Budget-friendly equipment doesn't always mean lower-quality equipment. Debunk five common myths about affordable options for any operation.

A national survey reveals the best fast-food fries, which chain ranked highest, and why crispiness, heat, and fry style drive consumer preference.

Find out how to choose the right commercial range configuration based on menu demands, kitchen layout, fuel type, and production volume.

Find the right undercounter fridge size for your kitchen. Learn standard dimensions, how to measure your space, and choose the best fit for your operation.

What is a Chiavari chair? Learn how these elegant event chairs are used, what makes them unique, and how to choose the right option for your needs.

Discover kitchen equipment recommended by professional chefs in 2026, from commercial ranges and refrigeration to prep tools trusted in busy kitchens.

Compare restaurant equipment costs by supplier type. Learn typical price ranges, cost drivers, rebates, and how to choose the best value for your kitchen.

Understand the differences between propane and natural gas commercial ranges, including fuel availability, operating costs, and performance considerations.

What’s the best freezer temperature for ice cream? Learn ideal storage temperatures, how long ice cream lasts, and how to prevent melting and texture loss.

Ice machines last from 7 to 10 years but can last longer with the proper care and setup. Learn how to prevent early breakdowns and maintain a long ice maker life.

Learn how to troubleshoot your Scotsman ice maker with expert-backed guidance. Fix no-ice problems, leaks, and more. Plus, step-by-step reset and cleaning tips.

Let KaTom help you choose the perfect commercial refrigerator from the full line of great True Refrigeration products.

Do you want to open a Mexican restaurant? Learn what it takes to plan, equip, and launch your concept, from early planning to grand opening.

Maintain fresh ice production with our ice machine maintenance tips. Explore professional advice on seasonal machine cleaning, lubrication, ventilation, and more.

Not sure which ice type to use? Learn the difference between full- and half-cube ice for cocktails, self-serve beverages, and high-volume service.

Discover how commercial ice makers turn water into ice through a refrigeration cycle and learn how each ice type is made to ensure consistent performance.

Do you want to start a catering business? Learn what it takes to plan, equip, and launch a catering operation, from creating a concept to your first event.

Want to upgrade to ENERGY STAR restaurant equipment? KaTom explains how your foodservice business can benefit from ENERGY STAR rebates and incentives.