Can Your Equipment Disappear?

By Mitchell Schechter, Editor in Chief, The Shechter Report Over the past few months, I’ve done a lot of writing and editing of materials describing sustainable foodservice operations. In addition to helping operators fulfill their potential for socially responsibility, sustainability practices typically lower overall program costs, boost local economies and create new revenue streams....

Induction Cooking: The Future Of Your Restaurant?

The presence of a large multi-burner gas range at the heart of the cooking line is about as fundamental as it gets in any restaurant.  That iron and stainless steel behemoth uses a lot of energy, throws a lot of heat, and requires a dedicated ventilation system just to keep the cooks from getting overwhelmed. For decades no proper chef would have it any other way.  That’s beginning to change, and the catalyst of that change...

How Low Flow Can Improve Your Cash Flow (AND Green Cred)

Your restaurant uses a lot of water.  Between the water you serve your guests, the ice machine, the dish machine, and the sink, any restaurant goes through a lot of water on a daily basis.  I don’t have to tell you how much that water costs you.  I’m sure you’re reminded every time you...

Commercial Cookware: Weighing The Trade-Offs Before You Buy

It goes without saying that commercial cookware is a must for any restaurant’s kitchen.  These are the tools of the trade, and if you’re looking to buy professional cookware, chances are you already know exactly what you want and where to get it. The...

A Really Easy Way To Make Steam Tables Energy Efficient

If your restaurant or commercial food service operation uses steam tables to keep food hot before you serve the customer, then this post is for you.  If this post is for you, then you already know how integral steam tables can be in your day-to-day operations.  You also know they can eat up a lot of energy on a daily basis. Making steam...

Product Watch: Robot Coupe’s J80 Ultra Juicer

The new J80 Ultra juicer by Robot Coupe represents another leap forward for a company that has long been known for its reliable and innovative products. With many food service...

Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership (cont)

To read the first installment of this article, click here. There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment...

Restaurant Equipment: 4 Factors For Calculating Total Cost Of Ownership

There’s always a significant amount of cost involved whenever you buy a new piece of restaurant equipment.  Those costs only continue as that equipment ages in your restaurant – from energy use to repairs, the consequences of new equipment will be around for a long time after you’ve written the check to purchase. Of course, restaurant equipment makes you money as well.  Without that ...

Commercial Dishwashers: High Temp vs. Low Temp & How To Size A New Unit

Are you a high temp person or a low temp person?  It seems like most restaurants have either one type of commercial dishwasher or the other, and the owner/manager is a big believer in one or the other, with very little crossover...

3 Reasons Food Prep Equipment Helps You Cut Costs & Improve Quality

There’s nothing quite as exciting as watching a busy restaurant’s kitchen gear up for the dinner rush.  Every chef and restaurateur knows that thorough preparation is the only way to effectively combat the chaos that is a kitchen during peak dinner rush.  And that’s why the kitchen starts prepping hours before the guests arrive. ...