As temperatures start to rise, customers want cool drinks. Your kitchen and beverage stations must be ready for this demand. The summer season brings more requests for blended drinks, cold beverages, and clear ice. Having the right equipment can help you work better and keep your customers happy. If you

In the fast-moving world of commercial kitchens, water plays a big role in daily tasks. It’s used for rinsing vegetables, cooking pasta, washing dishes, and cleaning hands. But water can also be one of the most overlooked costs in a kitchen. Utility prices are going up, and many businesses care

In today’s competitive foodservice industry, every dollar counts. Nowhere is this more evident than in utility bills. From refrigeration to cooking, dishwashing to ventilation, commercial kitchens are among the biggest energy consumers. The good news? Energy efficiency upgrades can lower costs, improve performance, and extend appliance lifespan. Whether running a

Spring Kitchen Upgrades for Restaurants Seasons change, and so do the needs of your restaurant kitchen. Spring offers a great time to check your kitchen setup and equipment. You can boost kitchen efficiency, cut waste, and run smoother with the right changes. New appliances, better storage, or improved workflows make

Whether you run a restaurant, start a food business, or manage a busy kitchen, walk-in coolers are vital tools. Good refrigeration keeps food fresh and helps your team work better. Fountainhead Foodservice Group made this guide of top brands just for you. Picking the right walk-in cooler can be hard

Labor costs are one of the biggest expenses for restaurant owners and managers. Hiring challenges, rising wages, and higher customer expectations make it harder to manage. Investing in the right food prep tools can save time and money. These tools also improve consistency, speed, and quality in your kitchen. Equip

The Hive, an incubator kitchen in Nantucket, Mass., offers something for every culinary entrepreneur. Content and photos courtesy of Foodservice Equipment Reports (FER). Usually when planning a kitchen, designers make equipment decisions based on the type of cuisine or its end user. But for the building at 5 Amelia Drive,