Resources
2026 Ice Machine Refrigerant Change
Ice Machine Refrigerant Changes: What to Know in 2026 If you’re shopping for a new commercial ice machine or comparing replacement options, you may be noticing updated model numbers or specifications in 2026. These changes are part of an industry-wide refrigerant transition affecting commercial ice machines across all major manufacturers. To help our team stay ahead of these changes and better support customers through the transition, Dave Boxhorn, Burkett’s Product Manager, recently presented the change to our team. Dave helped develop our team's knowledge on the refrigerant change, while teaching us how we can better support future and current customers. He walked the team through what’s changing, why it’s happening, and what it means for operators. His presentation focused on keeping the details clear, practical, and customer-focused. At a high level, ice manufacturers are moving away from legacy refrigerants and introducing next-generation alternatives designed for long-term compliance. Refrigeration manufacturers made this change previously in 2025. Ice production, reliability, and quality will all remain consistent. What’s changing is the refrigerant behind the scenes, similar to the refrigerant change refrigeration manufacturers made a couple years ago. Key Takeaways: Beginning in 2026, modern, EPA-compliant refrigerants will be used in new commercial ice makers. Current ice makers are not prohibited and do not require replacement. Reliability, performance, and ice quality all stay consistent. Over time, maintaining older refrigerants may become more costly. New refrigerants are not interchangeable with existing systems. What’s Changing with Ice Machine Refrigerants? The biggest change is simple: the refrigerant used inside new commercial ice machines is being updated. Manufacturers are moving away from older refrigerants and adopting newer, lower-GWP alternatives that comply with current EPA regulations for commercial ice machines. While this mostly happens behind the scenes, it can affect how equipment is listed and compared. What May Change: Updated model numbers - Small changes to model numbers are often used to indicate a new refrigerant. Temporary overlap - Old and new versions of similar ice machines may be available at the same time. Spec sheet differences - Even when capacity and ice type stay the same, specifications may vary slightly. Availability changes - Older refrigerant models may become limited or discontinued without much notice. What Stays the Same: Ice quality and output Core performance and reliability Manufacturer warranty support Why Are Ice Machine Refrigerants Changing? At its core, this change is about meeting new EPA requirements and avoiding future disruptions. EPA rules finalized under the AIM Act are now in effect and driving changes across newly manufactured commercial ice machine equipment. The regulation that went into effect January 1, 2026, will limit which refrigerants can be used in newly manufactured commercial ice machine equipment. Here’s the simple version: New EPA rules are setting limits on refrigerants Refrigerants with higher environmental impact are being restricted in new equipment. Manufacturers are planning ahead Ice machines being designed today must comply with these updated rules. Older refrigerants will be harder and more expensive to support As supply tightens, costs for legacy refrigerants are expected to rise. New refrigerants offer long-term stability They’re more readily available and less likely to face future restrictions. Commercial restaurant equipment have been striving for suitable refrigerants for the last year or so. Going forward, new ice makers will be better positioned for availability, long-term serviceability, and regulatory compliance. This shift helps manufacturers and buyers avoid surprises down the road. For more details on the EPA’s refrigerant management rules taking effect in 2026, see this overview from the Environmental Investigation Agency. Burkett Expert Insights “The primary drivers are environmental regulations… and the ultimate goal is long-term refrigerant availability and compliance.”  — Dave Boxhorn, Product Manager How This Impacts Pricing and Availability As supply tightens, service and recharge costs for older refrigerants are expected to rise. Ice Machine Refrigerant Changes at a Glance: Existing ice machines are not being banned or shut down There is no requirement to replace current equipment If your ice machine is working properly, no immediate action is needed In some cases, newer models may be priced slightly differently due to redesigns or availability Burkett Expert Insights "Starting next year, there’s going to be a tax that will basically make that old refrigerant three to four times the price that you see it today." — Dave Boxhorn, Product Manager Ice Machine Refrigerant Compatibility: *New refrigerants are not interchangeable with old systems Existing ice machines cannot be retrofitted to a new refrigerant, which means a refrigerant change typically requires a different model rather than a simple upgrade. Will Performance or Ice Quality Change? For most operators, the good news is simple: performance and ice quality stay the same. While refrigerants are changing, manufacturers are designing new models to deliver the same output, consistency, and reliability customers expect from commercial ice machines. What to know: Ice quality remains consistent Cube shape, clarity, and production rates are comparable to previous models. Day-to-day operation feels the same Cleaning, use, and overall functionality remain familiar. While refrigerants are changing, ice clarity and consistency are still primarily influenced by water quality. Learn why filtered water plays a key role in producing clear, high-quality ice. How to Shop Ice Makers During the Transition If you're buying a new ice machine in 2026 (or comparing models), use this quick checklist to avoid confusion during the changeover: Compare ice production + bin capacity first Double-check the exact model number / SKU before ordering Expect overlap between “old” and “new” versions Review spec sheets carefully (even for similar-looking models) If you’re replacing an older unit, confirm footprint + utility requirements Talk with a Burkett equipment specialist to navigate refrigerant changes with confidence. Our team will help you choose compliant ice machines that fit your operation today and protect you moving forward. Talk with an Expert
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Burkett Sponsors Restaurant Week Toledo 2026
Burkett Restaurant Equipment & Supplies is proud to sponsor Restaurant Week Toledo 2026, an annual celebration of the Glass City’s incredible restaurant scene and the people who make it thrive. As a Toledo-based company, supporting local restaurants is part of who we are. Our customers are chefs, owners, and operators who work hard every day to create memorable dining experiences. Restaurant Week Toledo is a chance to celebrate them while giving back to the community. During the week, diners can enjoy special menus at locally owned restaurants across the region. A portion of proceeds goes to support Leadership Toledo’s tuition-free youth leadership programs. We're excited to partner again with Leadership Toledo to support both local restaurants and the next generation of community leaders. It is good food for a good cause, and that's something we can all get behind. What is Restaurant Week Toledo? Now in its 16th year, Restaurant Week Toledo has become one of the most anticipated dining events in Northwest Ohio. The concept is simple: Visit participating local restaurants Enjoy special Restaurant Week menus Support Leadership Toledo youth programs The week also begins with a highly anticipated Kickoff Party each year, featuring tastings from local restaurants, breweries, and wineries. Whether you're a longtime foodie or just looking for an excuse to try somewhere new, Restaurant Week makes it easy to explore Toledo’s culinary scene. Hear From Leadership Toledo To learn more about the impact behind Restaurant Week Toledo, we spoke directly with Leadership Toledo Executive Director Anna Toney. We're grateful to partner with organizations like Leadership Toledo that are making a meaningful difference in our community. watch the full interview Leadership Toledo: The Mission Behind the Meals One of the most important parts of Restaurant Week Toledo is the organization behind it. Leadership Toledo is a nonprofit dedicated to developing future community leaders through hands-on programs. Their youth programs help young people build confidence, discover their strengths, and connect with their communities. Funds raised during Restaurant Week help keep Leadership Toledo’s youth programs tuition-free for students and families. “Restaurant Week Toledo is one of our largest fundraisers, and it allows us to provide tuition-free programming for high school students. We are empowering them to discover what they care about and how they can put their skills into action.” — Anna Toney, Executive Director, Leadership Toledo Students in Youth Leadership Toledo participate in a nine-month leadership journey that empowers them to recognize their potential and create positive change in their communities. Anna also shared what she hopes participants experience during Restaurant Week: “I hope that people take away a sense of pride for their community. We have an amazing food scene here.” Local restaurant owners share that same sense of community pride. Moussa Salloukh, owner of Souk Mediterranean Kitchen & Bar, has participated in Restaurant Week Toledo since the beginning and has seen its impact firsthand. “I've been with them since year one. It's a great organization. It’s great to get new people in and show people your restaurant. It’s great for the community to go out and try different places and different cultural dishes. I think it's phenomenal for the whole city.” — Moussa Salloukh, Owner, Souk Mediterranean Kitchen & Bar Supporting Restaurant Week means supporting both local businesses and the next generation of leaders in Toledo. How to Participate in Restaurant Week Toledo 2026 Getting involved is easy: Choose a restaurant - Browse participating locations and menus. Go out and enjoy a meal - Visit between March 2 and March 8. Feel good about it - A portion of your purchase supports Leadership Toledo programs. Check-in for a chance to win! Use your digital RWT Passport to plan your week! Sponsored by Destination Toledo, your passport gives you online access to participating restaurants, their RWT menus and more. Be sure to use your RWT Passport to check in at every restaurant for a chance to win up Your Assignment: Go Eat Something Amazing Here's your excuse to skip cooking this week. Try a restaurant you have never visited. Order the dish you have been curious about. Invite friends. Make it a date night. Bring the family. Then do it again the next day somewhere else. Every meal supports local businesses and helps fund Leadership Toledo youth programs. Eat well. Support local. Repeat. Share your Restaurant Week experiences using #RWT2026. We'll be highlighting our favorite spots all week.
Burkett Named Preferred Equipment Sponsor For 2025 Columbus Pizza Expo
PERRYSBURG, Ohio, October 20, 2025 – Burkett Restaurant Equipment & Supplies has been selected as the Preferred Equipment Sponsor for the 2025 Columbus Pizza Expo, taking place October 26–27 in Columbus, Ohio. The company will be featured in Booth 527, where attendees can explore the latest in commercial kitchen solutions designed specifically for the pizza industry. The Columbus Pizza Expo draws operators, chefs, and franchise owners from across the country for two days of education, networking and innovation. Burkett’s spotlight as Preferred Equipment Sponsor reflects its deep commitment to supporting the pizza sector with unmatched product expertise and service. Pizza is a core niche for Burkett, which partners with independent pizzerias and major franchises alike— including Marco’s Pizza, Jet’s Pizza, and Ohio-based Master Pizza, which operates more than a dozen locations across the state. Whether it's a new store opening or a kitchen refresh, Burkett helps pizzerias of all sizes build high-performance kitchens through design services, equipment sourcing, and flexible financing options. “We’re incredibly honored to be recognized as the premiere equipment supplier for this year’s Pizza Expo,” said Jameel Burkett, president and CEO of Burkett Restaurant Equipment & Supplies. “This event brings together some of the best minds in the pizza industry, and we’re excited to showcase how our products and services can help businesses streamline operations and elevate their offerings.” Visitors to Booth 527 will have the opportunity to meet with Burkett’s sales and design reps, interact with equipment demonstrations, and take advantage of exclusive show-only promotions. For more information about Burkett Restaurant Equipment & Supplies or to schedule an appointment at the Pizza Expo, visit www.burkett.com, email [email protected] or call 800-828-8564. Top 50 in the Country! Burkett is a nationally recognized distributor of commercial kitchen equipment and supplies. We recently ranked number 36 in the Top 50 U.S. foodservice equipment distributors by FE&S magazine. Check It Out!
Release: Burkett Expands Delivery Fleet
PERRYSBURG, Ohio, January 6, 2023 – In addition to its nation-wide shipping capabilities
2025 Pizza Expo with Burkett
Walking into the Pizza Expo was like being hit with a wall of oregano and excitement. This isn’t just a trade show—it’s the Super Bowl of the pizza world. Here, the stars are pizzaiolos, the plays are recipes, and the action happens in blazing deck ovens. Ovens were cranking, cheese was flying, and the vibe was electric. It felt like a cross between a trade show and a full-blown food fest, all centered around one thing: pizza. From dough-tossing battles to vendors dishing out truffle-drizzled slices. Evidence showed that this wasn’t just a place to talk shop—it was a celebration of everything pizza. Amid all the delicious chaos, Burkett’s team was there to take it all in by learning, networking, and, of course, eating. This year, Burkett had a strong presence. Alongside Account Executive, Nathan Buecler, we had 2 first time reps walking the floor. Our VP of Sales, Perry Lease, and Sales Representative, Crystal Saylor, truly enjoyed their first trips. Their experience provided fresh insights and exciting takeaways. Here's the lowdown on their experience. Building Connections & Strengthening Partnerships They came for the pizza, but what surprised Crystal and Perry was the strong network of industry pros they bumped into at every turn. From vendor partners to potential new customers, the event reinforced Burkett’s presence within the pizza industry. “The energy and team spirit were incredible,” Crystal shared, reflecting on reconnecting with vendor partners. “And being able to connect face-to-face with potential customers made a real difference.” Walking through the convention center, it was clear Burkett wasn’t a stranger here. Vendors greeted our team like old friends. They reminisced about past deals and swapped industry insights over some fresh 'za. “It was impressive to see the number of vendors and how specialized they are,” Perry said. “Who knew pepperoni came in so many varieties? One booth showcased them all; thin-sliced, thick-cut, spicy, and curled, each one with its own personality.” Tools We Didn't Know We Needed The Pizza Expo is not just a celebration of great pizza, it's also a showcase for the latest advances in pizza-making technology. One demo in particular stopped Crystal dead in her tracks. "I know it sounds odd, but the cheeser station was a standout for me," she laughed. "Seeing how well it minimizes waste and ensures the perfect portion of cheese every single time, made it genuinely impressive." The Randell Cheeser Station removes all the guesswork when it comes to topping pizzas. Its integrated motion-sensor scale automatically measures the ideal amount of cheese, ensuring every pizza is perfectly portioned. Designed as a compact, all-in-one unit, it features a grated surface that catches and recycles any excess cheese into a refrigerated holding bin. That means fewer trips to the walk-in, better portion control, and virtually zero cheese waste. Drawn in by the buzz at the Middleby booth, Perry and Crystal watched as automation took center stage. Their innovative automation kitchen was prepping and baking delicious pies with minimal user interaction. The Best Pizza at the Expo No trip to the Pizza Expo would be complete without sampling some amazing pies. Both Crystal and Perry took full advantage of the chance to taste what the industry's best had to offer. Crystal’s surprise favorite? A slice from the Middleby booth—cooked entirely in an automated oven. "It was a perfect example of how technology can streamline the process without compromising on the final product." Perry leaned more towards a pizza from one of Fiero's historic brick ovens. “You can taste the tradition in every bite,” Perry said. “The crust had that beautiful crunch on the outside with a soft, airy bite inside. It was exactly what you’d expect from an authentic Italian brick oven.” Final Thoughts Late-night brainstorming sessions with vendors and unexpected pizza discoveries gave Crystal and Perry more than just fresh ideas. It filled them with excitement and motivation. “We walked away energized,” Perry said. “Not just about products, but about what’s possible in this industry.” Curious how these tools could fit into your kitchen? We’d love to share what we learned. Call or email to chat with Crystal or one of our other knowledgeable sales representatives today!
Burkett Rises to No. 36 in FE&S 2025 Distribution Giants List
PERRYSBURG, Ohio, April 2, 2025 – Burkett Restaurant Equipment & Supplies has climbed to No. 36 in the 2025 Foodservice Equipment & Supplies (FE&S) Distribution Giants ranking, a testament to its expanding national presence and strong leadership in the Northwest Ohio foodservice community. The achievement builds on Burkett’s upward momentum since first entering the Top 40 in 2023, reinforcing its position as a trusted and growing force in the industry. "Being recognized among the top distributors in the nation is an incredible honor, and advancing to No. 36 is a true reflection of our team's dedication and the trust our customers place in us," said Jameel Burkett, President and CEO of Burkett Restaurant Equipment & Supplies. "This growth validates our focus on customer-centric innovation and delivering results across every touchpoint," he continued. The FE&S Distribution Giants list is published annually and ranks the top 100 foodservice equipment and supplies dealers in the United States based on previous year’s sales. The 2025 list highlights a strong year for the industry overall, with increased investment in technology, design-build services, and flexible purchasing options. Burkett continues to lead the way in these areas by offering streamlined e-commerce, personalized consulting, and recently expanded financing options through Credit Key’s Enterprise Net Terms. “Our team’s ability to pivot, innovate, and maintain close customer relationships is what continues to drive our upward trajectory,” Burkett added, "we are grateful to our employees, partners and clients who make this success possible.” As we continue to grow, our commitment to serving you with top-tier equipment, expert guidance, and flexible solutions remains stronger than ever. Check out the full list of 2025 Distribution Giants! Learn how we can help! Let's make your foodservice business thrive. Our team is ready to partner with yours for success. Contact Us
Burkett Expands Financing Options with Credit Key Enterprise Net Terms
PERRYSBURG, Ohio, July 9, 2024 – Burkett Restaurant Equipment & Supplies has added Enterprise Net Terms to its financing options through Credit Key. This groundbreaking product redefines access to term payments for businesses of all sizes. “Partnering with Credit Key to introduce Enterprise Net Terms represents a significant step forward for our company and our customers,” said President & CEO Jameel Burkett. “This innovative solution delivers swift credit decisions at the point of sale, enhancing the purchasing experience across all buying channels. By offering a seamless omnichannel experience, we are meeting the evolving demands of modern B2B buyers to ensure we are serving all customer segments effectively.” Enterprise Net Terms solidifies Credit Key as the only solution on the market providing instant flexible payment terms across all B2B sales channels, for all customer segments—from sole proprietors to enterprise brands. “At Credit Key, we are committed to democratizing access to capital and revolutionizing the way businesses transact,” said Tung Pham, vice president of product at Credit Key. “The addition of Enterprise Net Terms represents a major milestone in our mission to empower organizations across all sectors with the financial flexibility they need to thrive.” Key features of Enterprise Net Terms include: Simplified application process tailored for enterprise companies, nonprofits, education, and government entities Access to net payment terms without the need for a personal guarantor Burkett Restaurant Equipment & Supplies partnered with Credit Key in 2023, offering qualified customers a quick, flexible payment option. With the expanded Enterprise Net Terms, privately owned businesses generating $40k+ in revenue can qualify for Net 30 or terms up to 12 months, while schools, hospitals, government and municipalities, nonprofits, and companies doing over $5M in annual revenue can qualify for Net 30 terms. For more information about Enterprise Net Terms and Credit Key’s suite of flexible payment solutions, visit burkett.com/credit-key. About Credit Key Credit Key is the leading Pay Over Time and Net Terms solution for B2B. Credit Key is revolutionizing the traditionally long, cumbersome business financing process with streamlined solutions that drive business growth. Thousands of businesses, from sole proprietorships to enterprise brands, rely on Credit Key for instant access to capital with fast, flexible payment options across all sales channels—online, in-store, over the phone, and field sales.
Release: Burkett Restaurant Equipment & Supplies Lands at No. 45
PERRYSBURG, Ohio, April 3, 2024 – Burkett Restaurant Equipment & Supplies, a leading distributor in the foodservice equipment industry, is strategically positioning itself for growth and adaptation in a dynamic market environment. Acknowledging its No. 45 ranking in the newly released Top 100 Foodservice Equipment Distributors in the United States by Foodservice Equipment & Supplies (FE&S) magazine, the company remains steadfast in its commitment to being the best resource possible for their customers. “Our enduring focus on customer satisfaction and product excellence continues to drive the company forward. We view our ranking as a reflection of our ability to navigate complexities while upholding our core values,” said President and CEO Jameel Burkett. The industry as a whole experienced significant growth in 2023, with sales among the top 100 foodservice equipment and supplies dealers totaling $15.65 billion, according to the FE&S study. Burkett acknowledges the industry's collective efforts in overcoming challenges such as supply chain disruptions and inflation and remains optimistic about future opportunities. “From a new bookings point of view, the first few weeks of January were pretty soft. But once we got past the Martin Luther King Jr. holiday things really opened up, and there is a lot happening right now. Our target customer is the emerging chain customer, and there’s lots of activity there, both with existing customers as well as new ones,” said Burkett. Burkett Restaurant Equipment & Supplies anticipates a year of strategic growth and enhanced customer engagement in 2024. "As we move through 2024, we are positioned to seize emerging opportunities and further improve our offerings to meet the evolving needs of our customers,” Burkett affirms. For more information about Burkett Restaurant Equipment & Supplies, visit www.burkett.com, email [email protected] or call 800-828-8564.
Smart Financing for Smart Businesses: Burkett Partners with Credit Key
Credit Key, the leading Pay-Over-Time and Net-Terms solution for B2B, has signed on with Burkett Restaurant Equipment & Supplies to offer its flexible financing options to qualified customers. “At Credit Key, we're dedicated to empowering businesses in the foodservice industry, and our partnership with Burkett Restaurant Equipment & Supplies reflects that commitment,” said CEO of Credit Key John Tomich. “Providing instant access to capital with flexible payment terms will ensure Burkett customers can acquire essential equipment and supplies to grow and optimize their businesses,” he continued. Financing Purchases with Credit Key With Credit Key, purchasers are able to tap into up to $50,000 credit instantly online or in-person. This financing is available for restaurateurs, chefs, and food truck operators both online and in-person. Buyers, once approved through a straightforward application, can immediately acquire equipment and smallwares, paying in installments over 12 months. "We are thrilled to partner with Credit Key to enrich our customers' experience with an outstanding financing solution. Recognizing that restaurant equipment and supplies often entail a substantial investment, we believe this option will greatly benefit those embarking on their culinary journey or seeking to enhance their existing operations," said Jameel Burkett, president and CEO of Burkett Restaurant Equipment & Supplies. Eric Allen, Chief Revenue Officer of Credit Key, asserts that Burkett Restaurant Equipment customers will experience significant benefits. “The Credit Key process is quick and easy—the application is fully digital and credit decisions are instantaneous. This streamlined flow will empower Burkett customers with the capital they need exactly when they need it, and the flexibility to pay it back on their terms,” said Allen. About Credit Key Launched in 2017, Credit Key is a B2B financial services technology company. Credit Key's proprietary process facilitates lightning-fast financing approval, unique in B2B. It proves effective in driving sales, revenue, and conversions for merchants. Merchants seamlessly offer instant buy now, pay later financing at the point of sale and across all channels. Merchants equipped with Credit Key also benefit from immediate payment, unmatched ROI from greater AOV, and stronger customer loyalty. To start working with Credit Key, please visit their website. To successfully launch this new program, our sales staff and management were thrilled to host Kruger Schaumkel, Credit Key VP of Client Success, and Jorden Bonanno, Credit Key Account Manager, at our Perrysburg Ohio showroom in October. Kruger Schaumkel, Credit Key VP of Client Success (left), Jorden Bonanno, Credit Key Account Manager (right) Financing with Credit Key Through Burkett Our time spent together was a great learning opportunity for our staff! This hands-on experience has enabled us to swiftly facilitate the approval of financing for several customers through Credit Key. We had the opportunity to follow up with one of our first Credit Key customers this week to learn a little more about their business and the impact of this program. Omar Sowe of Issa's Pizza in Ypsilanti, MI opened his business just over a year ago. He learned of Burkett from our partners at SofoFoods and was excited to discover Credit Key financing when making his most recent purchase, a new Turbochef BULLET Rapid Cook Oven. “Credit Key is most definitely the way to go. It was so easy and simple. Really just fantastic. Instantly knowing exactly how much I was going to get and how the process worked. Both Burkett and Credit Key were very proactive and involved through it all,” said Sowe when asked about his experience with Credit Key and the purchasing experience. We know this industry is tough. That's why our team dedicates itself to personally assisting each customer in finding the right financing and equipment options for their business. Discover more about Credit Key, or kickstart your application here!
Release: Burkett Recognized by Marco's Pizza
Burkett Restaurant Equipment & Supplies was named ‘Equipment MVP’ at the Marco’s Pizza Convention recently in Orlando, FL. Marco's Pizza has partnered with Burkett over tremendous growth in the last decade, resulting in this award in 2023. Burkett President and CEO Jameel Burkett and Key Account Manager Shannon Ciha (center) receive the Equipment MVP award from the Marco’s Pizza at the Marco’s Pizza Convention in September. Eric Adams, general manager for Marco's Pizza Distribution shared, “Working with Jameel, Shannon, Rachel and the rest of the team at Burkett is really fantastic. It's obvious that Jameel leads his team to truly focus on understanding the various needs of the customer - which can be various and often complex." "They help us to navigate the many supply chain challenges and are often the entity introducing us to new available technologies. Even though we likely are not, Jameel treats us like we are his largest, most important customer. I've often said that Burkett could easily be our Equipment MVP every year. They're just that good,” said Eric Adams. Burkett and the Marco's Account: Rachel Harris (left) and Shannon Ciha (right) Key Account Manager Shannon Ciha has handled the Marco’s account, working with franchisees across the nation daily since starting at Burkett over 14 years ago. “I love the relationships I have made and am very blessed to have an amazing support team to ensure my customers always have a solution. From equipment, smallwares, restocking and resupplying, we try to do our part in helping the franchises serve their customers the best possible way,” said Ciha. Rachel Harris supports Ciha as the account coordinator, handling all post-sale activities. Marco's Pizza and Burkett: Marco’s Pizza, the fastest-growing pizza brand in America according to the 2021 NRN Top 500 U.S. Restaurant Ranking LSR Pizza Segment, has amassed over 1,100 stores nationwide in 33 states. Burkett has had the opportunity to provide a majority of those stores with equipment and smallwares, including the Marco’s University test kitchen which opened at their corporate location on 5252 Monroe St in Toledo, OH in early 2015. “We’ve had an incredible relationship with the Marco’s Pizza team since the beginning. We committed ourselves to aggressive growth plans together, and I’m genuinely proud of the successes we’ve shared over the past 18 years,” said Burkett’s president and CEO, Jameel Burkett. Burkett team members enjoy Marco's pizza for lunch He continued, “This award is a testament to the time and energy our Burkett team dedicates to this special account. It sits on a shelf outside of my office to serve as a reminder to our employees that their hard work doesn’t go unnoticed by the clients we serve.” In celebration of the award, Burkett held a company appreciation lunch this week with, of course, Marco’s Pizza.
Harvesting Connections: Perspectives on Creating Memorable Farm-to-Table Events with Farmers and Chefs: Part I: The Farmers
In a world where culinary innovation meets sustainability, the concept of farm-to-table dining has flourished, fostering an exquisite experience that reconnects diners with the origins of their food. In this first of two-part Q&A blog series, we dig into the benefits of forging partnerships between local farmers and passionate chefs to create unforgettable events from the farmer’s perspective. These events are more than just collaborative culinary endeavors; they weave together bold flavors, devotion to the land, and a genuine celebration of locally sourced ingredients. Shared Legacy Farms, Elmore, OH Corinna and Kurt Bench, Shared Legacy Farms Shared Legacy Farms is a certified organic Community Supported Agriculture (CSA) farm in Elmore, OH, owned and operated by Kurt and Corinna Bench. The farm's inception in 2008 began with a modest 12-member customer base and has since flourished into nearly 400 devoted members. This growth trajectory reflects the farm's constant commitment to nurturing relationships with its CSA members through different avenues, including farm-to-table events. Over the years, Shared Legacy Farms has partnered with Chef Joseph Jacobsen of Cork & Knife Provisions, Chef Chris Nixon from Element 112, Chef Scott Bowman from Odd Fodder, and Chef Janea Makowski from Penta Career Center to host a variety of farm-to-table experiences, all with the idea to bring people closer to understanding where their food comes from. Q: What inspired you to start hosting farm-to-table dinners in the first place? Have your goals or motivations evolved over time? "Our first Farm dinner had a couple of different goals - one of them was to create a more elevated dining experience where we had a chef dressed in whites with his staff serving us like we were in a restaurant but out in our fields with a gorgeous view of the acreage." "The second motivation though was to try and make some revenue. Farm dinners actually don't act as much of a money maker for us but there are a lot of other benefits that come from it." "Now that we're in our 16th season of the farm I would say the main reason that we do these Farm dinners is because it gives us a chance to rub shoulders with some of our best clients." Shared Legacy Farms, Facebook "We usually have two dinners. The first one is a smaller one, so we only have maybe 15 to 20 guests and the price point is much higher." "The second dinner is usually a little bit bigger (there might be 80 people), so we try to make that price point a little more accessible so more of our customers can come to that. We want our customers to feel like they have a chance to come out to experience their farm." "We usually hook up a wagon and take them around the fields, give them a view, and deliver a great meal. We have a toast, say thank you, and position the timing of that particular dinner to be towards the end of the season where it feels more like a celebration and a thank you of our year. We'll also invite our vendors to come to that and we'll showcase them and have them stand up so we can all feel like we're one giant big family. I just want to create these positive good field vibes." Q: Could you explain how your most recent event with Cork & Knife Provisions originated in terms of who contacted who? Chef Joseph Jacobsen, Cork & Knife Provisions "This year Cork & Knife Provisions reached out to us first and asked to schedule the events, although it could have just as easily been the other way around." "Cork & Knife is in that stage of their business where they're trying to grow their customer base and get exposure and know that our customers are very likely to be their customers." "Chef Jacobsen is a great chef, and he does great work. He has a good team. I don't have to do anything to plan. I just book the date with them and give them the ingredients for the menu, and it pretty much goes from there." "So, it's a win-win for both of us. We usually book those events about 3 to 4 months before they actually happen." Q: Do you have a process for selecting the participating chefs/restaurants for your farm-to-table events? Are there specific criteria you look for in potential partners? "Our chefs have come out of prior relationships that we've created over time as a farm business." Shared Legacy Farms, Facebook "I think when you're choosing a chef for an event like this you want to ask questions like: do I consistently like the food they eat? You definitely want to go and test it out and see if it's consistently good quality." "I think you also have to look at whether they are able to cook outside, because not every chef knows how to do that well. So much of the success of a field to table dinner is pre-cooking most of the menu, and then bringing those ingredients to the farm and plating them." "Finally, do they have enough staff to be able to serve the meal? Having quick and responsive servers is critical. It does help if you have a chef that's fairly well-known already by the community because it helps you sell tickets. "We also care about whether the chef supports local businesses." Q: What are some advantages you see for chefs/restaurants when it comes to doing this type of event with a local farm? "Most chefs like to be creative in the kitchen so you have an opportunity to make a one-of-a-kind type meal with the freshest produce possible from a local farmer. And it's going to be this beautiful plating, and you're going to have real-time feedback from customers right there out in the fields, feeling the wind blow on their faces." "All of those external elements are working in your favor that are going to just make the meal that much better." "One of the things you have to remember about a field to table dinner is that it actually isn't just about the food – it's about the whole experience." "It's about the view, the people next to you, and walking the farm; it's smelling the smoke from the grill and speaking directly with the chef. It's feeling like you have inside-access to the experience. Your customers at the farm will forever remember and associate the chef with that dining experience. Another benefit for a chef is they have an opportunity to co-market with another business. It’s a great way to get both our brands in front of the right customer and get exposure." "One of the things you have to remember about a field to table dinner is that it actually isn't just about the food – it's about the whole experience." Corinna Bench, Shared Legacy Farms Q: What is the process for coming up with a menu for one of these events and how do you handle challenges related to seasonality and availability of produce when planning these events? "A week before we publish tickets to the event, we let the chef know what we’ll have available in our fields. He takes that and builds a draft menu." "Chef Jacobsen is really good at putting fancy language to the menu. Then I take a look at it and offer any suggestions. We do pay attention to the seasonality, too." "For example, one time the chef had asparagus down as one of the courses and it wasn’t in season. That course got nixed and replaced with something else from the farm. In general, if there's a vegetable on our menu, we want it to be coming from our farm." Q: What other activities do you regularly have available to possibly keep guests invested and learning about the entire field-to-plate experience? "We like to offer a couple of different options during the dinner to help our guests learn about the farm. First, we often have some kind of a farm tour. Either we pull out the farm wagons and drive them around and periodically stop and talk about different places on the farm, or we’ll do a walking tour." "We find that our guests really enjoy this, and it adds a whole lot to the experience. We coach the chef to have appetizers waiting for them when they arrive, and we build in about 30 to 45 minutes before the meal even starts so that these kinds of field walks can happen." "Another thing that the chefs like to do is put their cooking area fairly close to the dining area and invite the customers to stand up and come and watch them cook." Chef Jacobsen, Cork & Knife Provisions "This gives our customers a chance to see the whole process of how the food is actually put together. They can watch the plating happen in real time, and they can ask questions of the chef." "When we have an A-liner chef at the helm for the event, this actually creates a sense of exclusivity. Imagine knowing that you'll be able to talk to one of the most famous chefs in Toledo for 2 hours, that you'll be able to rub shoulders with them and get to know them on a personal level." "Part of what we're doing is giving people access to celebrity chefs in a really cool setting." "Finally, I think the fact that the farmers are at the dinner also matters because we have a chance to narrate and tell stories during the meal. It really allows the customer to feel connected to us and to the story of the farm in a much deeper way." Broken Yoke Ranch, Thompson, OH Dawn and Darrell Fleming-Kendall Founded by Darrell and Dawn Fleming-Kendall, Broken Yoke Ranch is a dynamic sustainable farm rooted in regenerative practices in Thompson, OH. With a strong commitment to ethical farming, they have nurtured an environment where soil health, animals, and community thrive in harmony. Recently, they've expanded their reach by opening The Ox Shoppe, a non-profit venture that offers a curated selection of products reflective of their values. This extension allows them to share their dedication to sustainability and holistic living with a wider audience. The Ox Shoppe recently hosted their inaugural farm-to-table event, with dinner and wine pairings from Chef Brandon Chrostowski, founder of the EDWINS Leadership & Restaurant Institute, a renowned culinary establishment with a commitment to second chances and community impact. Q: Can you share a bit about the history and culture of your farm and how it contributes to the overall experience of farm-to-table dinners? Darrell Fleming-Kendall: "The farm started completely by accident. We are first generation farmers, so we have always approached farming from a business perspective rather than embracing the tradition of "that's what daddy did." We've also been very keen on the goal of connecting people back to their food. The farm-to-table concept really keys in on all that stuff." Q: What inspired you to start hosting farm-to-table dinners in the first place? "The combination of using it as a fundraiser and using it to align with the goal of reconnecting people with their food was the goal. It’s really hard to convince someone to break their habits and get out of the comfort zone of going to a grocery store for their food. By showing them the next-level quality that is produced locally, we can make changes happen quickly." Chef Brandon Chrostowski (left) Q: Do you have a process for selecting the participating chefs/restaurants for your farm-to-table events? Are there specific criteria you look for in potential partners? "Mission matters to us, so Chef Chrostowski was a great fit for us." "EDWINS is such a great story and does so much good for the city of Cleveland, so it was easy to reach out to him. I think other things that matter is flexibility, open-mindedness, willingness to accept everyone's roles as equal in the process…collaboration." "The chef is a HUGE part of a farm-to-table event, and it’s easy to forget that the producers are integral as well. As a perfect example, we have been ready to do whatever Chef Chrostowski has needed at every step of the process." "Imagine our shock when one of those requests was, “Can I visit your farm?” To hear him telling guests at the event the experience reminded him of being in Paris, where fresh ingredients came in the back door straight from the farm, with unrivaled ingredients is a testament to what we have done here." Q: Do you have any suggestions for local chefs/restaurants who want to be part of a farm-to-table dinner and how to connect with local farmers? "Be a partner. Farmers are hard workers that work on low margins, just like chefs. We are more than happy to do whatever we can to elevate the work of the chef, and it goes a long way when the chef feels the same way. The other part of that is the news of "farm-friendly" chefs travels quickly." Left to right, Chef Chrostowski, Darrell Fleming-Kendall, Dawn Fleming-Kendall Q: In your opinion, what are some key factors that make a farm-to-table dinner truly special and memorable for guests? "I think the big part is the very intimate and personal nature of it." "You meet the producers, you meet the chef, it was all grown in the same soil that your lawn grows in; it’s also a celebration of talent." "Just like sports, or a Taylor Swift concert, it’s a celebration of an industry's best (or most forward-presenting) talent." Q: Besides restaurants, are there other businesses or organizations involved in your farm-to-table dinners, such as local breweries, wineries, or artisanal producers? "Well, our hosts, the Western Reserve Land Conservancy were a huge partner, we had Debonne Vineyards and Double Wing Brewing Co. from Madison, OH supply wine and beer." "The Brownhoist Cider Company of Cleveland, OH provided hard cider. Many of our vendors from the store provided donations for "take home" bags that highlighted local production." "Also, behind the scenes, our processor was super flexible to ensure freshness and meet our timelines for this, our farmers were planning for key dates and timelines to ensure freshness. It’s a massive undertaking to make sure everyone is bringing their A-game." "Like raising a kid - it takes a community."
Release: Burkett Restaurant Equipment & Supplies Breaks Top 40
PERRYSBURG, Ohio, April 4, 2023 – Burkett Restaurant Equipment & Supplies has been ranked No. 40 in the Top 100 Foodservice Equipment Distributors in the United States by Foodservice Equipment & Supplies (FE&S) magazine, the leading publication for the foodservice equipment and supplies industry. This annual study recognizes the top distributors in the foodservice industry based on a number of factors, including sales volume, number of employees and customer satisfaction. “We are honored to be recognized by Foodservice Equipment & Supplies as one of the top distributors in the country,” said President & CEO Jameel Burkett. “Making this list is a testament to the endless efforts by everyone in our organization to keep the company moving in a positive direction.” Burkett Restaurant Equipment & Supplies has been ranked in the top 100 since 2010 but has quickly become a national name in the industry. Despite potential factors such as supply chain issues and inflation, Burkett Restaurant Equipment & Supplies saw close to 30% growth in sales from the previous year according to the study. Current and past lists can be found at the following link: https://fesmag.com/research/distribution-giants. “We take great pride in providing our customers with the best equipment and supplies available and are thrilled to see what our team has done through the last few years,” said Burkett. “We look forward to continuing to grow and provide our customers with the service and products they need to make their businesses run efficiently.” For more information about Burkett Restaurant Equipment & Supplies, visit burkett.com, email [email protected] or call 800-828-8564.
Megan's Atomic Dogs: A 14-Year-Old's Recipe for Success
At 14 years of age, while many ponder their uncertain future, Megan Wilburn-Biggs has embarked on a business journey that would leave a delicious mark on her community. That business is called Megan’s Atomic Dogs, where Megan serves up various hot dog creations, pulled pork sliders and even pretzel bites. Megan, an upcoming freshman from the Toledo area, and her father, Shawn Biggs, are no newbies to the mobile food scene, both working on a local food truck together before she realized it was time for a change. The Beginning of Megan's Atomic Dogs “I started working on Pepperoni Tony's food truck when I was 10 with my dad for about a year and a half. I had made a lot of money on it and decided I didn't really want to work for my dad anymore,” said Megan. Wanting to stay in the industry, she weighed out her options and a hot dog cart seemed like the best solution. “The hotdog cart just kind of seemed simple. I knew it would be easier for someone my age. So, I bought it, and when I was 12, I did my first private event at Pavlov's Brewing Company and have been doing it ever since,” said Megan. Shawn owns his own catering business and introduced Megan to Burkett Restaurant Equipment & Supplies when he noticed she was using and misplacing some of his pans. Megan said, “he told me you need to get your own stuff and get organized. So, he told me about Burkett. They have helped me out and the prices are good. They basically stocked my cart with supplies because I got most of my stuff from them.” Building On a Strong Foundation Networking from her first Pavlov’s event and posting on her Facebook page have led to others in the area reaching out to have Megan’s Atomic Dogs on location for special events. Aside from events at Pavlov’s, she has also done private events for Oncore Brewing in Swanton and the Glass City Mashers Homebrew Club. She was also invited to do a demonstration for her Home Economics course in seventh grade after her teacher heard about her business. “She’s getting a little notoriety. We’re really limited during the school year though. We limit how many events she can do to a maximum of one a month. During the summer, she’s available a little more and we’re looking at bigger things in the future,” said Shawn. With the summer season in full swing, Megan also tries to find balance. “I like doing it but obviously it's summer, so I still want to have time to hang out with my friends and get the childhood summer experience. When it's not summer, I have school, I have to study and get good grades. I feel like I've been handling it pretty good. And I've been able to keep a good balance,” she said. Understanding the Business of Business On the business finance side, Megan is exceling in areas you may not think a 14-year-old would, choosing events based on her profits. “She had an offer from a brewery to do an event for them on a Saturday as an early shift. She said she didn’t want to do it and I said why? She asked, ‘don’t you remember last time I was there? After I paid my cost, I only averaged $25 an hour. It's really not worth it to me.’ At 14,” said Shawn. Megan's father has let her know that you have to take the good with the bad when it comes to business. “I remember I did an event in December around Christmas time and I didn’t do that good. My dad and his friend Brian were like ‘yeah, sometimes around the holidays, you just aren’t going to do that good.’ Brian also gave me some really good advice about how if I mark things down, I can track how my events are doing from year to year.” said Megan. Food and Family Shawn started working in a golf course kitchen when he was 17. He has bounced between construction and foodservice since but has worked in many restaurants around the state and helped develop quite a few menus over the years. While he’s working on his own food business, he still tries to be there for Megan while also letting her learn. “I transport the cart and try to stay out of her way. I'm kind of hands off. They are always her bookings. The people will contact me, but I turn them over to her so that she can set her own dates. I'm not forcing her or making her do this. It's her decision. I just help as much as I can,” said Shawn. A stubborn but confident Megan said, “sometimes I just don't want to accept help because I have it in my brain that, ‘oh, I have to do this for myself.’” However, with the cart, support and knowledge to be successful, she has grown her business and expanded like many food trucks in the area. “There are a lot of good food trucks in the area. I haven't tried all of them yet, but I hope to try more of them because supporting small businesses and the concept of the food truck is honestly just kind of cool,” said Megan. A Unique Opportunity Deet’s Barbeque, Glaze’Em Gourmet Funnel Cakes, Off the Rails Food Trolley, The Saucy Slamwich and The Naughty Lobstah all top her local favorite list when it comes to food trucks, but Megan has one big advantage over the others. “She has zero overhead where they're driving trucks around with equipment and generators. You have people that are charging $12 for a hot dog and not everyone's going to pay that. She's able to keep her costs much lower by her menu and her small design of business,” said Shawn. The other advantage could be her creative twists on a hot dog. Starting with just a plain hot dog, chili dog and her ‘Atomic Dog’, she has also added the ‘Dilly Girl’, ‘Taco Dog’, ‘Bubba Dog’ and ‘Da Brat’. Megan tasted around 100 hot dogs before settling on the brand she wanted to serve and feels her creativity is also what sets her apart in the market. While Toledo and Cincinnati have very different styles when it comes to chili dogs, Megan’s might be something you have never experienced. “When she got the cart, Megan said she wanted my chili recipe. I’m like, ‘if this is going to be yours, it’s yours.’ We moved back to the Toledo area from Cincinnati, and she liked aspects of Cincinnati chili. I’m spoiled from Toledo, with Tony Packos and I’m like, ‘this is real hotdog chili,’ and she came up with kind of a combination for her recipe,” said Shawn. While Megan did not give away her secret recipe, she did let us know it is not sweet but balanced out. In her words, “not to be biased, but it’s pretty good!” While Megan plans to get her driver’s permit next year, a food truck will probably be a few years down the road. Shawn is currently designing one that allows them to do father/daughter setups together, having her cart to roll onto the back of his truck in transport. “I’m just proud of her because she interacts with people on a level that not everybody can. She has the gift to deal with the public like that and she's always done well with it,” said Shawn. Advice for future entrepreneurs? Megan says, “you can't always think that you're going to get a perfect event and that you're going to make money every time. You have to get used to losing money, which sometimes it just happens and it's just kind of a reality. You can't let it get you down because there are also times you'll do really good.” She has also learned how to be more efficient with larger crowds, serving faster and also getting better with budgeting and cost analysis. “Take it slow at first. I feel like when you start something like this, it could be really stressful. If you're trying to throw everything you have at it, this might really drain you where you might get a little bitter towards it. But if you start slow and kind of ease yourself into it, it'll be good,” said Megan. We appreciate customers like Megan’s Atomic Dogs and are always glad to have her support. “Obviously, I’m going to keep going to Burkett to get supplies in case I misplace some of my own lids, and to get bigger and better equipment as I grow,” said Megan. Food Truck Fridays at Burkett! If you’re hoping to get a taste of Megan’s Atomic Dogs, she will also be at our location on July 7, 2023 from 11:30 a.m. to 1 p.m. as our vendor for #FoodTruckFridays, an event started this year to feature one of our customers every Friday. While she is currently is going through the process to get officially licensed, this will be a donation only event to help fund her future food truck and all her equipment needs. You can also follow her at https://www.facebook.com/megansatomicdogs or catch her at Taco Wars in Toledo this September.
