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.