Dehydrators & Digesters Turn Down The Volume

Posted in ,

If you’re still throwing food waste in the trash, you could be missing out on a chance to save money and the environment, too.

Buckeye Bullseye

Posted in ,

Traditions at Scott and Curl Market together serve as the culinary hearts of the new community created by The Ohio State University’s 3,200-bed North Residential District project. The two foodservice operations feature one-stop dining, with each station equipped to be a destination.

The Viability Of Ventless

Posted in , ,

The technology has been proven and the equipment is available, but is choosing ventless equipment the way to go? In the right application, absolutely.

HOST Draws The E&S World To Milan

Posted in , ,

With nearly 40% of its 151,000 attendees from outside of Italy, HOST shows again its international character.

Best Practices: Disposer Care

Posted in , ,

Few things are easier or more convenient than dropping food waste down a commercial-grade disposer. But there are steps to keeping your unit operating at peak performance.

Maintenance Tips For Accelerated Ovens

Posted in , , ,

Proper installation, following daily cleaning procedures and avoiding abuse keeps your microwave-enabled, fast-cook ovens in tiptop shape.

BACK STORY: Compatibility Conundrum

Posted in , , ,

A malfunctioning circuit board on a hotel's 10-year-old combi oven proves challenging when Christopher Moy of Interstate Food Equipment Service tries to get a replacement.

PRODUCTS: March 2016

Posted in

Server Products' ConserveWell heated utensil holders lead to huge cost savings for Frisch's Big Boy restaurants.

Envisioning Ventless

Posted in

There's opportunity for quick-service restaurants to open mini, limited-menu kiosks in nontraditional locations using a couple of key ventless equipment pieces.

Remembering Bob Raymond, And Why It’s Important

Posted in

Bob Raymond Costantini's influence on the E&S business continues to this very day.