Learn how a Chicago milkshake and burger shop set into motion events that would put Ray Kroc on the path to fast-food domination.
Kitchen equipment is usually pretty utilitarian, but for some who see the beauty in antique pieces, collecting them is a beloved hobby.
The Apple Watch brings the functionality of a smartphone to a busy kitchen. Discover why this chef watch is so beneficial here with KaTom.
KaTom discusses the history of third-party delivery companies facing lawsuits and complaints prompted by controversial menu listings.
Want to create a menu that increases profits? Take these tips into consideration for your restaurant's next menu design.
There's a rich history behind the colorful Fiesta line by Homer Laughlin, one of the most collected dinnerware brands in America.
Ever wonder about some of the oddly named items in the kitchen? Find out about a monkey dish and where the unique name originates.
Mystery solved! The awesome mixing bowl you've seen on the Food Network is available at KaTom. Learn more about it here.
The Randazzo family has baked some of New Orleans' best king cakes for more than 50 years. Third-generation baker Manny Randazzo carries on the tradition.
When it comes to renting commercial kitchen space, the golden rule – do unto others as you would have them do to you – applies to renters and rentees.
Prepare a traditional 10-course Edwardian meal fit for the Crawleys of Downton Abbey with a guide to every part of these formal meals.
LED lights are appearing in all kinds of commercial kitchen equipment. What do these new lights offer over the traditional fluorescent alternatives?
While tablecloths are typically considered decorations, they also have practical uses. Here are 3 reasons to consider using tablecloths in your restaurant.
Knocked-down commercial ranges and ovens require some assembly prior to installation. Here's what to expect when you order those pieces of equipment.
If you're building or renovating a restaurant, you will likely need professional help. Here, we discuss the roles of each person involved in that process.
Food safety has taken another step forward with the introduction of HARPC, a set of best practices that helps protect food in the processing stage.
Managing the noise level in your restaurant is an important part of creating an atmosphere that customers will enjoy and want to return to.
Dumpsters and waste management are often pain points for restaurateurs. From employee theft to fires, we cover how to navigate potential dumpster dangers.
Take a look at the efficiency requirements for walk-in coolers and freezers established by the Energy Independence and Security Act of 2007.
Local restaurants helped when thousands of first responders and displaced families needed assistance after East Tennessee's 2016 wildfires.
Not everyone wants to spend hours cooking Thanksgiving dinner at home. For those people, restaurants like Wade's of Spartanburg, S.C., are here to help.
Phoenix-based dietitian Maya Nahra offers readers tips on how to make healthy choices when they dine out at their favorite restaurants.
Knox County Schools Executive Director of Nutrition Wanda McCown explains how cafeteria managers get equipment ready for the new school year.
Some tips for dealing with the "friend discount policy." Rule No. 1: Set a policy and stick to it. Rule No. 2: Value what you make.