The May edition of Foodservice Equipment Journal is now out and available as a free-to-download digital edition.
With the better weather approaching and restaurant chains in the process of rolling out their spring and summer menus, all eyes are on making sure kitchens are equipped with the right hardware to maximise sales and profits.
There is no bigger, more formidable name in the market than The Restaurant Group – operator of more than 500 sites, including Frankie & Benny’s and Chiquito – and this issue we speak exclusively to the chain about kitchen design, catering equipment spend and its plans for growth.
We also shine a light on how other large groups, such as Hilton Hotels and Virgin Trains, are investing in state-of-the-art equipment to enhance their catering operations.
Combi ovens have become a de facto fixture in commercial kitchens, but as manufacturers create ever-more elaborate machines, is there a danger that they are becoming too complex? We explore what this might mean for operators and, separately, take a look at the main trends in the tableware market.
Meanwhile, every kitchen operator knows the importance of getting kitchen equipment up and running again when it fails, but just how significant are the first-time fix rates quoted by service providers? We delve into this intriguing part of the market to deliver in-depth insight to service criteria.
Additionally, with the Commercial Kitchen show set to open its doors next month, we catch up with the organisers of the event to find out what exciting plans they have in store for operators and buyers.