Articles by Alexandria Spurlock
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.
MoTak makes durable, affordable commercial cooking equipment without the bells and whistles. KaTom shares details on some of its best-selling equipment 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.
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.
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.
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!
What is pimento cheese? KaTom explains how (and where) pimento cheese was invented, what it's made from, and how to eat it.
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.
Nutrition labeling requirements have evolved in recent years. KaTom covers the facts on FDA rules for restaurant nutrition information.
Curious about your Henny Penny warranty? This article from KaTom explains how to set up your warranty and make sure you're covered.
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.
Ticket sales have fallen sharply in recent years. KaTom covers how some theaters are boosting attendance with full service food and drinks.
Restaurateurs are feeling the pinch of recurring avocado shortages. KaTom covers ways to manage this growing problem.
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.
KaTom shines a spotlight on Krowne's unique consultancy program for restaurateurs and bar owners, featuring Bad Birdy and custom designs.
What are the types of cheese and how can you tell them apart? KaTom has answers about cheese types and their uses.
KaTom shares seven tips on starting your farm-to-fork menu and buying fresh, local food for your restaurant kitchen
Popularly used by chefs cooking Asian-inspired menus, woks and wok ranges are covered in KaTom's wok buying guide.
Ice scoops and oven mitts? Don't let these small-time food safety offenders bring your foodservice business to its knees.
Learn about getting an Illinois food handler certificate. Chicago restaurants require this training; join KaTom as we cover all the details.
Advertising on social media can be a powerful way for restaurants to bring in customers. Learn how to launch an effective campaign here.