Thomas Edison was ahead of his time in many ways, one of them being commercial panini grills. According to the National Parks Service, in the 1920s, Edicraft began production on numerous “electric servants”, among them the sandwich grill. However, after the Great Depression seized the US economy, Edicraft ceased production of their sandwich grills in […]
Creating the perfect cocktail, blending smoothies, and mixing soups and sauces takes more than the right ingredients. A chef also needs the best piece of equipment for the job. Our comprehensive buying guide will help you select the perfect bar, high-performance, or culinary blender for your commercial kitchen. Do You Need a Blender or a […]
The National Restaurant Association noted in their 2021 State of the Restaurant Industry Report that, “38% of on-premises and 33% of off-premises customers say their restaurant choices will be influenced by whether the menus include the comfort foods they crave.” One comfort food that satisfies just about everyone is waffles. Why Every Commercial Kitchen Needs […]
In the 1890s, Dutch butcher Willhelmus Adrianus van Berkel created a triumph of functional design – the flywheel slicer – a first of its kind in the area of mechanical meat slicing devices. Antique slicing machines have garnered a cult following: Gourmands today still swear by and use antique slicing machines in their restaurants. In […]
How Vacuum Sealing Started Vacuum sealing has revolutionized the storage and preservation of food. For thousands of years, humanity has always had a means of storing and preserving food. Drying food dates back to 12,000 BC when where Middle Eastern and Asian cultures would dry food under the hot sun as a means of preservation. […]
As you continue to protect your customers and employees against germs and viruses, special attention to how your staff handles food and vegetables is paramount. Professional cutting boards are a staple in a commercial kitchen. And as a matter of fact, safely preparing ingredients would be nearly impossible without them. You’ve probably seen plastic cutting […]
The New Normal: Part of a new series of articles focused on restaurant recovery; issues, best practices, and process changes that will become part of everyday business going forward. Masks of all types are becoming a central part of “The New Normal.” So, a disposable mask buying guide seems like a good place to start […]
Understanding and using commercial food warmers and rethermalizers properly is an important skill to efficiently operating a restaurant. Although they appear to do the same thing, each have unique benefits. Have you ever seen an experienced chef or restaurant manager make operating a restaurant look easy? If so, you’ve likely seen a passionate, skilled individual who […]
Building an efficient warewashing station doesn’t just keep your restaurant up to code. It is also critical to running a successful foodservice operation. If you have a commercial dishwasher that meets your restaurant’s output needs and a willing and able operator for your dish pit, then you are well on your way to opening a […]
Have you ever found yourself spending hours each morning (or evening) prepping fresh fruits, vegetables and herbs for your cooks to use the next day? And maybe you wished you had a couple extra hands to prep food. If you find that chopping, slicing and grinding has become a bottleneck in your kitchen, it may […]
Before we get started in discussing what type of commercial fryer you need, we’d like to suggest our previous post on how to choose the best-sized fryer for your business (in terms of oil capacity). If you haven’t had the chance to read it, I’d certainly recommend you begin there. If you already know what […]
You’re ready to add fried food to your menu, but do you really know what size fryer you need in your commercial kitchen? We’re going to answer questions that every cook, professional chef, or foodservice manager should ask themselves before purchasing a commercial fryer. Whether you’re starting up a country style restaurant that offers fried […]
When you need a new fry pan or stock pot, how do you know which metal to choose? Between stainless steel, aluminum, cast iron – even nonstick vs natural finish – which material is the best fit for your restaurant’s commercial cookware? Whether you are adding to your existing collection of cookware or starting your collection from […]
Scouring pads are the preferred scrubbing solution in commercial kitchens. Their open weave construction allows for easy rinsing and efficient cleaning. Why not use sponges in commercial kitchens? Sponges are more likely to harbor bacteria and are more difficult to clean than scouring pads. For this reason, sponges aren’t typically considered a safe option for […]
Why choose an immersion blender over of a traditional blender? ✔️ Capacity Immersion blenders allow you to blend in much larger capacities in whatever container you choose. In addition, variable speed Immersion blenders also allow the operator complete control over the consistency and chefs need this when they’re creating foams and sauces. ✔️ Efficiency Immersion […]
Don’t serve that pilsner in a snifter glass! There’s a science to pouring, nosing, drinking, and appreciating beer. With craft breweries popping up in every nook and cranny (maybe you’re one of them!), your customers expect the correct glass to complement their brew of choice. Let’s cover the basics. Pint Glass Stouts, Porters, Ales Featuring […]