Resources
Buying Guide: What to Do before Buying a Ventilation Hood
Are you opening a new restaurant? Maybe you’re re-modeling an existing establishment? A ventilation hood is an essential piece of commercial restaurant equipment that is...
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How to Know When It's Time to Replace Your Walk-In Cooler
Summertime is approaching quickly and your refrigerators and freezers will be working overtime. While walk-in coolers and walk-in freezers can have very long service lives,...
Buying Guide: The Difference between Radiant and Lava Rock Charbroilers
The primary function of a charbroiler is to cook a variety of foods, particularly meats, fish and seafood, at consistent temperatures. One of the primary...
Buying Guide: Drawer Warmers
A few years ago, I worked as a server at a local Max & Erma’s during a summer home from college. The best part of...
How to Clean and Maintain your Commercial Ice Cream Machine
Regular cleaning and sanitizing of your commercial ice cream machine helps ensure food safety. Just a few drops of ice cream mix can create a...
Buying Guide: 5 Tips for Buying Food Processors
Food Processors: A Must-Have for Every Commercial Kitchen Considered a “must-have” piece of restaurant equipment, food processors revolutionized kitchens when they first appeared in the...
Buyers Guide: Choosing the Best Commercial Slicer
Deciding which commercial food slicer to purchase for your food service establishment can be confusing. Let Burkett Restaurant Equipment help make it a little easier....
Restaurant Resource: How to Test for Gas Leaks in Your Kitchen
Gas leaks are serious—even small ones can endanger staff, customers, and equipment. Because some leaks are too subtle to smell, it’s essential to routinely test...
Buying Guide: Choosing the Right Display Case for your Foodservice Business
Whether a customer is grabbing a bite to eat or doing routine shopping in the deli, you want your merchandise to look appealing; and that...
What Are Dietary Restrictions of Certain Religions?
Our last blog post, was about accommodating customers with food allergies, but do you know what to do if your customer has a religious restriction...
Educate Your Staff About Food Allergies
I consider myself quite fortunate. None of my kids, my husband, nor I have food allergies. However, two of my nieces have severe food allergies,...
Commercial Dishwasher Buying Guide
Restaurants go through 200-500 plates during a typical dinner rush alone. That's a lot of dishes! Think about it, there's a dish for salad, bread,...
ServSafe Tips to Keep Your Customers Safe
One of the more challenging areas of the foodservice industry is food safety. Training through ServSafe can help make this a more manageable task. ServSafe...
