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New Restaurant Equipment Checklist: What Every ...

Opening a new restaurant or refitting a kitchen? It's easy to forget something when there are a hundred moving parts. Use this checklist as a starting framework, then adjust it...

A Guide to Japanese Kitchen Knives for Professi...

Japanese knives are prized in professional kitchens for their thin, razor-sharp blades and precise cutting. But the names can be confusing. Here's a plain-language guide to the main types and...

What Is NSF Certification and Why It Matters fo...

If you've shopped for commercial kitchen equipment, you've seen the NSF mark, and you may have noticed your health inspector cares about it. Here's what NSF certification actually means and...

Sushi Display Case Buying Guide for Restaurants...

A refrigerated sushi display case does two jobs at once: it keeps raw fish at safe temperatures and it showcases your product at the counter so it sells itself. If...

How to Choose a Commercial Refrigerator for You...

A commercial refrigerator is one of the most important investments in any foodservice kitchen. It protects your inventory, your food safety, and your health-inspection rating. Here's what to look for...

Gas vs. Electric Commercial Fryers: Which Is Ri...

Choosing between a gas and an electric commercial fryer is one of the first big decisions when you outfit a kitchen, and the right answer depends on your menu, your...