Articles by Luke Fitzgerald

Luke Fitzgerald graduated with honors from The Master's University in 2024 with a bachelors degree in Communications. Originally from the Bay Area in California, he is passionate about good writing and good food. With experience in front of house restaurant service and journalism, he enjoys using his skills to help foodservice providers find the right tools for their business. Luke writes informational articles on products and developments in the foodservice industry, attending weekly training from industry professionals and ensuring that KaTom's customers get the best information about their products.

KaTom Helps Foxcroft Wine Co. Pair Wine with Community

KaTom helps Foxcroft Wine Co. open its sixth location, bringing thousands of wines, handmade food, and a vibrant community to Raleigh, N.C.

How to Design a Commercial Kitchen Layout

From planning to execution, learn the top tricks and best methods for commercial kitchen layout from KaTom's Design and Build team.

8 French Fry Shapes and How to Cut Them

From traditional to curly, learn about several different ways to cut one of the most popular sides in the world and what equipment to use.

Why Use Flake Ice?

Commercial flake ice has many uses in the foodservice industry: from packaging to presentation. See how flake ice can benefit your establishment.

CiBOPlus High Speed Ovens

CiBOPlus ovens bring a compact design and innovative tri-heat technology to the high-speed oven market. Shop KaTom's selection today.

Can Commercial Air Fryers Help Your Kitchen?

Air fryers are popular residential appliances that have made their way into restaurant kitchens. Learn about the pros and cons of commercial air fryers.

A Guide to Adande Refrigerated Bases

Adande’s innovative refrigeration bases bring food storage right to your workstation. Find out which model will work best for your industrial kitchen.