s Northwest restaurant, RN74. Applin takes the culinary lead in menu development, product sourcing and execution.

How to Design Large-Format Menus to Engage Customers

Sharing a dish with the table is nothing new. In fact, it’s as old fashion as dinner at grandma’s. And it’s how people used to eat in restaurants regularly, too. “It is only in the 19th century that dining pivoted to be individually plated dishes,” says Matthew Rudofker, director of culinary operations for Momofuku restaurant group.

Tomlinson Industries Introduces New 501-2 SMP Faucet

Tomlinson Industries introduces its new 501-2 SMP Faucet. This large self-closing high-temperature plastic faucet provides fast flow operation for large institutional urns, stock pots, kettles and liquid containers.

Culinary School: The Next Generation

Blogging, tapping maple trees, fermentation: These are skills yesterday’s culinary grads likely didn’t pick up in school, but today’s are. A shiny new culinary education goes beyond techy and trendy, and at the Culinary Institute of America it goes beyond the traditional associate’s degree into bachelor’s degree territory, too.

The Art of Kitchen Design for Restaurants

Stick six chefs into a room to plot the perfect kitchen and prepare to watch the budget blown before you even hit the essentials. But it’s not the pipe dreams of a flashy $17,000 combi oven or blast chiller that delivers the biggest hit.

Leading Chef Heston Blumenthal Unveils Line of Professional-Grade Grills

Heston Blumenthal, one of the world’s top chefs, unveiled for the first time in North America a new range of barbeque grills aptly called, Everdure by Heston Blumenthal. The new collection includes three charcoal barbeques and two gas barbeques, ensuring there is a professional-grade grill for home chefs of all levels.

7 Key Questions to Ask Before Buying a Pizza Oven

These days, John McCale can talk about his search for the perfect pizza oven with a lighthearted grin. That wasn’t always the case. As McCale developed his fast-casual pizza concept PizzaFire alongside colleague Sean Brauser, the man who constructed Romeo’s Pizza into an award-winning chain of some three-dozen units, the quest to find the right pizza oven was a trial-and-error adventure.

Vulcan Low Water Energy Steamer Wins Hotel Experience Award

Vulcan, the brand known for masterful design, precision performance and state-of-the-art innovation, has earned a 2017 Hotel Experience Show Editor’s Choice Award for its industry-first ENERGY STAR certified electric floor steamer.

The Cavalier Hotel Taps Elinan as Post-Remodel Executive Chef

A Virginia Beach icon since 1927, the Cavalier Hotel is about to reopen following a $75 million restoration, which will include three exciting new dining destinations. Today, the Cavalier announced the appointment of Dan Elinan as the hotel’s Executive Chef.

Vulcan Introduces ABC7-P Combi Oven

Because combi ovens shouldn’t require intensive training before they can be used, Vulcan is introducing a new restaurant combi that features both high performance and intuitive, simple operation. The Vulcan ABC7-P Combi is the newest addition to Vulcan’s ABC line of combi ovens.

The Essential Guide to Successful Restaurant Catering

Six months after opening her restaurant, Chef Amy Brandwein launched an off-site catering business. It was a good move. Now, catering constitutes 5 percent of Centrolina’s revenue, but that’s not why she started it.