Foodservice-equipment-solutions

Three Collections of Foodservice and Hospitality Equipment for a Successful Summer

May 01, 2018

 

Summer is right around the corner, and whether you're a country club looking to upgrade your service or a restaurant looking to maximize the potential of your outdoor space, we have some foodservice and hospitality equipment that can help make your summer more successful.

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Three Ways to Spruce Up a Country Club Foodservice Program

April 02, 2018

 

Even if a golf course resembles Augusta National in the springtime, a successful food and beverage program often drives more profit than greens fees and country club memberships. With a massive space to operate, and a destination for major events, a country club is an ideal foodservice operation. But what if the current F&B program isn’t up to par?

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Why Cooking with a Combi Oven Steamer Has Never Been Easier

January 23, 2018

 

There are plenty of reasons why cooking can be intimidating for some – too many steps to follow, fear of ruining a dish, overwhelmed by confusing equipment. But when a piece of foodservice equipment comes along that’s intuitive, efficient, and simple to operate, even a new, unskilled hire can cook a juicy prime rib with ease. With the Convotherm 4 easyTouch® touchscreen controls, cooking with a combi oven steamer has never been easier.

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Congratulations to Sandra Kravetz and Kim Lehr for Their TotalFoodService Recognition

December 27, 2017

 

Congratulations to Sandra Kravetz and Kim Lehr-McKeown for their recent recognition in the TotalFoodService 2018 Top Women in Metro New York Foodservice & Hospitality edition. The edition, presented by the Women's Foodservice Forum, is the result of a year in Tri-State foodservice that was largely driven by women.

Here are the spotlights on Sandra and Kim:

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Video: Small Cooking Units with the Power and Potential to Grow Your Foodservice Business

July 25, 2017

Whether it's a K-12 school cafeteria or a fast casual coffee shop, space is limited in just about every foodservice operation. Today, there's also a growing need for businesses to consider additional profit centers by expanding menu selections (or even adding them in the first place) or increasing throughput to accomodate more customers. Here's how.

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Kim Lehr-McKeown Joins the PFEG Team Effective July1

June 19, 2017

 

Effective July 1st, Performance Food Equipment Group is delighted to announce a new partnership with Kim Lehr-McKeown. As a veteran of the foodservice space, Kim will bring great expertise to the PFEG team, as well some premier tabletop and smallware brands to help PFEG further develop this segment.

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An Introduction to the Latest in Water Heating Technology

March 01, 2017

Gas booster water heaters just took the next step in their evolution with the PT Series Booster Water Heaters from Hubbell. Engineered with Hubbell’s patented VariFlame™ temperature control system and an array of innovative features, it's far ahead of other gas booster heaters in its class.

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Top 10 Things to Know About Designing a Cooking Line

November 01, 2016

A cooking line or commercial kitchen island is the heart and soul of any commercial foodservice operation. When you consider the types of equipment it can include, it's easy to see why just the right configuration will determine the productiveness and efficiency of what the kitchen can produce.

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How to Cook for Thousands of People at Munich's Oktoberfest

October 04, 2016

Even though the official Oktoberfest season in Munich has come to a close, Oktoberfest celebrations and fall festivals are just heating up in New York, New Jersey, and Connecticut. Many of these events draw inspiration from the German version, so let's take a close look at some of the cooking equipment at one of the world's largest food and beverage events.

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A Closer Look at Sous Vide Cooking

September 21, 2016

Sous Vide  literally translates to "under vacuum," but in today's modern kitchen, it means so much more. This popular technique is implemented by chefs across the country, from famous names like Paul Bocuse to home chefs looking to up their game. But what are the true advantages of sous vide, and why can it be so beneficial to Metro New York foodservice operations?

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