Kitchen

The Big and Small of Restaurant Kitchens

Waitressing my way through college, I spent some time in a restaurant kitchen, but when FSR launched in 2012, I had my first official kitchen tour. The Angus Barn in Raleigh, North Carolina, offered an impressive introduction into the inner workings of a multi-million-dollar operation.

How to Reinvent Kitchen Spaces

Last year, the Institute of Culinary Education (ICE) moved to its new Brookfield Place facilities. After 41 years of operation, we relocated to our downtown location in order to design every detail of our school.

Alto-Shaam Introduces Vector Series Multi-Cook Oven

Alto-Shaam announced an oven innovation in a category by itself—the Vector Series Multi-Cook Oven offers up to four ovens in one. Control temperature, fan speed and time in each individual oven chamber, featuring exclusive Structured Air Technology for unmatched evenness in cooking.

Introducing New Self-Cleaning Rotisserie Oven from Alto-Shaam

Alto-Shaam will soon release its newest line of rotisserie ovens designed to make life easier for deli and other foodservice operators while decreasing cooking times. The new rotisserie ovens cook up to 21 3-1/2 pound chickens and will have several time-saving options, including: Automatic cleaningAutomatic grease collectionTouchscreen controls The automatic self-cleaning rotisserie features a patent-pending water jet design to handle the toughest grease collection while minimizing water use.

Why Your Restaurant Needs a Kitchen Makeover

Today’s back-of-house restaurant kitchen has taken on its own identity. It’s a far cry from the operations Julia Child would have recognized, but it’s been honed since her days to be more efficient and more technologically advanced.

The Reinvention of Minneapolis' Restaurant Alma

Hospitality takes a holistic turn within a historic building nestled in the oldest riverfront neighborhood in Minneapolis, thanks to the expansion of a fine-dining destination into a daylong café and European-style boutique hotel.

RATIONAL USA Finishes Strong in Milestone Year

The U.S. subsidiary announced that it has achieved record growth in 2016 with a 27 percent increase in unit growth over the previous year. In addition, roughly 6,000 RATIONAL appliances were shipped out of its local North America Distribution Center in 2016.

Hatco’s Rapide Cuisine Takes Induction Cooking to the Next Level

Hatco Corporation introduced its sleek, modern, low-profile Rapide Cuisine Induction Range. Designed and built for the durability and performance of commercial foodservice use, the Rapide Cuisine is constructed of black ceramic glass to handle the rigors of back-of- the-house cooking and prep areas, but is portable and adaptable for buffet lines and front-of- the-house applications.

How to Make the Most Out of a Small Kitchen

You’ve been dreaming about owning your very own restaurant, bakery, sports bar, or other eating establishment for years, and you finally saved enough to open it. The only problem is that while your dream restaurant may have consisted of a grand space with square footage that Wolfgang Puck would be proud of, it simply is not the reality.

Top 5 Most Commonly Financed Restaurant Equipment Items

Restaurant industry sales are projected to total $782.7 billion in 2016 and equal four percent of the United States gross domestic product, according to the National Restaurant Association. To support this growth, restaurants will need equipment.

Fire Safety in Open-Concept Kitchens

As a new generation of restaurant-goers takes a heightened interest in its food—where it comes from, how it’s prepared—the open-concept kitchen has become a popular way for full-service restaurants to showcase the freshness of their ingredients and the skill of their chefs.

Y-Pulse Releases Dream Kitchen Survey From NAFEM

The Y-Pulse Dream Kitchen Survey team surveyed panelists before the North American Association of Food Equipment Manufacturers (NAFEM) and scoured the show floor to uncover the latest trends in foodservice equipment.

Organize Your Kitchen for Efficiency

Having a kitchen that is not organized properly leads to poorly prepared and poorly plated food—and this leads to a loss of customers. Remember, word of mouth is the best advertising you can get, and it works both ways.