Restaurant Equipment Articles

Unsure whether to select a gas or electric commercial fryer? Do you prefer a chest or upright freezer? And what type of commercial oven will be the best fit for your food service business? Get the answers to these questions and more by reading our expert buying advice.

Commercial Ovens Buyer's Guide

Learn about the four primary types of ovens and what questions you should ask before choosing an oven.

Commercial Freezers Buyer's Guide

Features, pricing, and tips on buying freezers for your foodservice business.

Commercial Fryers Buyer's Guide

The right fryer provides a fast and efficient way to cook a lot more than just potatoes.

Commercial ice makers Buyer's Guide

Knowing what your ice requirements are will help you get the right ice maker for your business.

Determining Total Cost of Ownership

Many factors go into figuring out the total cost of owning food service equipment over its life cycle.

Reaping Benefits When Purchasing

Decisions on what food equipment to buy are essential in keeping build costs down and food quality and speed of service up.

Installation—Crossroads of an Industry

How the installation of new restaurant equipment can make or break your purchase.

Kitchens of the Future

As smart kitchen technology continues to develop, energy and labor efficiencies drive the newest foodservice equipment innovations.

Web site design for a restaurant - Tips on designing restaurant web sites

Web sites are strong allies in an operation's marketing arsenal and invaluable when it comes to communicating with guests.

The Ten-Minute Manager's Guide to...Working With Suppliers

Effective supplier relationships provide key allies for restaurant operators: here's why you should carefully cultivate your supplier partnerships.

Spin Control

Immersion blenders provide a crucial mix of preparation options.

Range Finders

When selecting the right range, chefs say durability and easy maintenance are essential.

Resource Management

Hospital, university and business foodservice operators handle catering with smart staffing solutions and attractive benefits.

Machine Age

Research sheds light on how and why operators will upgrade kitchens with the latest equipment and supplies in 2007.

Small-Change Investments

Modest improvements can make a big impact on customer satisfaction

Fully Equipped

Exclusive research finds operators, manufacturers cautiously confident

Smart kitchens and networked kitchens cook up efficiencies

'Smart' equipment and networked kitchens cook up new efficiencies.

Restaurant Profile: Ah Sin at the Paris Las Vegas Hotel & Casino

See what combination of equipment is need to offer the combination of specialties from China, Thailand, Japan, Korea, Malaysia and France featured on an expansive menu at Ah Sin.

Blending Up Profits At Juice & Smoothie Bars

Specialized equipment that is reliable, durable and easy to clean, as well as custom work-space designs that can overcome space constraints and enhance productivity and profit, are important factors for operators of juice and smoothie bars.

Restaurant Profile: Borgata Buffet, Atlantic City, N.J.

The name of the game in the Borgata Hotel Casino and Spa is maximizing efficiency and quality control. This is accomplished in the 560-seat buffet restaurant with woks, a Mongolian grill, a rotisserie, a pizza oven, ranges and display cases installed in an open FOH kitchen. Behind the scenes, E&S in production, cook-chill and garde manger facilities, as well as a full-service bakery, are also used to support this restaurant and others on the Borgata property.

Restaurant Profile: Café Ba-Ba Reeba! in Las Vegas

A display cooking line with a plancha, charbroiler, sauté ranges and a hearth oven for preparing hot tapas and paellais the main event at this Las Vegas restaurant. Ultra-violet hoods, convection ovens and fryers also support the diverse Spanish menu.

Restaurant Profile: Calhoun's Restaurant

Calhoun's customers can peer into the 4,800-square-foot kitchen as staff use smokers, charbroilers, flat tops and ovens to prepare a Southern-influenced menu featuring barbecued ribs and pork sandwiches, steaks, catfish and sides.

Chain Profile: Panda Express

Ranges for woks, steamtables and fryers are among the items that comprise this rapidly growing chain's E&S package, which allows staff to produce Chinese fare that meets the approval of customers with discriminating palates.

Restaurant Profile: Doc Chey's Asian Kitchen

Wok stations are the centerpieces of this chain's display cooking lines, which are designed to enhance efficiency, speed and quality control.

Schools continue to perk up their cafeterias

Forget the bag lunch, kids these days feast on nutritious, high-quality meals as schools continue to perk up their cafeterias.

Profile: Northwest Community Hospital

Charbroilers, a deck oven, steamers, fryers and other production and serving equipment now occupy a space once furnished with operating tables and stretchers.

Store Economics 101

It is the equipment package that supports the concept and helps dictate a store's economic performance.

Restaurant Profile: Passport: A Taste of Europe

This new concept promises to add an upscale dimension with a strong take-away component to fast-casual dining.

Tapas Preparation: Small Plates Provide Multiple Menu Choices

Kitchen equipment found in tapas and small plate operations helps enhance the speed and efficiency of menu service and may include some specialty items.

Super Foodservice at the Supermarket

As supermarkets have evolved into convenient destinations for time-strapped customers to grab high-quality prepared foods to enjoy at home, store operations have increasingly required a variety of versatile equipment pieces to support their expanded service and menu offerings, and to market their products successfully.

Restaurant Profile: Savaradio in Linwood, N.J.

A former employee cafeteria has been transformed into an elegant restaurant with a kitchen featuring 20 sauté burners and other equipment for producing an ambitious menu with Mediterranean, Asian and Cuban influences. A lower-level storage and food prep space supports the bustling kitchen.

Restaurant Profile: Sheetz Convenience Restaurant

A prototype "convenience restaurant" concept — equipped with multiple-function ovens, a 22-ft.-long, double-sided, custom-fabricated prep table, a panini grill, holding cabinets, fryers and food display cases — has propelled this 53-year-old family-owned company into a new phase of expansion.

Pizza E&S: Pizza Production with a Purpose

From conveyor ovens to peels, a variety of pizza equipment and supplies help create one of America's most popular meals.

Stadium Snacks Step Up to the Plate

A lineup of traditional and innovative equipment keeps back-of-house foodservice operations at sports stadiums nationwide up to a major league level.

Pizza Equipment and Supplies: Easy As Pie

Simple ingredients, simple equipment, but quality in both aspects makes the best pizza.

Ice Cream Shop Equipment and Supplies: The Scoop On Ice Cream Stores

Ice cream ranks as America's favorite indulgence, and ice cream store operators utilize an array of equipment to serve customers frozen dessert treats.

Restaurant Profile: Park Grill In Millennium Park

A behind-the-scenes kitchen and bakery, outfitted with equipment ranging from convection ovens and charbroilers to ranges and a small rotisserie, supply the new Park Grill restaurant and its outdoor summer patio.