Airports are some of the busiest, most fast-paced environments in the world. With thousands of travelers passing through each day, foodservice operations inside airports need to meet unique demands that go beyond the challenges of a typical restaurant or café. While the opportunity for high visibility and steady traffic is significant, designing a foodservice operation for an airport setting requires careful planning and consideration.

Below are some of the most common challenges operators face—and how to address them.

A kitchen renovation is an exciting opportunity to improve efficiency, safety, and overall functionality. But without careful planning, it can quickly become costly, disruptive, and stressful.

By understanding common pitfalls ahead of time, you can ensure a smooth renovation process that meets both your operational and business goals.

In the restaurant industry, first impressions matter just as much as the food. A well-designed space not only attracts customers but also keeps them coming back.

From layout and lighting to comfort and flow, the design of your restaurant can make or break the dining experience. Here are the key elements every restaurant space needs to succeed.

In today’s commercial kitchens, sanitation is no longer just a best practice—it’s a top priority. With increased demand for safe, efficient, and hygienic foodservice environments, touchless technology has emerged as a game-changer. From preventing cross-contamination to streamlining workflow, modern kitchens are embracing hands-free solutions that promote both cleanliness and convenience.

Here’s a closer look at how touchless tech and sanitation solutions are transforming kitchens in restaurants, schools, healthcare facilities, and more.

Running a commercial kitchen means managing tight margins — and utility bills can take a significant bite out of your bottom line. One of the smartest ways to cut long-term costs is by investing in energy-efficient equipment.

These modern tools don’t just help the environment — they help your wallet, too.

As spring winds down and campuses begin to quiet for the summer, now is the time to plan—not pause. For college and university dining programs, June is the sweet spot for preparing kitchens, serving areas, and dining halls for the fall semester. Waiting until August can mean missed deadlines, limited stock, and unnecessary stress during what’s already a busy time for foodservice teams.

Here’s why proactive equipment planning matters—and which essentials you should be reviewing now to ensure your dining halls are ready to feed thousands come fall.

Opening a restaurant is more than just perfecting a menu—it’s about building a kitchen that supports speed, safety, consistency, and scalability. Whether you’re opening your first bistro, a food truck, or a fast-casual concept, having the right equipment from day one can make or break your operation.

To help you launch smoothly and avoid costly mistakes, here’s a complete checklist of essential restaurant equipment—broken down from prep to plate.

In the ever-evolving landscape of the restaurant industry, external factors such as tariffs can significantly impact operations and profitability. Tariffs—taxes imposed on imported goods—affect the cost of ingredients, equipment, and other essential supplies that restaurants rely on daily. For restaurant owners, understanding how tariffs influence food costs is critical to making informed business decisions and maintaining a profitable menu.

In the foodservice industry, having efficient, reliable equipment is crucial to meeting demand, but large equipment investments can be challenging to manage on a tight budget. Financing provides a practical option, letting operators access essential tools without straining cash flow.

Our partnership with Centra Culinary Finance lets us offer flexible financing that keeps your capital available for core expenses.

The restaurant industry is constantly evolving, and one of the most dynamic areas of change is restaurant design. As dining out becomes more than just about the food, customers are increasingly looking for an experience that engages all of their senses. From sustainable practices to immersive dining concepts, 2025 is shaping up to be an exciting year for restaurant interiors. Here are the top trends in restaurant design you’ll want to keep an eye on in 2025.

As the restaurant industry continues to evolve, so too does the way we think about and approach design. In the coming years, restaurant spaces will be more than just places to eat—they will be immersive, sustainable, and adaptable environments that cater to the needs of a modern and diverse clientele. Here’s a look at the key trends shaping the future of restaurant design.