As chefs whip up healthier meals in the kitchen, they’re also cooking with “greener” equipment. For those with the inclination and the budgets, the idea of reducing a kitchen’s carbon footprint is becoming more popular in the move towards sustainable operations.

It’s no secret that purchasing refrigeration and ice-making equipment doesn’t likely generate too much excitement. In fact, since it can last 10 years or longer, investment decisions are less about the glitz and glamour and more about practicalities.

Foodservice operators work in a world where budgets are getting tighter, margins are getting thinner and trained staff are getting harder to keep — or even find. For many, one of the best ways to maintain stability and cost savings in the kitchen is to invest in labour-saving equipment.

Bigger is better — at least when it comes to the world of entertainment systems in foodservice. As technology evolves, patrons are seeking an immersive entertainment experience, so bars and restaurants are obliging and putting big bucks into eye-popping television and sound systems.