Industry Information
Learn more about DOE pre-rinse spray valve regulations at KaTom. We'll help you make sense of the current DOE requirements for spray valves.
During a challenging year, these industry organizations were dedicated to helping independent restaurants and foodservice employees.
KaTom can teach you about CDC and VFC vaccine transportation requirements, situations where transport is needed, and what containers to use.
Predictions from late 2019 make it clear no one saw 2020 coming, but here are our educated guesses at foodservice trends we'll see in 2021.
Which are the best states to open a restaurant? Check out the data and find a market need for your business with KaTom's infographic!
Should restaurants keep EpiPens on hand? Can servers perform the Heimlich maneuver? More importantly, what are they legally able to do?
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.
Want to shorten your hours? Thinking about closing on Mondays? Ask yourself these questions to determine your restaurant's best operating hours.
Learn about CDC and VFC vaccine storage guidelines and what kind of refrigerators and freezers your healthcare facility needs to store them.
An easy-to-understand guide to cleaning vs. sanitizing, as well as the ways that each method should be used to keep a restaurant safe.
Find out how Carlisle Tire and Rubber Company became the industry-leading Carlisle FoodService here. We'll take you through their origin and progression.
Health code violations can result in sick customers, lost business, and worse. Find some of the most common violations, and ways to prevent them, here.
The U.S. Consumer Product Safety Commission is implementing new regulations in June 2019 for high chair safety. Read the new requirements here.
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.
Foodservice equipment and supplies manufacturers now offer more products that include antimicrobials like Microban. Learn more about those protections here.
AHRI sets the standards that make it easier for consumers to compare commercial ice makers. Take a look at a recent change in those standards here.
Complying with ADA guidelines may take some (mostly simple) work, but it can mean opening your doors to millions of potential customers.
If your cooks aren't wearing gloves and hair nets, your restaurant could be violating the FDA Food Code's requirements for employee hygiene.
Learn how walk-in coolers and freezers are designed to prevent foodservice employees from becoming accidentally trapped inside.
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.
Open kitchen restaurants are trendy, but there are a few operational logistics to consider before committing to a renovation.