Trending Resources
How to Open a Restaurant: Your Complete Guide
Many dream of opening their own restaurant. If you’re interested in making your dream a reality, we’re here to help with this definitvie guide to opening a restaurant, which explores restaurant concept development, seeking expert advice, writing a business plan, securing funding, site selection, operations and staffing up, and training and startup.
Food Safety 101: A Crash Course
Practicing proper food safety is hugely important to the success of your commercial foodservice. Improper techniques could lead to costly consequences like loss of customer trust and business reputation, negative exposure, decreased morale, lawsuits and legal fees, and more. This crash course is intended as an overview of common food safety precautions.
How to Clean a Dishwasher in a Commercial Kitchen
Professional chefs and their crews churn through hundreds, if not thousands, of pieces of cookware and dinnerware in a single shift. That’s why the commercial dishwasher is one of the foodservice world’s most essential tools. It’s also why it’s so important to properly clean and maintain your dishwasher to optimize its efficacy and prolong its lifespan. That said, it’s crucial to understand how to clean a dishwasher the right way—especially when the unit is subject to constant, high-volume use.
Undercounter vs. Door Type vs. Conveyor Dishwashers
Sanitation is always the number one priority, and your commercial dishwasher is the greatest ally in a fast paced foodservice. When is it time to upgrade from an undercounter to a door type, and to a conveyor?
Compartment Sinks Buying Guide
Compartment sinks—sometimes referred to as “pot and dish sinks” or “sanitizing sinks”—are used to manually clean and sanitize heavy-duty pots, pans, and utensils. These commercial sinks are available in different styles from one compartment to four compartments. Keep reading to learn about all the variables involved in finding the perfect compartment sink for your kitchen.
Buying Guides
Compartment Sinks Buying Guide
Compartment sinks—sometimes referred to as “pot and dish sinks” or “sanitizing sinks”—are used to manually clean and sanitize heavy-duty pots, pans, and utensils. These commercial sinks are available in different styles from one compartment to four compartments. Keep reading to learn about all the variables involved in finding the perfect compartment sink for your kitchen.
Prep School: A buying guide to Commercial Refrigerated Prep Tables
Which refrigerated prep unit is right for you? Does your kitchen have enough space? If you have questions, you’re in luck, because Prep School is now in session.
Commercial Deep-Fat Fryer Buying Guide: Fryer Types, Configurations, & All You Should Know
Commercial fryers are a kitchen’s best friend. There are four main types of fryers, and tons of configurations. Learn all about fryer types, designs, gas vs. electric, ventilation options, oil filtration and cleaning, and so much more with our Commercial Fryer Buying Guide.
Operations Management
What is the Best Oil for Deep Frying?
Don’t toil over oil: Central Restaurant Product’s oil guide for deep frying. Featuring frequently asked questions about the different types of deep frying oil, and a handy guide for which oil is best for different types of food.
Clean, Sanitize, or Disinfect: Which Do I Do?
Keep every area of your commercial kitchen, restaurant, or home safe. What is the difference between cleaning, sanitizing, and disinfecting? Let’s review.
Grab-N-Go: School Solutions for Safe Serving, Portable Meal Programs, and A-La-Carte Upsells
The right grab-n-go solution can resolve many obstacles school meal programs have faced as a result of COVID-19. These include safely delivering meals to students, alleviating menu fatigue, and softening the financial blow by promoting a-la-carte upsells.
Education
Tips for Professional Knife Maintenance—From Sharpening to Storage
Knives are some of the most essential tools needed in a commercial kitchen. Professional cutlery allows chefs and kitchen staff to make cleaner cuts, increase prep-time productivity, and stay safe—after all, a dull knife is much more dangerous to use than a sharp one. That’s why learning and practicing proper knife maintenance is vital for any foodservice business.
Commercial Convection Oven Cleaning: A Complete How-To Guide
Without proper care, crumbs, grease, and other debris can accumulate and cause issues with flavor profiles, increase the risk of smoke and fire, or cause heating inefficiencies. With these simple guidelines for commercial convection oven cleaning, foods will taste better, kitchen staff will be safer, and equipment will last longer.
How to Clean a Dishwasher in a Commercial Kitchen
Professional chefs and their crews churn through hundreds, if not thousands, of pieces of cookware and dinnerware in a single shift. That’s why the commercial dishwasher is one of the foodservice world’s most essential tools. It’s also why it’s so important to properly clean and maintain your dishwasher to optimize its efficacy and prolong its lifespan. That said, it’s crucial to understand how to clean a dishwasher the right way—especially when the unit is subject to constant, high-volume use.
Insights & Trends
What is a Ghost Kitchen (a.k.a Delivery-Only Kitchen)?
Though ghost restaurants started becoming trendy prior to the COVID-19 pandemic, it was only during 2020 when these delivery-only restaurants really started to skyrocket in popularity. According to a recent report by CBRE, ghost kitchens could account for as much as 21% of the restaurant industry’s total profits by 2025. That’s big business. So what is a ghost kitchen exactly? Let’s take a closer look at what they are, how they operate, and what their impact will be on the industry going forward.
Plant-Based Restaurants: The Future of Sustainability (and Profitability)
Sustainable cooking and kitchen practices are major factors influencing the recent proliferation of plant-based restaurants, but they’re not the only ones. From vegan fast food options designed to attract new customers, to a heightened focus on catering to diners with food sensitivities, there are a variety of reasons why vegan options should be on your restaurant’s radar.
Self-Service & Food Safety in a Post-Pandemic World
At long last, some semblance of normalcy has returned. As the country emerges from the grips of a global pandemic, we’re left with one question: What comes next? Customer perception has been rewired to keep sanitation top of line, and this has created some concern over the future of self-serve salad bars and buffets. Learn what consumers want and tips for safe self-service in a post-pandemic world.
