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.
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.
Vollrath Company will give attendees an exclusive opportunity to explore its extensive line of serving systems and components with its new Vollrath Experience Tour—a traveling showroom in an expandable 48-foot trailer.
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.
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 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.
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.
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.
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.
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.
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.
Restaurants are a minefield for slip and fall accidents, and most of these occur in the back of the house, or the kitchen area.According to the National Floor Safety Institute, each year more than 3 million foodservice employees are injured as a result of slip and fall accidents.