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.

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.

A commercial kitchen or foodservice operation doesn't need more hot air, especially in Florida. When hot air is forced onto food, it can have negative consequences. When it's forced onto staff, it can create negative employees....

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...

Saving energy in a restaurant or foodservice operation can lead to greater profitability. In fact, according to ENERGY STAR, restaurants use from five to seven times more energy per square foot than all other types of commercial...