Articles by Taylor White

Taylor White graduated from the University of Tennessee in 2017. Prior to joining the KaTom team in 2018, his love for sports and writing guided a journalism career that took him through the southeastern United States covering prep sports, and Tennessee athletics. After starting as a content editor before moving into a management role, Taylor has studied countless amounts of product data and participated in dozens of trainings with the industry's top brands. He has been a Certified Foodservice Professional (CFSP) since 2020, a certification that has bolstered his foodservice industry knowledge and supported his efforts to provide industry professionals with the information they need to find the right equipment.

What Kitchen Equipment do Popular Restaurants Use

Learn what kitchen equipment popular restaurants use in 2026, including fryers, ovens, blenders, and coffee machines from top commercial brands.

Why is my Ice Maker So Slow?

Learn why your ice maker is producing ice slowly, from water supply issues to maintenance problems, plus how to restore proper ice output.

Coffee Shop Design Ideas

Design a coffee shop with the right layout, equipment, and style from KaTom. Explore coffee shop design ideas that support flow, comfort, and efficient service.

Bakery Oven Buyers Guide

Learn how to choose the best commercial bakery oven for bread, cakes, and pastries. Compare convection, deck, combi, and rotary rack ovens to match your menu.

Induction Warmers vs Chafing Dishes

Compare induction and chafing dishes to learn which performs better in efficiency and food quality. Discover the best applications at KaTom.

Convection Oven vs Air Fryer

Learn the difference between a convection oven and an air fryer, including how they work, cooking speed, results, and the best appliance for each kitchen.

KaTom Equips Chattanooga Airport’s New Dining Experience

KaTom partnered with a Chattanooga Airport restaurant to install modern equipment, streamline operations, and support a successful grand opening.

Gyuto vs. Chef Knife

Learn the differences between a gyuto knife and Western chef knife. Discover pros, cons, best uses, and which blade is right for your kitchen.

Color-Coded Cutting Board Guide

Learn how cutting board color charts prevent cross contamination between different foods, improve food safety, and streamline prep in commercial kitchens.

Melamine vs. Porcelain Plates

Discover the differences between melamine and porcelain plates, including pros, cons, durability, and best uses. Learn which dinnerware is right for you.

Proper Restaurant Grease Disposal

Learn how to safely dispose of used fryer oil in restaurants. Explore grease recycling, removal services, reuse tips, and tools for compliance.

The Waring Ellipse Blender System

Introducing the power and efficiency of top-down blending with Waring's Ellipse Blending system.

KaTom Helps Lilou Expand Knoxville Fine Dining

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 Aids in Southern Craft's Greeneville Expansion

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

KaTom Installs New Walk-ins in Zoo Knoxville Animal Commissary

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

How to Use a Pizza Stone

Learn how to use a pizza stone step by step, including first-time setup, oven and grill tips, plus how to clean and care for a pizza stone.

Blodgett Convection Ovens

Compare Blodgett convection oven lines by features, performance, and price. Learn which model best fits your kitchen’s volume and cooking needs.