Foodservice Information & Resources

One of the biggest names in the industry, Vollrath offers an extensive array of cookware in styles and materials suiting any operation. Learn more at KaTom.

Many types of cooking oil are available, each with its own benefits and applications, but which is the best for frying? Read further at KaTom to learn more.

Whether you're making drinks in a popular bar or your own home, the shaker you use can make a difference. Learn about the types of cocktail shakers at KaTom.

Decide which hydration options are best for your guests and staff with KaTom's guide to drinking fountains and bottle fillers. Learn the benefits of each here.

Installing a pizza oven can be overwhelming, but Wood Stone's startup service uses decades of experience to prevent opening-day mishaps. KaTom explains how.

KaTom discusses the advantages of aluminum with New Age Industrial's Cathy O'Shia. Learn more about aluminum and stainless steel in foodservice below.

Learn about KaTom's selection of commercial pasta machines. We carry electric and manual pasta makers to suit any operator's needs.

By implementing food lockers for restaurants, business owners can reap several operational benefits. Learn more about food lockers and shelves at KaTom.

Not sure which types of restaurant tables you need? With KaTom's guide, you can choose tables by determining which tops and bases best fit your concept.

Countertop ice makers are a great addition to hotel breakfast stations, cafeterias, and event halls. Learn more about them at KaTom.

Want to boost your venue's sales with sweet, creamy milkshakes but don't know where to start? KaTom's guide to commercial milkshake machines can help!

Learn about the various types of restaurant seating at KaTom. Determine which seating best fits your restaurant's concept with our comprehensive guide.

Disposable serveware is a cost- and time-saving alternative to traditional tableware. Learn about disposable plates, cups, bowls, cutlery, and more at KaTom.

If you're looking to expand your seating options, peruse KaTom's patio furniture guide to determine which type of outdoor furniture best suits your business.

Running a bar requires investment not only in your drinks, but also your equipment and supplies. Learn about the essential bar equipment at KaTom.

True offers a significant 7-year warranty on its commercial equipment to protect your investment. Learn more at KaTom about the policy's terms and conditions.

Since its creation in 1896, Lodge has become synonymous with reliable cast iron cookware. Learn more about the benefits of using this classic cookware at KaTom.

Rancilio offers a collection of espresso machines designed to streamline the crafting of cafe beverages. Learn more about Rancilio espresso machines at KaTom.

Enhance your Advance Tabco worktables with the company's extensive selection of parts and accessories. Learn more about what’s available at KaTom.

Merrychef manufactures a selection of high-speed countertop ovens designed for efficient, fast-paced kitchens. Learn more about the conneX series at KaTom.

One of the biggest names in the industry, Vollrath offers an extensive array of cookware in styles and materials suiting any operation. Learn more at KaTom.

Alto-Shaam Multi-Cook ovens, available in the Converge and Vector series, enable four ovens to operate simultaneously in one unit. Learn more at KaTom.

Libbey Foodservice is one of the biggest names in the industry, with its glassware being a top choice for many operators. Learn what sets Libbey apart at KaTom.

By utilizing Vulcan's New Equipment Checkout Program, operators can ensure their equipment is installed correctly. KaTom's article explains how it works.

Learn about Vulcan's product warranty policies, including special conditions and what's covered for each of its product lines. Read more at KaTom.

Find out how you can use Cambro CamSquare FreshPro containers to keep your food fresh and your ingredients organized. Read more about these containers at KaTom.

Learn to decode Hatco product numbers and guarantee your purchase is exactly what you want. KaTom's guide ensures you can understand Hatco's product numbers.

Vulcan griddle plates are available in steel, Rapid Recovery composite, and chrome options. Find out which one is right for your operation with KaTom's help.

Cambro Camracks bring efficiency and simplicity to commercial dishwashing. Learn more about Camrack configurations, accessories, and user experience at KaTom.

Enhance your show-stopping craft cocktails with gourmet cube ice from the Manitowoc Ice CrystalCraft Premier ice machine.

Naming new menu items in your restaurant can be tricky. Tackle this challenge, learn helpful tips, and avoid common pitfalls with KaTom's advice.

Whether you prefer your turkey fried, smoked, or stuffed and roasted, KaTom covers all the information you need to safely prepare a moist, delicious bird.

The 100,000 Opportunities Initiative matched opportunity youth with sustainable employment. KaTom covers how the foodservice industry drove the project.

What is pimento cheese? KaTom explains how (and where) pimento cheese was invented, what it's made from, and how to eat it.

KaTom discusses the history of Cornelius kegs in the beverage industry and how they are popularly used among homebrewers today.

KaTom discusses gluten food testers, Celiac disease, gluten sensitivity, and what you can do to prevent allergic reactions in your foodservice business.

Learn about three different pickling methods used by restaurateurs to produce pickled foods and how this process can be done quickly at KaTom.

Barry Levenson talks about how he started the National Mustard Museum and why he chose mustard. Learn more at KaTom.

KaTom discusses how appetizers and other small plates have evolved over the years and how they can benefit your menu.

Spiralized foods range from the beloved curly fry to the trendy zoodle. Learn more about adding spiralized food to your menu with KaTom.

KaTom discusses the fast-casual sector and why chefs – and customers – are leaving full-service establishments for affordable alternatives.

Billions of pounds of perfectly good produce end up in landfills each year. KaTom covers the ugly produce companies working to change that.

Ticket sales have fallen sharply in recent years. KaTom covers how some theaters are boosting attendance with full service food and drinks.

Adding dairy-free options to your restaurant can draw additional sales from lactose intolerant and vegan patrons. Learn more at KaTom.

Seasonal menu items can bring year-round revenue to restaurants. Check out KaTom's tips for planning a menu with seasonal produce in mind.

High-quality tabletop supplies from World Tableware and Syracuse China will now be produced under one brand: Libbey. Learn more about the rebranding here.

Building the right bar can make or break a business. Expert bar designer Troy Clarke tells KaTom how the Krowne ambassador program & BarFlex 3D can help.

Commercial ice machines may be marketed as ADA compliant or ADA certified, which can be confusing. Learn more about ADA-compliant ice makers at KaTom.

Restaurateurs are concerned about bans on natural gas, while environmentalists advocate for legislation. Learn more about natural gas bans at KaTom.

With more than 70 years in the foodservice industry, Server has produced innovative portion control and point-of-use equipment for quick-service restaurants.

FIFO – or "first in, first out" – is a food storage system that maintains the quality of ingredients in cold and dry storage. Learn more about it at KaTom.

KaTom discusses food truck tips for operators and explores how the trend changed the food service industry.

Learn how to mix business with politics in the foodservice industry and how to improve relations with your local community from KaTom.

KaTom offers five tips on how operators can increase alcohol sales and grow a profitable beverage service in restaurants and bars.

Nutrition labeling requirements have evolved in recent years. KaTom covers the facts on FDA rules for restaurant nutrition information.

Learn more about food adulteration in restaurants across the country and how to avoid it in your establishment at KaTom.

KaTom Design + Build includes VR kitchen design services, letting clients virtually interact with project models. Learn more here.

eGift cards are extremely popular and provide instant, customizable gift options. KaTom covers how to offer eGift cards at your venue.

Soft drink sales in the U.S. have been declining steadily for years. Here's how you can help make up for lost sales in your restaurant.

Flies are a huge headache for restaurant operators and a red flag for health inspectors. KaTom explains how to keep them out.

Three years ago, Henny Penny and Gregg Brickman teamed up. KaTom covers how he's used his expertise to guide chefs and operators to success.

Building the right bar can make or break a business. Expert bar designer Troy Clarke tells KaTom how the Krowne ambassador program & BarFlex 3D can help.

Take a look behind the bar in KaTom's closeup with cocktail specialist Zach Calfee, who has a background in molecular gastronomy.

How hectic is it to prep for game day? Is it possible to serve 20 events in a day? What's it like to cater the Olympics? Terri Franks tells us all about it.

Jennifer Dyer of Courthouse Donuts shares what inspired her to open a build-your-own-donut concept and gives advice to aspiring shop owners.

KaTom catches up with international mixologist Bad Birdy. Thirsty for more? Learn where she'll be next and get your own taste of the action.

Andrew Smucker of Sweet Smucker Donuts shares his experiences as a food truck operator bringing glazed donuts to East Tennessee.

Executive chef and cooking class hero David Pinckney gives us a behind-the-scenes look at the life of a country club tastemaker.

Chef Peter Dale shares the eclectic experiences that have shaped his perspective on food, from growing up in Georgia to training in Madrid.

Chef Christopher Pease of Echo Bistro and Wine Bar shares his passion for food and lessons he's learned during his career.

Blue Slip Winery's monthly food truck park that includes a dozen or so food trucks and live music draws thousands of hungry attendees.

The National Register of Historic Places includes famous diners that exist today as nostalgic destinations thanks to ambitious new owners.

We spoke with Jeff Ross about food preservation's role in history and culture, and how preserved foods are part of a healthy diet.

Feeding America's new app MealConnect is helping restaurants partner with hunger relief organizations that can distribute their excess food.

Food photography expert Joanie Simon talks with us about why (good) food photography is an important part of a restaurant's identity.

Learn how to clean a commercial dishwasher with KaTom's guide to the process, which is complete with recommended steps from leading manufacturers.

Installing a pizza oven can be overwhelming, but Wood Stone's startup service uses decades of experience to prevent opening-day mishaps. KaTom explains how.

Learn how to install casters on a reach-in with this helpful installation video and step-by-step instructions from the team at KaTom.

In the market for new equipment but not sure where to start? KaTom covers everything included with Henny Penny's new Startup Service.

KaTom explores the benefits and drawbacks of adding a dishwasher hood. We'll help you decide if your commercial kitchen needs one.

From startup to shut down, ensure employees are operating commercial fryers safely with these commercial deep fryer safety tips.

Get the most out of your Gold Medal cotton candy machine with these best practices. From operation to cleaning, find KaTom's top tips here.

What is quat binding, and how can you prevent it? KaTom covers quaternary ammonium compounds in foodservice and healthcare settings.

Choosing the right measuring cup can help you get accurate measurements with no mess. Learn about liquid vs dry measuring cups with KaTom.

What does "tare" mean? A kitchen scale is only useful if its measurements are accurate. Join KaTom as we explain taring vs calibration.

Fry cutters can produce potato wedges, ribbon fries, waffle fries, and more. Learn how to use a fry cutter with this guide by KaTom.

From daily cleaning tasks to annual recommendations, extend your unit's service life with KaTom's tips for reach-in freezer maintenance.

Not sure how to use a chafing dish? Check out KaTom's best practices for improving guest satisfaction, efficiency, and buffet organization.

Read KaTom's guide to learn about whether aluminum rusts, what corrosion looks like in aluminum, and how to prevent it.

Join KaTom's learning center as we break down how to clean stainless steel pans, including how to repair burnt or discolored pans and pots.

Precise, reliable temperature control is the key to consistent cooking. Learn more from KaTom about the different types of thermostats found in restaurants.

Learn about True's reverse condensing fan to discover how this technology enhances the performance of the company's refrigeration units. Read more at KaTom.

Learn from KaTom about the chatbots, QR codes, self-service kiosks, and more that are revolutionizing how the foodservice industry operates.

Technological advances can lead to greater productivity; join KaTom as we explore the new technologies available to foodservice operators.

Unnecessary luxury or the way of the future? Join KaTom as we delve into the benefits and drawbacks of self-serve restaurant kiosks.

We talked with pastry chef Erin Skipper about why she loves stand mixers, a popular tool in commercial and residential kitchens for decades.

Peel? Chinois? Cloche? And what is the top of the plate called? Join KaTom as we explore some obscure and mysterious kitchen tool names.

Libbey's Constellation collection offers dinnerware with Microban antimicrobial protection for your restaurant and customers.

For such a small piece of plastic, single-use plastic straws can cause a lot of trouble. Some restaurants are finding reusable alternatives.

Foodservice has a history of borrowing innovations from other industries, which has revolutionized the commercial kitchen time and again.

With the right Cambro food storage containers, you can extend the shelf life of produce while enhancing its flavor and appearance.

Want to provide single-use utensils without buying plastic? Learn more about the best biodegradable utensils and straws from KaTom.

Commercial dishwashers either recirculate wash water or fill and dump it. Learn the difference and what it means to your business at KaTom.

What is a ventless fryer? Join KaTom as we explore the benefits, drawbacks, and potential uses of these innovative deep fat fryers.

Learn how a Chicago milkshake and burger shop set into motion events that would put Ray Kroc on the path to fast-food domination.

Whether you prefer your turkey fried, smoked, or stuffed and roasted, KaTom covers all the information you need to safely prepare a moist, delicious bird.

Learn how to install casters on a reach-in with this helpful installation video and step-by-step instructions from the team at KaTom.

Nutrition labeling requirements have evolved in recent years. KaTom covers the facts on FDA rules for restaurant nutrition information.

Learn about getting an Illinois food handler certificate. Chicago restaurants require this training; join KaTom as we cover all the details.

Restaurants can build positive relationships with customers by responding appropriately to social media criticism and comments.

Advertising on social media can be a powerful way for restaurants to bring in customers. Learn how to launch an effective campaign here.

Social media platforms can be a useful way for foodservice brands to interact with customers. KaTom explains Facebook, TikTok, and more.

Joanie Simon dishes up some food photography tips for restaurateurs and home chefs hoping to take better pictures of their food.

Has the New Year left you wondering how to eat healthy at a restaurant? Here are a few tips for making healthier choices all year long.

Learning proper wine storage techniques can elevate your drink program. These tips can help prevent loss of valuable liquid assets.

From your attitude to your meal, sommelier Chris Horn shares his wine tips for enhancing your experience at wine bars and restaurants.

Want to know the differences between the types of tea? Our beginner's guide explains tea varieties, steeping recommendations, and more.

Need a how-to for quickly chilling hundreds of bottles of beer for your next event? KaTom has you covered with this handy guide.

Put your Rubbermaid to work at work or home with these five hacks for the commercial-strength Brute trash cans.

Learn everything you need to know about caster sugar, brown sugar, and other types of sugar with KaTom's short and sweet guide.

Which licenses and permits are needed to open a restaurant? Learn how much they cost and where to obtain them with KaTom Restaurant Supply.

How much does it cost to open a restaurant? On average, startup costs range from $75,000 to $250,000. Learn about each expense at KaTom Restaurant Supply.

Opening a Mexican restaurant? Check out KaTom's quick guide to outfitting a Mexican restaurant to ensure you get everything you need.

Explore cold brew coffee with KaTom's guide, from its history and origin to tips for making and serving it in your cafe or restaurant.

Running a charcuterie business can be a lucrative prospect. KaTom covers tips and tricks for adding charcuterie to your restaurant menu.

Opening a bar can be an exciting but difficult business venture. Join KaTom as we walk you through the process to make sure you're prepared.

Even nontraditional coffee spots like convenience stores can offer gourmet coffee with the right brewers. Find the best coffee maker for any business here.

Read our complete guide to opening an ice cream shop - from personal concept to franchise & an extensive list of equipment needed for your ice cream parlor.

Ready to start offering your custom chocolate creations to the world? Follow our guide for tips on how to start your shop and a list of equipment you need.

Opening a coffee shop can be a rewarding venture, but only with the right tools and careful planning. This guide can help you get started.

Join KaTom as we examine the many steps and opportunities involved in opening a pizzeria. We'll explore equipment, style, model, and more.

Dreaming of getting into the cake decorating business with a little operation at home, but not sure where to start? Here's a handy guide to help.

Learn the ins and outs of how to start a smoothie business. Franchise, independent, brick-and-mortar, or smoothie truck, KaTom covers them all here.

Starting a barbecue restaurant is a lot of work, but this guide can help make it a little easier. Learn about everything from menu development to marketing.

Thinking of starting a butcher shop, but not sure how to do it? This guide will walk you through the process and help you find the equipment you need.

Aaron Thompson and Jessica King are bringing French fine dining to downtown Knoxville, as KaTom outfits two kitchens and a bar for new concept Lilou.

KaTom Restaurant Supply helps further Southern Craft's expansion process as the local barbecue favorite opens the doors of its Greeneville location.

Kitchen renovations can be tricky at the best of times. Learn how team KaTom helped a growing church streamline the process and ensure a successful rebuild.

KaTom helped Zoo Knoxville revamp its animal feeding program, installing a new walk-in cooler and freezer as the zoo continues its conservation mission.

KaTom Restaurant Supply's capabilities and industry relationships helped longtime customer Kennedy Concepts conquer unique challenges in a new project.

The KaTom team helps a Blackberry Farm alum create his vision for a "contemporary Appalachian" eatery in East Tennessee.

Ancient Lore Village at Boyd Hollow: KaTom Restaurant Supply dishes out the details on South Knoxville's newest fantasy retreat.

George Ewart, owner of Dead End BBQ, worked KaTom to furnish his new restaurant in Maryville with the best kitchen supplies and furniture.

KaTom Restaurant Supply reboots kitchen at Scripps Networks' HQ to enable company to provide tasty, healthy food to its employees.

KaTom Restaurant Supply Contract and Design Department helps new Johnny Rockets franchisee open the burger chain's largest restaurant.

KaTom is proud to have supplied a new restaurant serving America's heroes at Kandahar Airfield in Afghanistan this year.