Kitchen InnoVision Blog

2306, 2016

Designing Healthcare Dining Spaces for Improved Patient Satisfaction

By |June 23rd, 2016|Design - Build|0 Comments

Competition between healthcare facilities is on the rise. Both patient and staff satisfaction is necessary to keep your operation moving forward. Happy employees mean you’ll attract the best talent, which will then draw more patients. And with patients come their families, sometimes spending weeks or months in the hospital. Where does foodservice fit into all […]

1406, 2016

5 Tips for Foodservice Equipment Cleaning & Maintenance

By |June 14th, 2016|Foodservice Management|0 Comments

The equipment used in a commercial kitchen is often thought of as reliable and able to handle high-volume use. However, kitchen production can come to a halt if a piece of equipment unexpectedly shuts down. To avoid malfunctions and to keep your operation running smoothly, proper equipment care and maintenance are essential.

Read on for five […]

306, 2016

Hawaiian Gardens Casino Unveils New Facility

By |June 3rd, 2016|Design - Build|0 Comments

The Gardens Casino is no stranger to Southern California locals. Opening in 1997, this 24/7 card club started out providing a fun, chance-taking atmosphere with only 5 gaming tables in a trailer. The casino is now a 200,000+ square foot state-of-the-art facility with many more tables, a 2nd floor event and dining space, an extensive […]

1705, 2016

10 Essential Restaurant Food Safety Guidelines

By |May 17th, 2016|Foodservice Management|0 Comments

Food safety must be a top priority in every commercial kitchen and dining room. Failing to pass a health inspection or having customers become sick with foodborne illnesses can have devastating effects. Below are valuable tips on restaurant food safety to keep your staff and patrons healthy.

Front of House

Sanitize Surfaces.
Ensure staff is properly sanitizing dining […]

1605, 2016

New Refrigeration Rules

By |May 16th, 2016|Foodservice Management|0 Comments

In 2015, the U.S. Environmental Protection Agency (EPA) issued rules that ban some of the most commonly used refrigerants in the commercial foodservice marketplace including R-404A, R-507 and R-134A. These regulations were enacted to decrease the use of chemicals that contribute to greenhouse gas effects and global warming. Operators should become aware of the upcoming […]

1102, 2016

Top 10 Tips to Upgrade Your Restaurant Kitchen

By |February 11th, 2016|Uncategorized|12 Comments

It should not come as a surprise that the primary focus for operators of restaurant kitchens is to reduce energy costs with sustainability trailing closely behind. Under the load of refrigeration, cooking, dishwashing and lighting, foodservice establishments are energy-intensive in comparison to other commercial buildings according to the U.S. Energy Information Administration. The U.S. Department […]

2901, 2016

BIM & 3D Modeling

By |January 29th, 2016|Design - Build|0 Comments

When working on a large design project, businesses are utilizing Building Information Modeling (BIM) to show a digital representation of a new facility. Understanding the benefits and cost savings can help to enhance your project plans and cover the gaps on errors between the design team. In this article, you will learn about 3D modeling, […]

601, 2016

Maximize Kitchen Storage Space

By |January 6th, 2016|Foodservice Management|0 Comments

For any successful establishment, the kitchen is one of the busiest and most chaotic areas. With cooks frantically preparing numerous dishes, waiters rushing through to pick up orders and supplies stuffed in every open corner, the kitchen easily gets crowded and unorganized. If this sounds like your kitchen, maybe it’s time to take care of […]

2312, 2015

Restaurant Technology Trends

By |December 23rd, 2015|Industry News|0 Comments

Are you one of the 73% of restaurateurs planning to upgrade business technology? According to a survey reported by FSR Magazine, a high percentage of restaurant managers, executive chefs, bar owners and the like have acknowledged the importance of advancing their systems and software programs to keep up with younger generations, higher demands in customer […]

912, 2015

Organization of a Restaurant’s Food Storage Room

By |December 9th, 2015|Foodservice Management|0 Comments

Improve food safety standards in your foodservice establishment by properly organizing your storage room. Consider the following vital details when planning how to effectively arrange your kitchen’s food storage area.

Practice the FIFO Rule
Protect food quality while improving safety procedures by incorporating the first-in-first-out plan. When receiving a new shipment of produce, meats or other dry […]

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