What now?
The cruelest irony regarding a pandemic that spreads through social contact is that it reduces our interactions at a time
Chef Lisa and the Art of Sous-vide
Today we welcome Corporate Chef Lisa Lafond and discuss all things Sous-vide and the upcoming RC Show
When to choose a Ventless Hood System
Whether to install a ventless hood or a traditional hood, can be a challenging decision to make for a restaurant owner. While the thought of not having to pierce the membrane of the roof or bust through a brick wall in order to install a traditional system in your kitchen might seem like the less expensive option, the reality is that pricing for the ventless option is actually close to the traditional method.
Bottoms up – Canadian Restaurant & Bar Show Nov 4, 5
Check out this video to see how delicious cocktails are made
ProVection Oven – Small, Powerful with Customization
Imperial’s improved ProVection oven is a smaller profile unit that is just as powerful as larger convection ovens, but unlike generic ovens it can be customized to fit any restaurants specific cooking needs.
Gen Z will exchange Green for Greens
Restaurant patron’s desire for healthier food options has increased dramatically, especially among younger customers. While being “healthy” twenty years ago may have referred to simply exercising more or lower fat options, there is now a greater emphasis on fresh produce, how it is grown and ultimately how that food is distributed. Old marketing phrases, like “farm-to-fork” and the “100-mile diet,” are now the expectation of today’s customers, and they are willing to pay more to ensure their food meets these standards.
