Creative chefs and foodservice preparation staff are always looking ideas to maximize their use of existing equipment, often in non-traditional ways. In our work designing kitchens and serveries across the country, we often help clients consider unusual types of equipment that may not typically be used in the non-commercial environment, or find new applications for existing equipment. The goal: to help operators get a competitive edge when it comes to attracting customers and ensuring that ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.