Going Green with Electric Kitchens: Powering Net-Zero Buildings More and more schools, businesses, and other facilities are choosing electric kitchens. These kitchens don’t use gas or other fossil fuels. They are...
Insights & Innovations
Menu Planning and Health Codes: Key Considerations for Operators
Menu Planning and Health Codes: Key Considerations for Operators When you’re opening a restaurant or refreshing your concept, it’s easy to get swept up in the creative side of menu planning. New flavor profiles,...
Working With a Foodservice Design Team: Step-by-Step Guide
Working With a Foodservice Design Team: Step-by-Step Guide Designing a commercial kitchen or foodservice area is exciting - but it can also feel overwhelming. From workflow planning to equipment selection, there are...
A2L Refrigerants: What They Are and Why They Matter
A2L Refrigerants: What They Are and Why They Matter Get our A2L Design Readiness Checklist Thank you for submitting the form! One of our team members will contact you soon regarding your request. If you’ve been looking...
Designing Bars for THC-Infused Drinks & Mocktails
Designing Bars for THC-Infused Drinks & Mocktails The beverage landscape is evolving quickly. With THC-infused drinks and crafted mocktails gaining popularity, operators have new opportunities to connect with guests...
Design-Build vs. Traditional Construction: What’s Better for Foodservice?
Design-Build vs. Traditional Construction: What’s Better for Foodservice? When opening a new restaurant, cafeteria, or any commercial kitchen, one of the first big decisions is how to handle construction. Two common...