Commercial deep fryers are the source of many delicious fried foods—and myths that come with these commercial workhorses. There are a lot of commercial deep fryers on the market, and it’s easy to believe these myths that can cost food service operation time and money. Myth: All commercial deep fryers occupy a lot of floor
The best restaurant menus generate revenue AND customer interest. The latter part of this recipe means that restaurant owners and managers need to be able to adapt their menus to their customers’ wants. The first part of the equation means that new menu items need to be produced without incurring a lot of expense in
The decision to offer food at a business or to add fried foods to a menu comes with a host of decisions and questions, such as, “What foods do we want to offer? How much space do we have for the new equipment?” After some research, this question is inevitably added to the list: “Should
