by Chris Miller | Oct 30, 2026 | Blog
Walk behind almost any busy bar and you’ll see it: a bartender leaving the well mid-rush to grab something from the kitchen freezer. Bar menus have grown, with frozen garnishes, frozen cocktails and more bar food, but most back bars were built around beer, wine...
by Chris Miller | Oct 30, 2026 | Blog
Fries, tenders, egg rolls, chips: guests judge them in the first bite, and the first bite usually tells them how long the food sat before it reached them. For a lot of operations, fried-food quality isn’t lost in the fryer. It’s lost in the minutes between...
by Chris Miller | Oct 30, 2026 | Blog
Steam is one of the most useful cooking methods in foodservice. It’s fast, it’s gentle on vegetables, starches and proteins, and it’s a reliable way to bring prepared food back up to temperature. But for many operators, adding a steamer raises a...
by Chris Miller | Oct 30, 2026 | Blog
A steam-jacketed kettle or tilt skillet is one of the hardest-working pieces of equipment in a production kitchen. It is also one of the easiest to get wrong on paper. The capacity looks right, the footprint fits the floor plan, and the quote goes out. Then the unit...
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