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 A combination of poor layout and outdated technology may lead to a range of problems, from line slow-downs to improper temperature control.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.