equipment Archives

What Could Possibly Go Wrong? You know the restaurant business. That’s why you’ve decided to buy one. As you lean into the all-too-brief due diligence phase of your acquisition, the state of the equipment that’s part of the deal might seem like the least of… Read More >

Midnight. A restaurant parking lot. Some new busboy emptying tumblers into the sink that evening must have tossed out the lemon along with the tea. Now, a fly, lured by the esters in yeast forming on the decaying rind somewhere down the pipe, is heading… Read More >

Restaurant Disasters: The Unusual Suspects Slick floors. Heavy loads. Fast traffic. Knives, both sharp and dull. Hot ovens and cooktops. Uncool coolers and walk-ins. Line cooks with headcolds. Mayonnaise. Mussels. Mice. These are some of the “smoking guns” we typically look to when there’s an… Read More >

Photo by Shawn Poynter Equipped! For those of you who haven’t been following along, I’m Dale Mackey, owner of Dale’s Fried Pies, and I’m in the middle of building a commissary kitchen for my pie business at a building my husband and I bought in… Read More >

We Cook Pretty One Day Would It Kill America to Watch the Bocuse d’Or? America won its first-ever medal at the Bocuse d’Or in Lyon, France, last week. Perhaps you missed it. Chef Philip Tessier and his assistant, Skylar Stover, took second place in the 24-team competition. Team… Read More >