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What to Consider When Buying Restaurant Equipment

Published on January 22, 2013 by in Equipment

THIS BLOG POST IS A COURTESY FROM CULINARY DEPOT, a commercial restaurant equipment company located in Monsey, NY, specializing in new equipment. Follow them on twitter @CDepotny ! If you are thinking about opening your own restaurant, buying commercial grade equipment will surely be a top priority. Purchasing such equipment is quite different from buying it for your

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5 Things to Look for in a Pizza Point-of-Sale Software System

THIS BLOG POST IS A COURTESY FROM  FUTURE POS SYSTEMS. Follow them on twitter @FuturePOS ! If you’re in the pizza business, you know that your point-of-sale needs differ from those of other verticals. For starters, pizzerias often require special delivery options and menu modifications that allow for speedy service and accurate order completion. When the phone

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Choosing The Proper Commercial Blender

Published on November 28, 2012 by in Equipment

In general try to have a good idea of what you are looking for before you start shopping for a commercial blender.  Once you have established what you’ll be using it for and the features you’d like to see on it  you’ll be better prepared to make the right choice and in the end save

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Stainless Steel 101 for Restaurant Equipment

Published on November 17, 2012 by in Equipment

All about Stainless Steel ! Learn important information about different stainless steel types and grades for your commercial kitchen equipment, tables and more. Know the different kinds of stainless steels. Know why there are major differences in price. Most important, know that not all stainless steel products are the same! Here’s a quick guide to

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How To Choose The Right Commercial Mixer For Your Bakery Operation

Published on November 9, 2012 by in Equipment

You need a mixer for your bakery, pizzeria or restaurant, how do you start your research for the most adequate mixer? Here’s a guide to help you narrow down your search:   PRODUCTION Is the bakery operation small, medium, large, or industrial? As a rule of thumb consider: Small –  4 quart mixer up to

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Frozen Yogurt and the machines behind the magic!

Published on November 6, 2012 by in Equipment

One of the hottest trends in the foodservice industry is FROZEN YOGURT.  It is considered a healthier alternative to regular ice cream and many stores are now giving consumers the independence to serve themselves the quantity that suits them along with their choice of toppings.   However, in order for these stores to be profitable one

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