Kitchen InnoVision Blog

2006, 2017

Equipment Innovation in Foodservice

By |June 20th, 2017|Industry News|0 Comments

Throughout 2017, innovation in commercial foodservice equipment continues to focus on energy efficiency and throughput, a maximum rate at which something can be processed. Equipment manufacturers are constantly evolving their systems in order to accommodate for the high demand of increased production in the kitchen.

Today, several new platforms have been accomplishing both cross-functionality and productivity […]

1205, 2017

TriMark Design & Build Divisions Move to New Location

By |May 12th, 2017|Design - Build|0 Comments

TriMark R.W. Smith Design and Build, Raygal and RobertClark are excited to announce their integration and new state-of-the-art facility in Irvine, CA. Now located at 210 Commerce, these TriMark divisions have formed a comprehensive partnership encompassing design and build, national chain account business and contract projects.

Extended commercial kitchen services include:

Turnkey Design-Build Services
Renovation / […]

2102, 2017

Foodservice Trends to Consider

By |February 21st, 2017|Design - Build|0 Comments

As we put 2016 in the rear view mirror and accelerate into 2017, there are several sources mentioning trends to watch in the upcoming year.  While it’s not possible to be all things to all consumers, we’d like to tee up the following ‘food for thought’ for operators considering the design process for remodels, renovations […]

1701, 2017

TriMark Receives Fifth DBIA Award

By |January 17th, 2017|Design - Build|1 Comment

TriMark’s Design & Build Division is excited to announce that their latest project, Los Angeles Valley College Monarch Center, has received a prestigious DBIA Award under the Educational Facilities category. This is the fifth such honor for TriMark. The Design-Build Institute of America (DBIA) is the ‘only organization that defines, teaches and promotes best practices […]

1511, 2016

A Glimpse into Tilting Skillets

By |November 15th, 2016|Foodservice Management|0 Comments

How can I incorporate versatility in my equipment lineup? This is a question we hear regularly from foodservice establishments regarding their commercial kitchen layout. A professional chef likely will say his or her most versatile piece of equipment is the tilt skillet or tilt braising pan.

Tilt skillet or tilting skillets cook large quantities of food […]

1310, 2016

At a Glance: High Speed Cook Ovens

By |October 13th, 2016|Uncategorized|0 Comments

Introduced 15 years ago, high speed (or rapid cook) ovens are still at the top of the list for operators due to their versatility and quickness. Commonly used for finishing and reheating various food items, these units can cook 4 to 10 times faster than conventional ovens, contingent on technology and type. There are several […]

1609, 2016

PizzaRev Now Open in Thousand Oaks

By |September 16th, 2016|Design - Build|0 Comments

The PizzaRev-olution has made its debut in Thousand Oaks, with one of their newest Southern California locations. This new pizza joint empowers customers to ‘Craft Their Own’ custom personal pizza, using the freshest ingredients and PizzaRev’s homemade pizza dough. Pick your dough, sauce, cheese and toppings to create the perfect combination. Choose between original or […]

1807, 2016

Design Healthcare Kitchens for Optimal Food Safety

By |July 18th, 2016|Foodservice Management|1 Comment

Food safety has been a critical topic in the foodservice industry, most especially in the kitchens of healthcare facilities. Hospitals patients have vulnerable immune systems and can be impacted by food-borne illnesses more intensely than the average healthy person. To ensure safe meal service, train your staff to pay close attention to kitchen operations from […]

2306, 2016

Designing Healthcare Dining Spaces for Improved Patient Satisfaction

By |June 23rd, 2016|Design - Build|0 Comments

Competition between healthcare facilities is on the rise. Both patient and staff satisfaction is necessary to keep your operation moving forward. Happy employees mean you’ll attract the best talent, which will then draw more patients. And with patients come their families, sometimes spending weeks or months in the hospital. Where does foodservice fit into all […]

1406, 2016

5 Tips for Foodservice Equipment Cleaning & Maintenance

By |June 14th, 2016|Foodservice Management|0 Comments

The equipment used in a commercial kitchen is often thought of as reliable and able to handle high-volume use. However, kitchen production can come to a halt if a piece of equipment unexpectedly shuts down. To avoid malfunctions and to keep your operation running smoothly, proper equipment care and maintenance are essential.

Read on for five […]

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