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.