Key Takeaways Downtime kills juice sales: The smallest wear part (gasket, screen, belt) can stop service—keep spares on hand to avoid lost revenue during peak hours. Wear parts are consumables:...
Marjorie Hajim |
Key Takeaways Manual espresso machines offer complete control over extraction variables such as grind size, tamping pressure, water pressure, and shot timing. They appeal to skilled users and coffee purists...
Marjorie Hajim |
Key takeaways Plan for spikes, not averages: Holiday catering demand comes in short, intense windows—size coffee, holding, and prep capacity for peak 30–60 minute surges. Beverage is a bottleneck fast:...
Marjorie Hajim |
Key Takeaways Choosing the right commercial oven directly impacts food quality, kitchen efficiency, and energy use. There are several types of ovens — convection, deck, combi, rack, conveyor, and more...
Marjorie Hajim |
Key Takeaways Descaling is essential to maintain coffee quality, protect equipment, and prevent expensive breakdowns. Signs of limescale buildup include slow brewing, strange noises, inconsistent temperatures, and bitter-tasting coffee. All...
Marjorie Hajim |
Key Takeaways Don’t shelve your patio for winter — winterizing it can extend the outdoor dining season and increase revenue. The key elements are: clean & protect furniture, add heating...
Marjorie Hajim |
Key Takeaways Match your brewer’s capacity to your peak service volume and menu demands — choosing too small a machine causes bottlenecks and inconsistency. Consider menu style (e.g., drip coffee...
Marjorie Hajim |
Key Takeaways Steakhouse broilers deliver extremely high heat (often 100,000 BTU+ or equivalent) to achieve rapid sear and consistent finish. The right broiler protects moisture inside thick cuts while producing a crisp,...
Marjorie Hajim |
Key Takeaways Griddles have a flat, smooth surface that provides even heat—ideal for breakfast items, burgers, and stir-fry dishes. Grills/charbroilers have raised grates that leave sear marks and allow fat...
Marjorie Hajim |
Key Takeaways Commercial ranges are designed for high-volume use in professional kitchens and offer greater durability, power, and flexibility than residential stoves. Top features include burner power (up to 80,000+...
Marjorie Hajim |
Key Takeaways Commercial charbroilers provide indoor grilling with real char marks, high heat, and consistent performance. Gas charbroilers deliver stronger heat and better searing; electric units work in locations without...
Marjorie Hajim |
Key Takeaways Gas fryers heat up faster and recover temperature quicker, making them ideal for high-volume restaurants and QSR operations. Electric fryers offer more even heating, delivering consistent results for...
Marjorie Hajim |
Key Takeaways: A combi oven combines three cooking methods in one unit — convection (dry heat), steam (moist heat), and a precise mix of both — replacing multiple appliances like...
Marjorie Hajim |
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