Every restaurant is very different. What you serve, your company’s volume (or the amount of business done), and even your location makes a difference when it comes to selecting the right size and type of grease trap for your location. …

Rice consumption is on the upswing in the United States. Rice is served in many different kinds of cuisines: Mexican, Afghan, African, Mediterranean, Italian, Indian, Japanese, Korean, Chinese, Thai and many more. It is crucial to select the right type …

We have several cooking equipment that we recommend to give you the boost in restaurant operations. Our editors have come up with some picks. Experts on restaurant equipment have chosen some excellent equipment worth considering for your operations. Most of …

Can’t afford new restaurant equipment? There are ways to get restaurant equipment that will not break the bank and still give you that crucial edge to succeed. Try equipment leasing. Some of the advantages of restaurant equipment leasing include saving …

Whenever you are getting an equipment on lease, the first thing you have to do is to determine what brand and model you intend to use. Here are a few pointers for you to get started… The first thing to …

In this video, we will go over what restaurant owners need to know about fire sprinkler systems when looking for a restaurant space to lease, drafting restaurant blue prints, submitting plans for restaurant permits, and operating their restaurants. Today I …

Summary- Interior design and technical drawings can be extremely pricey when you go to a big design firm. Nowadays, restaurant design has been liberated and one can access services online that are more affordable and equally promising as with the …

Equipments are tools to profit making in the food business.  Better equipments produce better quality of food.  Having a heavy duty char-broiler can guarantee you rounds of delicious  bbqs in just minutes.   Having your kitchen properly outfitted will get you …

Grease Interceptor prevents the discharge of FOG (fats, oils and grease) from clogging public sewege lines and effluenting into our water resources. The US Environment Protection Agency and local sanitary departments establish and regulate a set of rules for restaurant …

Restaurant Kitchen Ventilation Concepts On top of complying to the fire, health and building codes, it is important to put together a professional exhaust hood and ventilation system for your commercial kitchen, in order to create a clean and vital …

Opening a restaurant (Phase IV): Post Construction Phase Prepare inventory for: food, beverages, utensils, pots and pans, office supplies etc. Conduct a soft opening (this is optional, but it’s a good practice so that your staff can get a feel …

When opening a restaurant, buying a existing restaurant makes the most economic sense and is the most ideal option for first time restaurant owner. However, it gets tricky when selecting the right restaurant to buy. Here are some guidelines: Is …

Kitchen exhaust cleaning is required by law for virtually every commercial cooking establishment in the United States. Restaurants, hospitals, hotels, employee cafeterias and other food-service locations have a “hood” and ductwork over the stove to exhaust smoke, steam, and fumes …