If you are equipping a juice bar, hotel breakfast buffet, smoothie counter or busy cafe, one question comes up before you place any ord...

The commercial kitchen floor plan is the single most valuable document in any foodservice project. Before a wall is built or an applian...

A commercial kitchen in Jakarta, Mombasa or a Maldivian island resort faces a very different set of stresses than one in a temperate or...

On a hotel build, the commercial kitchen is one of the most interface-heavy and unforgiving packages an FF&E contractor handles. It...

Few service periods test a commercial kitchen like Ramadan. For one month, hotels and restaurants across the Gulf, the Levant, North Af...

Planning the kitchens for a 5-star hotel in the Gulf is not the same job as fitting out a single restaurant. A luxury property in Dubai...

A commercial gas fryer is one of the highest-return pieces of equipment in any busy kitchen, yet it is also one of the most commonly mi...

Warewashing is the one area of a commercial kitchen that buyers consistently under-specify—and then regret within the first week ...

A commercial warming kitchen—also called a finishing kitchen, satellite kitchen, or banquet pantry—is one of the most misun...

For a generation, the high-power gas wok burner and the open-flame range were the heartbeat of every commercial kitchen. That is changi...