News & Events

When their legacy system of manually operated fryers, external timers and a portable filter unit were no longer a match for the rising cost of frying oil and inexperienced crew members, the Frisch's Restaurants operations team began looking to upgrade the restaurant's...

Trimming the unnecessary fat off your commercial kitchen operation can put you on the fast track to efficiency. But to really understand where you need to focus your efforts you must first evaluate all three production phases: pre-production, in-service, and...

Everything we do in the kitchen requires energy. When we talk about being energy efficient, what we're really looking for is a way to use less energy to do the same amount of work. It's not just about how much gas or electricity it takes to run an appliance. It's...

Incorporating ice cream into your menu can be a highly profitable and creative way to attract customers to your restaurant and drive profits. Episode 148 of the popular Restauranttopia podcast explores how by thinking outside of the box and using high quality...

The restaurant industry may be constantly evolving, but chicken trends don't appear to be slowing down anytime soon. Bottom line: if you're not serving chicken, you are passing on profit. Here are 6 new mouth-watering ideas for your chicken menu from our partners at...

With more than 40 incredible Flavor Burst flavored syrups to choose from, finding the right mix for your frozen dessert menu is all about keeping your customers coming back for more. From considering customer demographics to understanding regional favorites and...

The new Taylor Crown Series Two-Sided Grills are designed to revolutionize commercial kitchens everywhere. With a host of breakthrough features including self-adjusting plates and independent cook zones, you’ll love the flexibility, efficiency and consistency that...

With eight different restaurant concepts and more than 40 locations nationwide, Thunderdome Restaurant Group knows that maintaining product quality and consistency is vital when bringing a new concept to market. Take a look at how we, along with our partners at Henny...

Whether fried, baked, roasted, smoked or grilled, customers are eating more chicken more than ever. The good news is you don't have to be a chicken-only restaurant to profit from consumer's love of everything chicken. Delis, convenience stores, pizza shops, pubs,...

What are the hottest trends in the foodservice industry and what's next for commercial kitchens? Our partners from Henny Penny have some great insight on what foodservice operators can expect in 2023. Read the full report here: 2023 Trends & Takeaways for...