Articles by Page Collins

Page Collins earned a bachelor’s degree in English from East Tennessee State University, a master of arts in teaching from Carson-Newman University, and an educational specialist degree in curriculum and instruction from Lincoln Memorial University. She began her career as a journalist before transitioning into education, where she spent 20 years teaching English as a second language. She now serves as a longform content writer at KaTom.

Supplying a Japanese Restaurant

Supplying a Japanese restaurant starts with the right equipment and supplies. Explore essential cookware and tools suited to your operation's needs.

Best True Undercounter Refrigerators for Commercial Kitchens

Compare True undercounter refrigerators for restaurants. Explore top models, features, and buying tips to find the right unit for your operation.

Essential Tailgating Equipment & Accessories for Game Day

Create a successful game-day setup for guests with tailgating supplies, cooking equipment, and accessories from KaTom that simplify outdoor cooking.

How to Create a Safe and Appealing Cold Food Buffet Display

Learn how to maintain safe holding temperatures for a cold food buffet while creating an attractive arrangement. Shop KaTom for buffet tables and accessories.

What Conveyor Oven Does Marco's Pizza Use to Bake Pizzas?

Explore the benefits of conveyor ovens used by Marco's Pizza, including impingement technology, consistent baking, reduced labor, and high-volume production.

PizzaMaster vs. Other Deck Ovens: Which Is Better?

Compare PizzaMaster and other deck ovens for efficiency, performance, and cost of ownership. Explore features and configurations for your operation.

Robot Coupe J80 vs. J100: What's the Difference?

Compare Robot Coupe J80 and J100 juicers by speed, design, and yield. Discover capabilities and specifications to select the ideal solution.

True vs. Kool-It: Which Commercial Refrigeration Brand Is Better?

Compare True and Kool-It refrigerated storage by quality, efficiency, and value. Review important considerations for selecting the right equipment.

Southbend vs. Vulcan: Which Commercial Range Is Better?

Compare Southbend and Vulcan commercial ranges by performance, features, pricing, and durability to find the best range for your commercial kitchen.

Alto-Shaam vs. Winston CVap: Which Holding Cabinet Is Better?

Compare Alto-Shaam and Winston CVap heated cabinets by performance, features, and price. Choose the heated cabinet best suited for your operation.

Spiegelau vs. Schott Zwiesel: Which Wine Glass Brand Is Better?

Compare Spiegelau and Schott Zwiesel glassware by clarity, strength, and design. Find the right combination of style and value for your operation.

Understanding Commercial Foodservice Equipment Warranties

Learn how commercial foodservice equipment warranties work, who handles warranty claims, what's covered, and how KaTom can help during the process.

How Much Water Does My Ice Maker Use?

Learn which factors contribute to how much water your commercial ice machine should be using and discover how you can reduce water consumption.

Henny Penny vs. Alto-Shaam: Which Heated Cabinet Is Better?

Compare Henny Penny and Alto-Shaam for build quality, temperature retention, and reliability. Choose the heated cabinet best suited to your operation

Cambridge vs. Oneida: Which Flatware Brand Is Better?

Cambridge and Oneida flatware by design, weight, and price. Determine which flatware brand offers the best balance of performance and value.

Duralex vs. Anchor Hocking: Which Glassware Brand Performs Better?

Compare Duralex and Anchor Hocking glassware by construction, strength, and design. Discover glassware solutions to support your customers' experience.

Understanding Return Policies and Restocking Fees

Learn how return policies and restocking fees work for commercial foodservice equipment, why they exist, and what operators should review before buying

Lamson vs. Wüsthof: Which Knife Brand Performs Better?

Compare Lamson and Wüsthof knives for build quality, sharpness, and value. Consider edge retention, maintenance requirements, and overall usability.

Cutco vs. Wüsthof Classic: Which Knife Collection Is Better?

Compare Cutco and Wüsthof Classic knives for craftsmanship, edge retention, and value. Choose the knife brand best suited for your operation.

Norlake vs. Amerikooler: Which Walk-In Cooler Is Better?

Compare Norlake and Amerikooler walk-in coolers for efficiency, build quality, and service. Learn about insulation, features, pricing, and value.

Zwiesel Glas vs. Schott Zwiesel: What's the Difference?

Compare Zwiesel Glas and Schott Zwiesel glassware for intended use, design, and durability. Identify the best glassware for your menu and service style.

Anchor Hocking vs. Ball: Which Canning Jars Are Better?

Compare Anchor Hocking and Ball canning jars for durability and sealing quality. Learn which brand offers the best features, value, and performance.

Anchor Hocking vs. Libbey: Which Glassware Brand Is Better?

Compare Anchor Hocking and Libbey glassware for durability, clarity, and design. Choose the best glassware for your menu, volume, and service style.

RIEDEL vs. Schott Zwiesel: Which Wine Glass Brand Is Better?

Compare RIEDEL and Schott Zwiesel glassware by clarity, durability, design, and care needs to choose the best fit for wine service and presentation.