In many restaurant construction projects, building the front-serve counter — the literal front line of the restaurant experience — falls to the general contractor. What results is often a wall constructed like any other stick-built interior wall, with holes drilled in the wood framing to make way for electrical, water or gas lines. It’s functional […]

When the shiny new kitchen equipment first rolls off the delivery truck, it’s easy to forget that it’ll one day need maintenance. But both routine upkeep and periodic repairs are part of the realities of ownership for almost everything, so it’s best to plan for them in advance. The easiest way to keep maintenance and […]

School budgets across the country are facing potentially steep cuts for the coming year. While cutting back on non-academic services like dining can seem like an easy target, doing so can actually hurt meal participation and program finances in both the short and long runs. But there are ways to walk the fine line between […]

Even before the coronavirus pandemic, the restaurant industry was already experiencing a steady and growing rise in the popularity of meal delivery and takeout. With the arrival of COVID-19 and the public restrictions imposed to try to slow its spread — including a nearly nationwide shutdown of in-person dining — many restaurants turned to off-premises […]

Whatever happened to manufacturers taking on equipment customization? It seems fewer and fewer companies are willing to take on projects that require building to specs that are outside of their capabilities. Today, fewer manufacturers are taking on projects that require customization simply because their engineering systems include pre-set limitations for the work they can do. […]

With today’s increasing food costs, operators are seeking ways to mitigate food waste. At the end of 2018, the National Restaurant Association conducted a survey on restaurant trends. The survey revealed that more than three in four restaurant operators said that they had increased tracking of food waste and planned to devote more resources to […]

In any servery, space comes at a premium. Lateral space for counters and equipment fills up fast to accommodate serving trays, drop-ins, heated or cooled surfaces and space for merchandising. So, what happens when there’s no more room at counter height? It’s time to start moving upward. When there’s more product to display and serve […]

LTI’s QuickSwitch and patented TempestAir drop-in wells offer benefits that create an opportunity for unlimited menu flexibility, plus better product display Foodservice directors, managers and chefs are always focused on improving two basic concepts — increasing their menu options and finding better ways to display those options in order to serve more and decrease waste. […]