Foodservice Equipment Reports

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Multiunit Foodservice Equipment Symposium 2020

Organized by Foodservice Equipment Reports, MUFES is a one-of-a-kind event for foodservice equipment decision makers from multiunit chains and noncommercial facilities. Two days of education sessions provide advanced technical back-of-house content. Attendees also will enjoy first-class dining, evening receptions and plenty of opportunities to network and mingle during the event.

Current Tabletop Trends Inspired by Nature

Follow the latest crop of tabletop offerings and you’ll find the majority point to nature. Certain products are environmentally friendly, such as paper instead of plastic or palm leaves instead of Styrofoam. Other items reflect outdoor elements—including flower petals, tree stumps and minerals. Two manufacturers say a U.S. national park influenced their dinnerware design. Note the following 12 products when reenergizing your tabletop landscape.

Equipment Comparison: Pre-Rinse Sprayers

Kitchen operations without pre-rinse units may spend more time scrubbing dishes by hand, risk clogging up dishmachines with food debris and wind up with still dirty dishes. Despite how essential they’ve become in the back-of-house, they are notorious water hogs. Because they use water pressure to remove food waste from dishes prior to dishwashing, which results in overspray, the units account for nearly one-third of the water used in an average commercial kitchen, according to the Environmental Protection Agency. That amounts to about 53 billion gal. of water each year to rinse dishes with pre-rinse spray valves.

How to Specify a Pre-Rinse Unit

Equipment Comparison: Mini Combi Ovens

The mini combi oven category eables food-service beyond the standard restaurant kitchen. These small, countertop units are proliferating in convenience stores, supermarkets, ghost kitchens, catering operations, coffee shops, bars, food trucks, corporate dining rooms, college food courts, nursing homes, stadiums, conference centers—anywhere there’s a call for steamed, roasted or baked foods, even in small quantities.

Sizing Up Mini Combi Ovens

From the Floor at Host Milano 2019

Automation, communication, small-space equipment and more were among the trends that we spotted at this year's Host Milano international foodservice equipment show.

Back Bar Coolers

While bartenders dazzle guests with colorful cocktails and showy preparations, behind the bar are often overlooked workhorses quietly contributing to the operation’s success. As their compressors purr night and day, these back bar coolers efficiently keep wine, beer and other items chilled at their optimum temperatures, while providing enough storage for service to run smoothly. And they often have to look good doing it, as some models also function as a way to merchandise bar product, adding to a bar’s overall ambiance.

Read: The Lowdown On Back Bar Coolers

Immersion Circulators

Foodservice operators from many segments have turned to sous vide to produce foods with superlative flavor, tenderness and consistency while solving a number of their operational problems.

Read: Why Choose Sous Vide Cooking Systems?

Mobile Hot Holding Cabinets

At one time or another, most foodservice operations need to move quantities of food from point A to point B. Whether you have a restaurant catering an off-site event, a commissary servicing satellite dining rooms or a production kitchen regularly moving food short distances, a hot holding cabinet on wheels makes the task easy.

Read: Hot Transport: Mobile Hot Holding Cabinets