Resources — Foodservice Articles & Resources
Mother’s Day is the busiest day of the year for foodservice. Successfully managing a busy service is challenging on the best of days, so give your operation and staff a hand with these tips and suggestions from the ChefEquipment.com team.
Restaurants don’t set out to waste food, it's like throwing out cash. But losses can sneak up on operators in different ways. It’s time to work together as a team to reduce waste in your corner of the foodservice industry.
Operators of commercial kitchens make large investments in appliances and equipment. From this investment, they want to see top performance and get the longest life possible out of these products. An important aspect of achieving the desirable performance, longevity and safety of foodservice equipment is ensuring the proper power supply.
Understanding and calculating amps, volts and watts can save restaurant operators time and money. Find out how.
Induction cooking holds so many advantages for commercial kitchens that it’s a bit of a mystery why it hasn’t caught on faster than it has. Considering the innate conservatism of the culinary community? It seems like the logical choice. Find out how it can work for your business.
The sous vide method of cooking started in the 1970s and has been gaining acceptance ever since. It’s now rare to find a top-grade kitchen that doesn’t use the method to some degree or other.
It’s not hard to see why: sous vide cooking gives chefs better control and precision while preserving taste, flavour and texture into the bargain.
Meal kits are big business.
In early 2020, that year’s meal kit market in Canada was estimated to exceed $400 M. The estimate for the United States required a different letter of the alphabet, at over $2 B. Meal kits are big business, and those numbers didn’t even take the full effect of increased demand during the pandemic into account.
Projections are for the market value of this service to grow vigorously over the next few years. If this whets your appetite for a bite of the market, why not step up to the table? While the multinational players in the meal kit industry may come to mind first, there’s no reason that local eateries can’t get a slice (or, more aptly, a sliver) of the pie.
A restaurant’s menu is essentially the first impression you have to make on a guest, giving insight into not only your food, but also the vibe of your space.
Not all menus are equal, however: having a well-designed and properly engineered menu will bring more guests through your door — and have them spend more money each visit.
Here are some helpful tips for how to design a menu for maximum efficiency, whether having your menu online vs. print is more effective… and more!