Archive of ‘Back of House’ category

What on Earth is Sous Vide?

By Emily Royster

Cook Sous Vide

You may have seen the sous vide (pronounced sue veed) cooking technique taking place on your Instagram feed, but have no idea what it is. Or you may be a seasoned pro in the art of this water submerged technique, having used it to cook meat and fish to perfection for years in your restaurant.  Read More

Simple Guide to Purchasing Kitchen Smallwares

By Melissa Simon

Tips on Purchasing Kitchen Essentials

Knowing what tools are needed to ensure a smooth running operation is important when purchasing your kitchen smallwares. These items may seem frivolous compared to other big purchases, but keep in mind the other equipment is useless if you don’t have the correct supplies to be truly operational. Let us help you to better plan Read More

Simple Steps to Food Storage Safety

By Lauren Zeleniak

With more than 250 foodborne illnesses, food safety must be a top priority in every commercial kitchen, dining room and healthcare environment. This infographic outlines easy steps for food safety, such as dry storage tips and industry standard temperature ranges, to help prevent contamination and foodborne disease. Learn best practices for keeping ingredients safe in Read More

5 Tips for Foodservice Equipment Cleaning & Maintenance

By Emily Royster

Properly Maintain and Clean Your Foodservice Equipment

The equipment used in a commercial kitchen is often thought of as reliable and able to handle high-volume use.  However, kitchen production can come to a halt if a piece of equipment unexpectedly shuts down.  To avoid malfunctions and to keep your operation running smoothly, proper equipment care and maintenance are essential. Read on for Read More

New Refrigeration Rules

By Ashley Almodovar

EPA New Refrigeration Rules for Foodservice

In 2015, the U.S. Environmental Protection Agency (EPA) issued rules that ban some of the most commonly used refrigerants in the commercial foodservice marketplace including R-404A, R-507 and R-134A. These regulations were enacted to decrease the use of chemicals that contribute to greenhouse gas effects and global warming. Operators should become aware of the upcoming Read More

BIM & 3D Modeling

By TriMark R.W. Smith

R.W. Smith Design Build BIM

When working on a large design project, businesses are utilizing Building Information Modeling (BIM) to show a digital representation of a new facility. Understanding the benefits and cost savings can help to enhance your project plans and cover the gaps on errors between the design team. In this article, you will learn about 3D modeling, Read More

Food Waste Laws, Recycling & Best Practices

By TriMark R.W. Smith

Foodservice Food Waste Recycling

Understanding your state’s food waste laws is essential for every commercial kitchen operation. Learn more about the laws and simple best practices to implement in your prep stations to reduce food waste. New Regulations California is joining the increasing number of states that have enacted regulations banning food waste from landfills. In the final step Read More

Efficiency Engineering for Your Commercial Kitchen

By TriMark R.W. Smith

Efficiency Engineering for Your Commercial Kitchen

When it comes to designing, planning and engineering an operationally sound commercial kitchen, it’s important to understand the intricate costs and considerations involved. Whether opening a new restaurant or just remodeling, there are several ways to help you save and have a more efficient kitchen. Equipment Purchasing and Installation A tendency by some customers is Read More

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