Research & Reports

Starting a restaurant can be stressful – it’s a delicate balance of a lot of different factors, and just one wrong step can be a drastic setback. To help make your job easier, Rapids has compiled a fairly comprehensive list of smallwares required for the operation of a fast food restaurant.

Food safety is a crucial element for any establishment that serves food or drink. It protects both your employees and customers, as being exposed to rotten or contaminated food can risk the health of everyone involved. It can also contribute to the success of your business, as very little ruins the reputation of a restaurant faster than food that makes the customers sick.

Evaluating the long-term cost of ownership for equipment purchases involves not only the initial purchase price, but also repair, maintenance, and energy consumption costs.

An important part of any kitchen design that handles meat is making sure that your setup prevents cross-contamination of meats and other products.

Having the right equipment (in the right configuration) in your cookline can make or break your bar or restaurant.

Foodservice Equipment Reports recently published an article on top-selling ethnic equipment and the growing importance of multicultural menus to consumers. Rapids’ Customer Service Manager John Collision was one of industry insiders chosen to share the trends they’ve noticed.