Getting orders out to customers quickly is the goal of every restaurant. Any delay in service could affect profits if customers get tired of waiting and leave. As takeout and delivery orders continue to rise, preparing food in a...

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.

According to the National Restaurant Association (NRA), the restaurant industry accounts for roughly four percent of the nation's Gross Domestic Product, and it employees more than 10 percent of the entire workforce.