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.

In times of crisis like the current COVID-19 situation, comfort food is often desired. In fact, it's been widely documented that our country is turning more and more to comfort foods to help us navigate through these tricky times with just a little more enjoyment.