Knife maintenance impacts speed, consistency, and safety in the kitchen. A steady maintenance routine helps keep knives performing the way they should. Some kitchens outsource this task, but for many, basic sharpening and in-house sanitation is preferred. In this article, we detail how you can make your own commercial kitchen fully independent while keeping knives […]
Legal protections for LGBTQ+ rights have been marked by deeper polarization, with civil rights groups like the ACLU and the Movement Advancement Project currently tracking hundreds of bills across the country. Alongside these policy challenges, advocacy groups reported more than 1,040 incidents of violence and vandalism nationwide in 2025, which spiked noticeably during Pride month. […]
In early 2026, New York became the latest battleground over food additives, passing legislative measures that point toward a significant shift in state-level food policy. New York Redefines Acceptable Risk in Food Production Potassium bromate is an oxidizing agent that was first approved by the U.S. Food and Drug Administration (FDA) in 1941. When added […]
It’s award season! We are happy to announce that Wasserstrom has been recognized with The United Group’s 2025 Member of the Year Award. Presented annually to a member company across the foodservice industry, the award recognizes outstanding partnership, engagement, and leadership within the organization. Chris Littlefield, EVP of Operations at Wasserstrom, reflected, “It’s an honor […]
Recently, a group of Wasserstrom associates from across the country gathered in New York City to accept Eastern Tabletop’s Dealer of the Year Award. This recognition follows a year of incredible momentum for us, marked by a significant YOY growth rate. The trip was also an opportunity for our reps to receive hands-on training and […]
A growing number of restaurants and bars are implementing phone-free policies or providing incentives for guests to unplug. Younger diners are the biggest enthusiasts of this shift as they seek a well-earned break for their digital fatigue. In this article, we look at how restaurants are implementing their no-phone policies and explore the pros and […]
We’ve all seen chefs on TV turn out great flavors using unusual ingredients and limited tools. (Truly, who could forget Carrie Baird’s snow-baked cake on Season 15 of Top Chef?) In professional kitchens, however, consistency, and speed matter. Prep work that lags can create a situation wherein a chef’s ambition is routinely outpaced by practical […]
There are five fundamental factors that health inspectors like to see during an inspection because they are indicative of functionality, safety, and thoughtfulness. For health inspectors, these focus areas reveal what’s happening when no one is watching. 1. Transparency Inspectors have a sixth sense for artifice, so for them, transparency is everything to the point […]
Business catering is a tried-and-true way for restaurant operators to improve their profit margins. If you can get your food onto a corporate credit card once, you have a clear path to regularly booking $400 lunch orders that really make a difference to your bottom line. But first, you must get your foot in the […]
The US restaurant industry is seeing an all-time high in the number of active restaurant locations. Experts at Datassential report that over 860,000 active units are now operating, compared to 842,000 in 2019. But some metropolitan areas are thriving more than others. We look at two of the top performing metro areas — Dallas and […]
Eleven host cities across the US are gearing up for the FIFA World Cup 2026™ this June. Bars and restaurants in these host cities and beyond are already refining their strategy to make the most of this world celebration. They’re bringing the energy, the gear, and world-class hospitality to properly welcome our friends from across […]
Menus in 2026 need the sauce to attract customers and to both create and satisfy cravings. Here’s the latest research on consumer preferences and why sauces are modern-menu champions. A Proverb for Your KPIs The French have long said, c’est la sauce qui fait manger le poisson, or “it is the sauce that makes the […]
Some restaurant and banquet hall operators are moving away from gas to all-induction suites because magnetic cooking addresses problems within commercial kitchens that fire simply cannot. Here are four of the reasons why chefs love an all-induction kitchen. 1. Cooking in “Impossible” Locations Restaurant operators in cities with strict preservation laws, historic districts, or glass […]
One lesson new operators often learn the hard way is that opening a restaurant requires a strategic balance between aesthetics and the reality of day-to-day operations. To prevent mishaps before they start, we identify three common tableware errors often made by those new to the commercial foodservice industry. Choosing Style Without Substance Without the functionality […]
As traditional gathering spots like shopping malls decline, more and more, restaurants are stepping in as the primary hubs for social gatherings. This shift is most visible in the increasing demand for outdoor dining spaces. To turn your restaurant into a gathering spot for repeat customers, the outdoor environment needs to match the quality of […]
Global food and beverage flavor trends used to move slowly and often predictably. They followed people with passports, platforms, and purchasing power. Now, with the integration of AI, the mechanics of influence have changed. Pre-Data Discovery Previously, flavor trends that for instance, traveled from Oaxaca to a snack aisle in Ohio, were largely chef-driven. In […]