When lunchtime hits, the last thing any cafeteria director wants is a traffic jam. Bottlenecks in the serving line aren't just a nuisance; they hurt participation, slow down service, and create a frustrating experience. Whether it's a school cafeteria serving hundreds of students in a short window or a hospital cafe catering to busy healthcare workers, the struggle is the same. And too often, the culprit is outdated, one-size-fits-all serving equipment that can't keep up. Fortunately, there's a better solution taking hold across foodservice businesses in Florida: custom cafeteria serving lines.

Running a kitchen in Florida isn’t for the faint of heart. You’re up against sweltering heat, salty air, seasonal chaos, and tight back-of-house spaces. Whether you're in Miami Beach or Gainesville, kitchen equipment needs to do more than just cook. It needs to survive and thrive in extreme conditions.

A commercial kitchen never stops moving, and neither should its warewashing process. Clean dishes, cookware, and utensils are essential for food safety, preventing contamination, and staying compliant with Florida health codes. Without an efficient dishwashing system, operations slow down, customers receive unsanitary tableware, and the risk of health code violations rises.

For over a century, Perlick has been a go-to name in commercial bar refrigeration and beverage innovation. Now, the company is embracing change with a bold rebrand that brings a fresh look, better tools, and a streamlined digital experience. Florida restaurants and bars that rely on Perlick bar equipment will now benefit from easier access and a more modern interface without losing the trusted performance they count on.

Experienced kitchen staff can spot inefficiencies instantly. When prep stations back up, orders slow down, and consistency suffers, the culprit is often using the wrong equipment. Slicers that can’t keep up, mixers struggling with heavy dough, and time-consuming manual prep all lead to wasted labor, uneven portions, and added pressure on staff.

Say hello to Eaton Essentials, Your Florida Commercial Smallwares Partner. Eaton Marketing, a leader in foodservice equipment solutions since 1995, proudly introduces Eaton Essentials - a Florida-based smallwares division dedicated to meeting the evolving needs of foodservice professionals. Bridging the gap between back-of-the-house and front-of-the-house, Eaton Essentials provides solutions that enhance operations for all sizes of hotels, restaurants, cafes, country clubs, and foodservice businesses.

Managing cooking oil in commercial kitchens can be a hidden drain on profitability. Without proper filtration and maintenance, oil becomes a recurring expense that compounds quickly. Frequent oil replacements, labor-intensive manual handling, and safety hazards are common pain points.

Rising labor costs, high energy bills, and the need for quality food during busy hours are big challenges for foodservice operators. Streamlining kitchen processes while maintaining quality can make a big difference—and steam cooking offers a powerful solution.

Designing refrigeration solutions for commercial kitchens is rarely straightforward. With tight corners, irregular layouts, and diverse operational needs, creating a walk-in cooler or freezer that maximizes efficiency while meeting spatial constraints can feel like solving a puzzle. And in Florida’s foodservice environments—from bustling school cafeterias to high-demand stadium kitchens—having high-quality, tailored cold storage isn’t a luxury but a necessity.

In the heart of every successful commercial kitchen lies one undeniable truth: organization is key. From ensuring supplies are within arm’s reach to minimizing downtime caused by misplaced items, a well-structured storage system can make or break kitchen efficiency. Yet, disorganization remains a persistent challenge for many operators, leading to cluttered workspaces, wasted time, and increased costs.

Selecting a commercial range isn't an easy process. There are a lot of factors to consider. Power source, burner capacity, menu execution, energy efficiency, and durability are all issues for Florida restaurant owners and foodservice operators. Jade Range offers solutions that rise to the occasion, and Eaton Marketing is here to help you navigate these choices.

Ice is more than just frozen water. It's a necessity for Florida's bustling food and beverage scene. From crafting the perfect cocktail to displaying fresh seafood, ice is an unsung hero of commercial kitchens, especially in Florida's warm climate. 

Country club managers, executive chefs, and purchasing directors understand that exceptional culinary offerings are the cornerstone of any prestigious club. From casual morning meals to elegant evening dinners, each dish presents an opportunity to impress and satisfy members. 

The holiday beverage market is one of the most important profit-makers for Florida foodservice operators, and coffee is a huge part of that segment. Seasonal favorites like peppermint mochas and gingerbread lattes bring warmth to the winter months and drive revenue through premium, high-margin offerings. This makes coffee equipment an essential part of the profit equation during the holidays.

It only takes a second for a customer to decide to buy -- or move on. That's all the time Florida foodservice operators have to help entice consumers and encourage impulse purchases. Whether it's a grocery store, c-store, bakery, or even a quick-serve restaurant, the merchandiser can make all the difference in how those precious seconds are spent. Put another way, an effective merchandising solution can be the difference between making or losing a sale. 

Beer is still one of the most profitable beverage offerings. Whether it's a keg of a national favorite or one from over 350 breweries across the state of Florida, beer lovers have plenty of opportunities to experiment. Serving that beer, though, comes with a range of challenges.

September is National Food Safety Education Month, which gives operators, managers, and staff a chance to look over the best ways to keep food safe in commercial foodservice kitchens.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, we sat down with our new South Florida Sales Rep, David Douglas. Let's find out how David started in the foodservice industry, his philosophy on teamwork, and what he says will surprise you most about him (hint - he's a jokester!). 

Grilling will always be a captivating cooking method for Floridians. Whether it's in a backyard or a restaurant, the powers of charcoal grilling to impart distinct flavor profiles are undeniable, and for Florida's restaurants and foodservice operations, that process is made easier with Josper.

First impressions are everything, especially in Florida's restaurant and foodservice industry. Presenting meals and drinks on dishes and in glasses that aren't as clean as possible is a turn-off to customers and can end up being a health hazard. It's critical to keep glassware, dinnerware, flatware, and serveware as clean as possible to enhance customer satisfaction, and the right warewasher can have a great impact.

Help us in welcoming our new Order Entry Specialist, Kristen Carlino. With an extensive background in the foodservice business, she's a great addition to Eaton Marketing. We sat down with Kristen for a few minutes to learn a little more about her, some of her hobbies, and some of the best advice she's ever been given. 

The emergence of ventless pizza ovens represents a revolutionary shift, reshaping traditional kitchens with the potential for efficiency, convenience, and versatility. Why? These innovative solutions offer foodservice operators unparalleled flexibility in kitchen design.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend 10 minutes with the newest member of our team, Chris Boyce. What does Chris love more than foodservice? Let's talk with him and find out.

It’s no secret that Americans love pizza. An average of 350 pizza slices are sold every second, which, over a year, amounts to more than three billion pizzas. The financial impact is even more impressive. Pizzerias make up roughly 17 percent of all U.S. restaurants—almost one in every five. This translates to over $40 billion in annual sales. Given pizza's popularity, it's no wonder Americans have high standards for their pies. We all have our favorite pizzerias and demand quality. But how can pizza makers meet these expectations?

In the world of foodservice, the pursuit of creating the perfect pizza demands not only skill but also the right equipment. A commercial pizza oven is an essential tool to create pizzas that are always cooked correctly, no matter what style it is. By choosing the right oven, restaurants can impress customers and help create repeat business. Electric ovens by Sveba Dahlen are a great solution for commercial kitchens that serve pizzas, offering precision, versatility, and unrivaled baking performance.

Designed with the demanding environment of commercial kitchens in mind, the Varimixer ERGO sets a new standard in efficiency and ease of use. It seamlessly integrates ergonomic design, intuitive touchscreen controls, and advanced programmability to revolutionize food preparation processes.

Speed of delivery and the accuracy of orders can mean the difference between a customer ordering additional drinks or leaving after the first one. That's why having innovative equipment that helps bartenders is the key to increasing beverage profits. One such innovation that is gaining momentum is wine dispensing systems. Perlick, a pioneer in commercial bar solutions, is on the cutting edge with its wine dispensing technology. Let's uncork the possibilities and explore how Perlick is revolutionizing wine service.

Ice is not a one-size-fits-all model. As things heat up in Florida, foodservice businesses will be serving more and more iced beverages, especially if there's the option for outdoor dining. However, frozen beverages, iced coffee and tea, soft drinks, and cocktails require different ice for different reasons.

In today's bustling hospitality industry, staying ahead of the curve is crucial for success. Every establishment constantly seeks ways to enhance efficiency, elevate customer experience, and maximize profitability. One easy way for restaurants, coffee shops, bars, and hotels to do so is to utilize equipment from Marco Beverage Systems. 

The bar and beverage industry has seen some exciting trends recently. Consumers are increasingly motivated by their health and wellness and exploring new experiences and exotic flavors. So, operators must utilize innovative and progressive equipment and ideas to capitalize on these emerging trends. Fortunately, Marco Beverage Systems has the tools to help operators strengthen their profit margin without investing in complex or expensive machinery.

Our Rep Prep series sits down with team members from Eaton Marketing to learn more about their background in the industry, some of their favorite pieces of equipment, and other fun facts about them. This month, we met with School Specialist Lori Drenth, who joins us with plenty of experience in the world of foodservice. 

When it comes to beverages, ice is an essential component, which means that the production of ice matters. An integral part of a company's success, foodservice operations, hospitality brands, and healthcare companies help ensure customer satisfaction. Eaton Marketing is proud to welcome Icetro, one of the leading manufacturers of ice machines, to our line card. With Icetro, getting great ice is easy to achieve.

Without a doubt, we've seen some significant changes during the past several years. From staffing shortages and supply chain issues to high inflation and the presence of high-tech innovations, where we've been will definitely impact where we're headed in the next 12 months. 

Whether they're in restaurants, hospitals, or workplaces, commercial ice machines are the unsung heroes of modern society. Ice is something that many people take for granted, but when the ice machine isn't working correctly, everyone takes notice.

Increased demand and shifting menu trends can be challenging enough in Florida's foodservice industry, so when we have solutions that can help operators literally make profits out of otherwise unused spaces, they're always worth considering. What specifically? Ventless foodservice equipment. Because ventless units don't require hoods or ductwork, they're far more versatile and easy to install. So, building a high-efficiency kitchen is now within reach and more affordable than ever.

Traditionally gas foodservice equipment has been the standard of kitchens in schools, restaurants, healthcare facilities, and other market segments. But lately, as equipment has developed and laws have changed in some states, there have been more commercial kitchens switching to electric cooking. 

New methods of cooking are becoming commonplace in the kitchen. Pop-up events, mobile kitchens, and even changing commercial kitchen layouts mean that different styles of cooking equipment are necessary to maintain quality in different environments. Ventless kitchen equipment is one way that commercial kitchen equipment is becoming more versatile and allows cooking in unique locations. 

Typically, when people think of wine, they imagine flowing French vineyards or California's Napa Valley. However, there's a new region that is making waves and turning heads. Florida is becoming a major player in the industry, giving established wineries a run for their money.

The holidays are approaching, which means chefs are planning delicious menus that will delight their guests and create a memorable dining experience. And while many associate classic holiday foods turkey, ham, or green beans, incorporating fried foods into the menu not only satisfies customers but is also a part of some holiday traditions.

Running a restaurant bar requires a high level of precision, craftwork, and efficiency. There are multiple pieces that need to be in place to ensure that drinks are served quickly and at the right temperature. When done correctly, an outdoor bar can be a brilliant way to offer a unique experience. Taking that guest experience outdoors helps to increase sales and make customers, especially those who are on vacation or celebrating a special occasion, happy.

Eaton Marketing and Perlick have the ideal solution for operations looking to develop more creative and profitable beverage programs using a system that provides the ultimate versatility. Known as the Perlick Direct Draw Beverage Dispenser, these units provide a range of key benefits that build on Perlick's outstanding reputation as the industry leader in bar and beverage equipment.

Hot dogs and burgers are synonymous with the beach and hotter summer months. But in Florida, heading outside is a year-round experience. As more people are traveling, hotels are looking to elevate their game in the outdoor dining experience. And guests paying for resort-style vacations want luxurious dining experiences that rise above the usual cook-out-themed dishes. So how can hotels, restaurants, and country clubs expand menus to meet demand and use outdoor cooking stations to attract new revenue?

Enjoying a drink outdoors on a beautiful Florida day is an experience that residents and tourists enjoy. So bars, restaurants, hotels, and country clubs need to ensure that guests don't have a far walk to get a refill, and having an outdoor mobile bar program can help. A mobile bar is a proven revenue generator for today's foodservice businesses in Florida, and this post will detail why.

Creating a unique ambiance offering classic and trending culinary artistry gives hotels, country clubs, and caterers a competitive edge in the hospitality industry. Trying to combat things that are out of operators' control can be exhausting, especially as consumer preferences routinely change. One preference that never changes, though is how much guests love eating outdoors. And what better way to indulge that than being able to cook outdoors, anywhere there's space. 

The Evo Professional Wheeled Cart offers cooking versatility and brings the wow factor to any dining experience. Let's look at how Evo exceeds expectations as customers are able to watch the chef use fresh ingredients for each made-to-order meal.

The COVID pandemic forced restaurants, hotels, and country clubs to redefine how they serve hungry customers. Many foodservice establishments around the country embraced al fresco dining as a temporary solution. But in Florida, having an excellent outdoor seating program is vital to creating new revenue streams and wider profit margins.

The sustenance that schools provide to Florida's students shapes their growing bodies and helps to set them up for success in the classroom. School nutrition directors are always looking for new and innovative ways to provide vitamins, nutrient-rich fruits and vegetables, and other forms of nourishment to help students reach their intellectual and physical potential. But the only way that school nutrition programs can play a role is when students buy meals.

Are you looking to attract new customers or entice regulars with more than just pizza in your quick-serve restaurant or late-night sports bar? Adding a wider variety of meals, from breakfast dishes to midnight snacks, may be easier than you think.

Restaurants contend with a variety of challenges. Commercial kitchens continue to deal with supply chain issues, labor challenges, and rising food prices -- all of which impact sales. Finding opportunities to increase revenue with the right beverage program can help with these issues, as well as boost customer satisfaction. 

Consumer expectations are continuing to evolve when it comes to the beverage segment, and operators who are willing to consider new ideas can ultimately profit from these changes. As in many other areas of foodservice, lines are blurring when it comes to what defines one type of operation versus another, and the same can be said of beverages.

Coffee bars and java shop owners have become captivated by a profit-generating trend brewing in the food and beverage industry. If you’re unfamiliar, there’s a star-studded marriage of coffee and liquor creating a compelling buzz. Caffeine and brewhouses are grinding to stand out in the vastness of the beverage industry.

Last year the bar and nightclub market hit just shy of 30 billion dollars, and it’s estimated that more than 54 percent of Americans have had an alcoholic beverage in the past 30 days. On top of that, 70 percent of people in the United States enjoy drinking on a regular basis. What does this mean for operators? Taking the bar to the customer can be profitable. Perlick’s series of mobile bar solutions designed by Tobin Ellis is an ideal starting point, and every model is just as stunning as the next.

What makes a delicious sugar cookie? The perfect sugar cookie should melt in the mouth, burst with flavor, and have a personal touch that makes it unique. Making delicious sugar cookies requires the best ingredients, such as fresh eggs, pure vanilla extract, and quality sugar. Then, all these ingredients must be combined and mixed thoroughly before being placed in a convection oven with all the tools and features to bring out the best in those ingredients.

When it comes to weddings in Florida, any time of the year can be viewed as wedding season. Still, late spring and early summer are often seen as the peak season for weddings, so here is some information to help hotels, caterers, and others in the hospitality industry prepare for what should be another busy year for matrimony.

Being a hospitality or catering foodservice professional isn’t just a career. It’s a passion. Even when hotels are more crowded post-pandemic, hospitality and catering businesses are trying to appeal to customers while streamlining labor.

Clamshell griddles are an innovative way to reduce cook times while promoting even cooking from both sides of an ingredient. They can reduce cook times by as much as 50 percent, meaning grilled and griddle menu items can be delivered much faster with this technology. But the best clamshell griddles do more than cook meat: they can warm bread, confectioneries, and more. In the midst of an industry-wide labor shortage, considering clam griddles is a good idea.

Simply put, Doyon is the leading name in baking equipment with solutions that will help operators from start to finish. Established in 1950, Doyon has carefully selected their product expansion over the years to meet customer demands. A large part of that focus is on bakeries and operations with a baking component.

The team at Eaton Marketing is dedicated to being the best resource for Florida's foodservice operators. Whether it's a commercial kitchen, a restaurant, or an institutional foodservice operation, our collective experience and knowledge are always available at either one of our test kitchens, but this year, we can offer even more resources to Florida operators.

Today, commercial kitchens are under more pressure than they ever have been in the past due to labor challenges, supply chain shortages, and other issues. This is when foodservice equipment can help mitigate some of the daily roadblocks to service, especially innovative units like Cucimix.

Who doesn't love caramel? Okay, maybe your dentist doesn't, but if you work in the foodservice industry, you certainly do.

We might not be getting the early snowstorms and freezing weather that people in other states are experiencing. But when the temps drop below 70 degrees Fahrenheit, it's time for Floridians to pull out the sweaters and start enjoying hot coffee-based beverages. And even though we experience warmer weather, customers still love a holiday-inspired drink. And with the Synesso S-Series commercial espresso maker, those drinks can be even more special. 

Florida's hotels are more crowded than ever as people travel to and across the state for both business and pleasure. For hospitality professionals, there's added pressure to cater to customers' needs without dragging down labor.

Enjoying food from a local Florida restaurant doesn't necessarily mean dining in the restaurant itself. Some people like the convenience of takeout and delivery. While this has been popular with pizza chains of all types for many years, off-premise dining has become popular among other types of restaurants; it was a trend that came to the forefront during the height of the pandemic when many restaurants that didn't traditionally offer takeout and delivery options were forced to do so. Now that we're putting the pandemic in the rearview mirror, this trend appears here to stay.

Food can be one of the most important aspects of running a hospital or senior care community. While bad food is often considered part of the hospital experience, delicious meals can help comfort patients, promote healing, and encourage positive reviews, making food quality a critical investment for every healthcare facility. Unfortunately, due to strict budgets and preexisting reputations for mediocre meals, foodservice in healthcare facilities can be challenging to navigate. With the correct systems in place, though, hospitals and senior care communities can impress any patient.

It's been widely reported the most common way for the coronavirus to spread from person to person is through tiny droplets containing the virus that float through the air. Those droplets can actually remain in the air for hours after an infected person is in the room, increasing the likelihood that others will contract Covid-19.

Ventless cooking is one of the most important foodservice trends today. Coming in conjunction with the move toward electricity (all ventless cooking equipment is powered by electricity), ventless cooking can literally transform an unused area into a space where people can cook, and from which operations can profit.

Eating local has been a popular trend among diners for a while. But have you heard of the hyperlocal trend? One of the hottest food trends for several years, hyperlocal means not just sourcing foods from local farms, but also sourcing fresh ingredients from your own kitchen!

Studies show we waste a lot of our food supply, and this fact is no different for commercial foodservice operators in the state of Florida. The good news is sustainability is top of mind when it comes to restaurants, according to the National Restaurant Association, and Eaton Marketing has a few ideas that can help. With the right equipment and a plan to eliminate waste, kitchens can focus on food preservation and savings.

Biting into a juicy hamburger can conjure up thoughts of summer, local diners, and cookouts. But having a standout burger isn't just about the meat and condiments. It's also about the quality of the bun. With equipment from Doyon and NuVu, foodservice businesses can top every burger with the best buns around.

Summer is the ultimate season for grilling. And when it comes to grilling, the king of the menu is the burger.

Being a school nutrition professional is a lot like being a parent. It's hard work. It's important work. It's often thankless. But it's certainly rewarding. This month and on May 6, we recognize our K-12 nutrition workers by honoring them on School Lunch Hero Day.

Earlier this month we introduced some liquor-infused coffee drinks that will thrill your customers and set your business apart from your competitors. For businesses that don't have a liquor license or want to provide another alternative coffee drink to their patrons, we've put together some iced coffee options that also have healthy components. 

Eaton Marketing is looking to hire a top chef to work in our Clearwater, Florida test kitchen. Used for hands-on experience and product demos to our foodservice and bar industry clients, our Clearwater test kitchen is where our chef will be working to prepare for events and demonstrations, while also using their vast knowledge to sell the equipment they're working on. So, are you ready to be our next chef?

Savvy restaurateurs and coffee stand ready to expand their range of taste bud tantalizing beverages are turning to liquor-infused coffee drinks, a quickly rising trend within the foodservice industry. Espresso service is a wise investment as consumer appreciation of a well-made coffee beverage expands. Adding a boozed-up twist can drive traffic into the doors of establishments that expand to include these boozy espresso drinks in their offerings.  

Anyone in the food, beverage, or hospitality industries knows exactly what it means when a co-worker says they're "in the weeds." Used when it's super busy and you having trouble keeping up, it's a signal that you need some help.

Which is why we're calling our new event series In The Weeds. For those situations where it feels like your business is having trouble keeping up, Eaton Marketing is here to help!

A hot cup of coffee on a cold morning is hard to beat. But there is more to today’s coffee menus than plain coffee. Even in Florida where we don't get a snowy season, the flavor choices change when winter knocks at the door. By offering customers more than a basic cup of brew can upsell your product line, improve profits, and increase customer satisfaction. 

Creating great food is a collaborative process. It takes great ingredients, the creativity of a chef, the knowledge to execute the dish, and effective foodservice equipment that can deliver quality and consistency. The best tools can be the difference between a fine but forgettable dinner and one that lives long in the memory, and Imperial Range, our latest addition to Eaton's impressive portfolio, exists to help customers achieve these high-end goals.

The end of the year holidays involve lots of food, family, and friends. But for families whose children are sick and in the hospital over the holidays, it can be a hard time of year. To alleviate just a little bit of stress and worry that happens to these families all year round, Eaton Marketing is partnering with Ronald McDonald House Charities to help. 

You have choices for your beer systems. And in the Florida heat, it's even more important to keep your beer cold as it runs from the keg to the glass. There are a wide range of companies and manufacturers that provide beer systems, but what makes a Perlick beer system better than the competition?

At our recent Pizza Paradise event, we highlighted a full range of pizza ovens and solutions. The reality is, not every type of oven will help every type of operation, and one of the biggest keys to a successful pizza operation is to select the appropriate oven.

Getting orders out to customers quickly is the goal of every restaurant. Any delay in service could affect profits if customers get tired of waiting and leave. As takeout and delivery orders continue to rise, preparing food in a timely manner is as important as ever. Having a TurboChef El Bandido rapid cook oven can help.

In one word, it's innovation. Perlick is the undisputed industry leader in identifying the challenges bar and beverage operators face and then developing solutions to meet those challenges. There are many reasons to consider Perlick bar and beverage equipment, but what makes Perlick different, and how does that translate to profits?

Whether you're running a brewery or taproom, you're always looking for ways to expand your operations. It's important to grow the amount of beer you can produce and get your brand name out there to cultivate a following of loyal customers.

Innovation that makes processes easier is a hallmark of American craftsmanship. The country has always created new products that assist businesses and help them succeed. That innovation continues in the foodservice industry with commercial equipment from CTX, Carter-Hoffmann, Concordia, and TurboChef that are made in America.

Gluten-free diets are no longer trends for people who think they'll lead to weight loss. The reality is, there are autoimmune diseases like celiac that force people into eating gluten free in order to maintain quality health.

Crafting the perfect coffee is like making art. From sourcing the right blend that's packed with just the right amount of flavor to fine-tuning your drip, good coffee can be what makes your foodservice operation become somebody's daily stop. If you're looking at implementing more options into your current coffee program, the Synesso S-Series is a turn-key solution that makes creating your brew as easy as simply pouring a cup.

Florida is one of the premier travel and tourism destinations. From the Greatest Place on Earth to the Florida Keys, people come to our great state from all across the world to experience our wide diversity of attractions. Those guests need places to stay, though. They need hotels and resorts to make their experiences positive. And right now, Florida's hotels and resorts need staffing to help deliver on those experiences.

To be successful in the culinary world, it takes more than simple skills and a set of specialty recipes. It's a mixture of each chef's talent, the equipment available, and the ingredients you'll need for individual dishes. In order to create that savory masterpiece in the kitchen, having the right tools to perfect your cuisine is essential. That's why Firex designed the Cucimix to be every chef's right-hand partner. 

As we seem to gain traction on battling the COVID-19 situation, schools nationwide are beginning to re-open and take action in planning new cleaning and sanitation procedures. This includes more detailed around-the-clock sanitization, staggering lunch periods to provide room for better windows of time for cleaning, and working to bring a sense of normalcy to everyone's life.

As the weather warms up, everyone is ready to get outside. Having the ability to take your foodservice business outdoors is not only fun, but it's a great way to create an extra profit center and wow your customers.

Kids love pizza. Often one of the top food choices of children, pizza is a lunch staple in schools of all levels. But getting the pies cooked and onto plates quickly can be a challenge for cafeteria workers.

When you run a restaurant or food service company, you know that there is one menu category that has something for everyone — sandwiches. Whether it's turkey and Swiss cheese or pastrami and provolone, sandwiches tend to appeal to even the pickiest customers. Sandwiches make a great meal any time of day. Of course, it needs to be a really amazing sandwich.

Healthcare facilities are considerably under scrutiny from the public eye more often than almost any other industry. Trusted with the health and wellbeing of patients, utilizing staff that works intensive long hours, and being a community-based location for all things health-related, they're held to an extremely high set of standards.

As we continue to face the current worldwide pandemic, dealing with state and local regulations changing to combat COVID is beginning to feel like any average day. Almost. As COVID numbers bounce between raising and dropping, it's certain that taking extra precautions to slow and prevent the spread of the virus is a must. That doesn't limit precautions to social distancing or washing our hands more frequently. It also covers the way that foodservice in the healthcare industry operates.

Regardless of the items on your menu, offering takeout options is a must in the foodservice industry right now. Not only does it offer convenience, but it quickly meets customer demand while to-go options and takeout orders are surging across the board. This style of service has grown drastically in the last 12 months, sky-rocketing by 50% during the winter shopping season. Curbside pick-up, delivery, and to-go options aren't just growing in the foodservice industry, they're leading consumers into a full-fledged automated way of shopping.

Today in the restaurant industry, the most important factor is ensuring the safety of your guests. This leads to consumer confidence, reassurance that you're doing everything you can to help prevent potential exposure to COVID-19, and one of the best ways to do this is to eliminate it.

2020 brought about the need for reliable freezer and refrigeration storage as pharmaceutical companies and hospitals have been working together to develop a vaccine for COVID-19. Many vaccine samples or products require that they be kept cool or frozen to a specific temperature. This makes the Marvel Scientific refrigerators and freezers an appealing option for your healthcare facility. There are many benefits to this line of freezers and refrigerators. Some of those include:

Keeping food at a consistently safe temperature is vital in the foodservice industry. Even by just a few degrees, temperature variation in refrigeration can cause bacteria to grow, which can result in wasted product or possible illness to your customers. Thermo-Kool's blast chillers can help keep your food at proper temperatures while reducing profit loss.

School is back in session and ensuring every student gets a warm meal can make the day feel pretty hectic when there are hundreds to serve. Not to forget about the teachers, faculty, and any on-site visitors that may be joining in on the breakfast and lunch meals. When it comes to serving a hefty crowd, having appliances and equipment that optimize your service can make the biggest difference in getting a good meal out to everyone and serving something that's tasty yet healthy.

In bars all across America, there's been a resurgence in popularity of classic cocktail recipes like the Old Fashioned, Manhattan, Sidecar, and Tom Collins. Over the last five years or so, they seem to be more popular than ever, and there are many factors for this.

As we continue to find ways to combat the ongoing pandemic, finding a way to continue serving your full menu can feel like a stretch. For many, staffing is limited, indoor dining isn't really a thing in most locations, and delivery or curbside is the new norm. While things look a little different for all of us based on city and location, having a diverse menu in the kitchen can help when it comes to having customers with diverse taste buds.

When it comes to saving money in a school nutrition program, there are many ways school cafeterias can help make budgets go a little bit further. From reducing food waste to increasing student participation in meal plans, every dollar earned and every dollar saved makes a difference in the overall district capabilities.

The Covid-19 pandemic immensely changed consumer drinking habits and greatly influenced what and how we drink. Many of the habits developed in 2020 will continue into 2021. Here are five exciting cocktail trends we expect to see this year. 

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend 10 minutes with Bob Saraceno, and find out what aspect of foodservice he thinks has really changed in the last few years.

Although 2020 was a crazy year and it was difficult for many of us to travel and gather in groups, that doesn't mean everything has to come to a grinding halt. Here at Eaton Marketing, we're doing everything we can to make sure we can provide a high level of service in safe and convenient ways.

There's something about taking a bite of a delicious treat and feeling that tender crunch in your mouth. From that perfectly cooked crispy bite, it's almost as if it makes the flavor ten times better. Sounds crazy but you know it's true, right? Creating and keeping that crispy delight when it comes to your fried foods can be a little harder than expected, but it's not impossible and it's definitely worth the extra steps when it comes to your foodservice.

So, how do you deep-fry your dish of choice and make sure that it turns out with the perfect balance of crispiness and flavor?

Having a reliable fryer is an important component of any successful restaurant or foodservice operation that's serving up our favorite crispy comfort foods. If your foodservice business is new to frying, or if you're ready to upgrade your equipment, Pitco's Electric Solstice Fryers and Gas Solstice Fryers feature groundbreaking technology that make it all possible to have consistently delicious fried foods when you need them the most. 

When things get tough, sometimes that's the best time to double-down on what you're doing.

Pizza is always popular but during this year of COVID-19, its popularity has skyrocketed. Operators need to make efficiency a priority in order to meet the growing demand. Fortunately, the Bakers Pride Y600 Pizza Oven can help you do just that. This extra-wide gas oven can churn out perfectly baked pizzas at an amazing rate.

Grabbing a morning coffee on the way to work or school is part of the typical routine for many. However, the COVID-19 pandemic has changed foodservice operation, including coffee runs, and has customers looking for safer ways to get their caffeine fix. The times of waiting around in a large group of people for a customized coffee order is over. These days, customers are looking for safe, fast, and effective ways to grab their order and go.

Quite often, big improvements occur when we look at something we took for granted in a new light. Take ventilation systems in commercial kitchens, for example. Traditionally there have always been two assumptions.

There's nothing better than a tasteful cup of coffee to start the day with, and statistics show that 27.16 million people had at least one cup per day in 2018-2019. From iced lattes to warm brews before the sun comes up, coffee lovers are everywhere. As new products are released and new coffee recipes are created, making coffee service as easy and efficient as possible is a high priority for operators. 

It's no surprise that beer sales are on the rise in 2020. With more people opting to stay at home due to COVID, having to transition into working from home, and only going out to grab a quick bite or pick up some brew from their local brewhouse, there's never been a better excuse to try all the amazing beers out there.

Foodservice. It's as simple as that. Foodservice can have one of the biggest impacts on a hospital's reimbursement rates, and healthcare organizations should realize its importance if they want to help pad the bottom line.

Pizza. This mouthwatering, cheesy dish is one of America’s favorite foods to consume with over 3 billion pizzas sold each year -- equating to about 46 slices consumed by each of us per year. The statistics prove that pizza is here to stay as long as we all have that hankering for a delicious pie. But how will the industry be shaped by the ‘new normal’ that we all face?

Fighting germs and maintaining a sanitized environment for healthcare facilities is essential now more than ever. For healthcare facilities to have the cleanest surfaces and environments for patients, they need anti-viral solutions with their facilities in mind. Below are two of the leading options in mobile filtration and ventilation. 

As 2020 brings in a new decade, it is also revising the beverage industry, setting the stage for several recent trends for bars and restaurants to keep in mind when building new menus and purchasing inventory. Bright, fun, and sustainable drinks are moving your way.

Does your commercial kitchen always feel crowded? Meeting customer cravings can feel overwhelming when your workspace is only serving up chaos. But if your big flavors require counter space and large appliances, cramped kitchens may feel inevitable.

Fortunately, with high-quality devices made with crowded quarters in mind, you can find relief. Here's everything you need to know about these space (and sanity) saving appliances and why they're worth your investment.

Whether you're a fan of rice, veggies, fish, or decadent desserts, there are plenty of reasons to be grateful for steam cooking. But steaming benefits more than just your taste buds! Between great nutrition and endless options for use, a steam cooker is an investment that will pay off with every bite. You'll love the efficiency associated with steaming your food, and your customers will love what it can produce. Read on for your ultimate guide to taking full advantage of steaming devices.

If we hear the phrase "we're living in uncertain times" one more time, we all might go crazy. So let's approach our entire state of affairs a different way.

No matter what type of menu you have, you will need to develop your takeout options in your commercial kitchens for the foreseeable future. This new surge of take-out and to-go options will be sought out by your customers, seeking the same quality and options as they would dining in with you. Attempting to minimize the contact between staff and customers is essential and at the base of everyone's safety. With the PUC  Smart Cabinet, the world of takeout can be convenient and safe for your commercial kitchen. 

As restaurants continue to tackle new measures to prevent the spread of COVID-19 among its staff and customers, operators are looking for any innovative solutions that show a significant impact on reducing the spread of the virus

As with everything lately, it seems like there's good news, bad news, conflicting data, and uncertainty as to who to trust and what to believe.

When you're setting up your permanent buffet, you have a choice. In the past, you had to use a well with water piped in and heated underneath the trays of food to keep it evenly heated and keep it from burning. The heated water would sometime create steam leaving crispy food items a little on the soggy side if not changed out frequently. There had to be a better way. Nowadays, you can choose a dry well, and there are many advantages for your restaurant by doing so. Here's a look at some benefits of using a dry well in your foodservice operation.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with a member of our customer support team member, Kelli Flowers.

Things have certainly changed in the last few months. In many ways, all aspects of the foodservice industry are having to reevaluate what they will look like when the coronavirus crisis is over. As we've all seen, things have changed quickly, and some of those changes are likely to stick around in the future.

The infamous hamburger is a classic dish found on almost every menu offering in America. A ground meat patty, often beef, tucked between two halves of a bun, it can be customized with toppings to fit your personal preference. While many enjoy the hamburger weekly if not daily, there's not a lot of discussion about the hamburger's origin and how it came to be one of the most popular items in North America.

This is truly one of the saddest times we have had here at Eaton Marketing and so it is with a heavy heart that we inform you of the passing of Lou Dellaporta. Lou was a shining example to the six principles of Eaton Marketing. I would like to share with you below what he meant to his colleagues in their own words.

Due to the COVID-19 outbreak, trade shows around the world are currently being put on hold. One show on this long list of canceled or postponed events is The National Restaurant Association Show in Chicago. While the trade show won't physically take place this year, the association is still handing out the Kitchen Innovation Awards as they do each May. One of the winners on the list is the new Hoodini Convection Oven from Blodgett. Check out how this award-winning convection oven stacks up below. 

COVID-19 has sent people home to shelter in place while the virus runs its course. Many restaurants have closed their dining rooms but remain open for carryout and delivery. Pizza joints are making the same concessions. However, many eateries are struggling to keep their heads above water. For pizza restaurants, not only are they staying afloat, but they are also thriving throughout this crisis. It seems that people stuck at home are still craving their pizza fix. 

Between preparing healthy meals for America’s students, adhering to strict nutrition standards, navigating student food allergies, and offering service with a smile, school nutrition professionals are our true local heroes. And although they may not wear a cape or have superpowers, they certainly serve a bigger purpose in the daily lives of our kids.

There's a lot of talk about how millennials strongly value experiences over things, but as it turns out, it's not just them. An overwhelming 74% of all Americans prioritize experiences over material items.

This phenomenon is especially evident in the travel industry, but it's had a substantial impact on other areas as well. In a world where six people check into an Airbnb rental every second, hotels have had to pull out all the stops to keep up. For those who want to do more than just keep up, it's all about finding ways to be memorable. This is the "experience economy" and guests want, well, experiences.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with our new northwest Florida sales rep, Robert Scheibly.

Hot chicken. It's quickly become one of America's most popular comfort foods. There's the crispy exterior, the added spice to the batter, and even the perfect drizzle of honey with a sandwich slice of sweet pickle. No matter why you come to "Nashville hot," once you've experienced it, you'll start craving it.

Combination ovens, or 'combi ovens', are like the Swiss Army knife of commercial kitchens. You can produce a large volume of consistently high-quality foods using one of these efficient, all-in-one units, so let's take a closer look at what some of those capabilities are when it comes to the basics of combi oven cooking.

The world we live in is constantly changing and adapting. Mobile ordering is a testimony to that. Carter-Hoffmann recently released a product that is going to change the game when it comes to mobile and online ordering. Take a look at how PUC has combined innovation, creativity, and logic to promote and benefit mobile ordering everywhere.

Not to vent here, but you can't use gas-fired equipment in a ventless environment -- only electric. Why? Good question. Let's look under the hood to find out.

Eaton Marketing would like to take this opportunity to thank two very important members of the Eaton family, Fran and Lou Dellaporta, for their dedicated service over the last 16 years, but even more important, for their friendship. The Dellaportas retired on March 1.

Are you a business owner or manager looking to break into the nitro cold brew trend? Not only is coffee one of the most frequently consumed beverages, but it's a worldwide treat. From coffee bars to restaurants, and even to local grocery stores, you're able to find cold brew. It can be made fresh or purchased in cans and bottles to enjoy later, but it's something every coffee lover is seeking out. There's something about the velvety texture that makes it all more enjoyable for coffee consumers. Plus, the lengthy process of crafting each drink is pretty unique.

Eaton Marketing is proud to announce the latest in our brick and mortar efforts to bring the best in food and culinary services to our friends in South Florida.

Let's start with a question. Why is frying oil expensive and labor-intensive?

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, we'd love to introduce you to our newest corporate chef, Matt McMeekin.

Food safety is a primary concern for every area of the commercial kitchen, including in the storage area. Which leads to the question, what are the best ways to store food in your Florida restaurant or foodservice operation?

As you may have seen, over the last year we've rolled out a brand new way to conduct our service request, a way that's easier for you and allows us to help you as quickly and efficiently as possible.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with a member of our national chain support team, Brooke Hammers.

Food lovers and restaurateurs are always looking for novel and exotic flavors that can take a dish from drab to dynamic. Dijon mustard, Sriracha, wasabi, chutney, and pesto are a few examples of condiments that chefs use to create new culinary experiences. But trending in Florida, and spreading across the nation is a fiery and garlicky spice paste that originated in North Africa - harissa.

Continue reading to learn why Florida chefs should be looking for ways to incorporate harissa as a condiment, a rub, or as a spicy addition to pasta sauce, roasted vegetables, and even eggs.

Have you ever wondered what the difference is between a conventional freezer and a shock freezer? Take a look at this short and entertaining video to find out.

Lake Brantley High School in Altamonte Springs of Seminole County, Florida, has over 2600 9-12 grade students. Over 50% of the student population, along with the staff and teachers, dine at one of the five concepts located within Patriot's Pointe.

It’s the moment every bartender or operator dreads. Your most popular craft beer has been pouring all night and suddenly the tap sputters and then…nothing. The keg is kicked, and it’s up to one brave soul to venture into the walk-in cooler to replace the beer keg. It will involve climbing, crawling, and somehow even sweating inside the frigid beer cooler. There must be an easier way, right?

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with a member of our national chain support team, Jerry Farnum.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with our customer support expert, Johani Hernandez.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with our order processor, Donna Ray.

Ice plays a vital role in the foodservice industry, offering an indispensable way of both keeping food prep items chilled and cooling customers' beverages. The quality of your ice is especially important for the second of these purposes. If the ice that goes in drinks doesn't meet stringent quality guidelines, it may leave a bad taste in your customers' mouths — both figuratively and literally.

What word is that? Wow!

One of the most important pieces of restaurant equipment is the water filtration system.

It's that time of year again! So many of America's beer lovers are gathering in Denver, Colorado for the 2019 Great American Beer Festival to see what's new in the world of beer. As representatives of Perlick beer systems and as people who dabble in beer making a bit ourselves, we wanted to lay out a bit of information for any Floridians heading to the event. If you're an operator looking for the next new brew, GABF represents an opportunity to research what the countries best breweries are up to.

Rep Prep from Eaton Marketing is an informative series that gives you access to one of our foodservice equipment experts. In this edition, spend a few minutes with Kelsey Souza, the new media specialist here at Eaton who will spearhead all the great content you'll see from us in the future.

There's been a big shakeup in the steam cooking industry. The distinguished brand of Crown added to their portfolio as the newly created Crown Steam Group, which was announced at The NAFEM Show 2019.

When it comes to hurricanes in Florida, being prepared is the name of the game. Whether it's a beachfront home or a personal business inland, everyone needs to know the powerful potential each named storm can bring. This is no different in the restaurant industry.

With the rise of online shopping, retail faces increasing challenges. How can we attract more people? What are those people looking for in terms of an experience? How can we deliver on that experience?

Change is good.

As foodservice operators know firsthand, sometimes you have to switch things up to keep them fresh. Seasonal menus, cocktails featuring the latest trends, school cafeterias upgrading their appearances -- all of these things help engagement, both with customers and with staff.

School cafeteria staff are the unsung heroes of Florida schools from kindergarten through high school. They provide nourishment to hundreds if not thousands of students each day, whether it be breakfast, lunch, or both. Most important, though, they provide enjoyment to students and a break in the day from the rigors of academics. Day in, day out, this service must be done efficiently and under strict health and nutrition guidelines.

Each year, over 48 million people become ill from foodborn illnesses. When food spends too much time in the Danger Zone between 40ºF and 140ºF, dangerous bacteria can rapidly multiply on our food sources and ingredients. This is why commercial refrigeration is so important and why it's so critical for foodservice operations to maintain working refrigeration systems at all times.

Country clubs in Florida see a lot of use when the weather is nice, and in Florida, the weather is often nice. In addition to their day-to-day activities, though, country clubs also host events like corporate parties and weddings. One thing these events all have in common is food and often a need to cook food on-site and outside.

Serving stations have one key job to perform: giving diners access to food in cafeterias and buffet-type applications. While this goal may seem simple to achieve, it often becomes far more difficult in practice. A combination of poor layout and outdated technology may lead to a range of problems, from line slow-downs to improper temperature control.

Baking is one of the most fundamental tasks accomplished in commercial kitchens. In fact, most chefs and kitchen managers would rank ovens among the most vital of all cooking appliances, and baking is a main reason for this. And that's where Doyon enters the picture.

We're packing up our boat and heading to Chicago for the 2019 National Restaurant Association Show. This year will mark the 100th anniversary of the famed event, but we don't want our Florida friends to get too hung up on the word "restaurant."

Charcoal grilling is one of the best things in cooking. The intense heat, smoke, and the aroma of wood give food a quite unique flavor. All that greatness comes with a downside, though. Traditionally, charcoal grilling has never belonged in Florida commercial kitchens.

The end goal of any cooking process is a quality, tasty dish that's served efficiently and with ingredients cooked to ideal conditions. Depending on the type of operation, the volume of output, and other important factors, there could be ways to achieve these results based on good, better, and the best equipment options.

So much time and effort goes into the lead up of a steak coming off the grill. There's the ordering and the prep. There's the menu and the processes that bring it to life. There's even the hiring and training of the staff that will cook it and deliver it. But what about those moments after the steak? What about the important features of your foodservice establishment that don't get all the attention? What about commercial kitchen ventilation?

Bar management is both art and math. The art of serving excellent drinks, creating a welcoming atmosphere and providing excellent customer service. And the math of reducing pour costs to a minimum to maximize profits.

Like driving, cooking often requires the need to change speeds.

As every professional bartender will tell you, a great cocktail is an all-round experience, not just about the taste. And ice has become an essential part of that experience.

In Florida, with our demographically-driven need for great healthcare options, knowing and understanding these trends can be the difference between a successful operation and one struggling to make the grade, almost quite literally.

Last month, we experienced some of the latest F&B innovations at The NAFEM Show 2019. Of all those innovations, the Perlick booth had some of our favorites. From large format cocktail ice to no-sweat beer towers that you can completely customize, take a brief, interactive tour.

If you were in the Middleby Campus on the floor of The NAFEM Show 2019, you probably saw more pieces of foodservice equipment than you can remember. We know how you feel. It can be a bit daunting keeping up with all the latest innovations because there were just so many of them coming from the Middleby brands.

The Middleby campus will be alive and buzzing during The NAFEM Show 2019. Featuring new and innovative products from beverage to cooking, come meet all the solutions that can help make your Florida foodservice operation more efficient in 2019.

When you're visiting booth #1423 at The NAFEM Show 2019, be sure to check out all the innovations from Carter-Hoffmann. As a general philosophy, their solutions are all about making things as accessible as possible, making things easy to move around, in some cases even bringing the farm into the kitchen, and finally, making life more convenient for the customer.

When you make the extra effort and pay close attention to even the smallest of details, there is often a whole range of benefits that result from those efforts. This is true in both life and in business, but in the bar and beverage world, it's especially true.

Nothing sounds more refreshing on a hot Florida day than an “ice cold beer.” But in reality, the perfect beer temperature is not ice cold at all. And neither is the beer glass you’re serving it in. Sure, your customers may love the idea of a frosty glass with their favorite draft beer, but a frozen beer glass is doing more harm than good, for both customers and operators.

The holidays are full of times of festivity, and nothing says festive more than a great glass of Champagne or a cocktail engineered specifically for the season. To take that idea one step further, we've decided to present three amazing holiday cocktail ideas that you can replicate in your own bar, restaurant, or even your home.

How do you make nutritious meals that students want to eat? How do you use the actual cafeteria space to entice students? How can you accomplish these things on a limited budget? One critical component to answering these questions and more relates to the importance of the school cafeteria serving line.

Before you spend money on any piece of foodservice equipment, it's important to know the distinctions between the different options available. This is true for pretty much everything, but it's even more important when it comes to answering the question, "Should I use a planetary mixer or a spiral mixer?"

When it comes to school cafeterias, Eaton Marketing can do a lot more than just suggest a particular piece of equipment. In fact, what we do on day-to-day basis goes well beyond that because we make Florida's school cafeterias a priority.

Convenience stores are Florida's go-to pitstops, for both gas and refreshments. In fact, each and every day in the United States, one out of every 23 dollars spent is at a c-store.

For more than 165 years, our partners at Blodgett have provided foodservice equipment that helps directors provide nutritious meals for their students. And in Florida, more than 60 percent of schools use Blodgett.

Cook and hold technology provides many benefits for operations ranging from schools to hotel banquet service. Meats come out more tender and juicer satisfying guests. Yields are higher making operators happier. And the cooking process is easier, making staff happy.

Hyper-local sourcing. According to the National Restaurant Association, this is the hottest food concept trend of 2018, and from fine dining restaurants to your local craft cocktail bar, more and more Florida foodservice operations are joining in.

Today, the craft beer movement is for ALL the people. That's right, the non-alcoholic beer trend is a big thing, and it's not going anywhere. Gone are the days of the designated driver who is designated to kid's drinks.

According to the National Restaurant Association (NRA), the restaurant industry accounts for roughly four percent of the nation's Gross Domestic Product, and it employees more than 10 percent of the entire workforce.