Fried food is getting a bad rap lately as the trend to healthier fare gains attention among today’s consumers, but that doesn’t mean the deep fryer should be given the old heave-ho. Despite what diners say, many are still chowing down on crispy fare, so restaurateurs looking to improve fried offerings and appeal to a wider audience, while maintaining cost and operational efficiencies, should keep up with trends in this equipment category.

POS technology has transformed from a hardware-based system to a software-integrated phenomenon

Some call it the icing on the cake; others say it’s the meat and potatoes that can deliver satisfaction. But, when  it comes to POS systems, these days it’s the fanciful applications that get all the attention. Integration with iPads, digital menu boards, tabletop ordering systems, video surveillance and wireless POS terminals are front-and-centre innovations bringing the wow factor to today’s technology conversation.

But talk to the experts, and they’ll tell you such examples are just a taste of what can be done with all the data generated by a POS system. In fact, before it’s time to layer on that icing, most operators don’t even know the value of what they already have.

Continuous food cutters and vertical cutter mixers process food at the flick of a switch.

Chopping, dicing or slicing is no sweat for chefs with formidable knife skills, but at some point, every toque relishes a little help from a food processor. Two basic types of units fit the bill: continuous feed cutters, with adjustable blades and cutting grids, which are ideal for slicing,  dicing, grating and shredding; and vertical cutter mixers (VCMs), best suited for puréeing, mixing dough and emulsifying dressings.

Whether air-cooled, water-cooled or walk-in, refrigeration systems should be unique to each foodservice operation

So, you need a new refrigeration system. It’s not a particularly sexy appliance, but admittedly it’s a key tool in any foodservice operation. Unfortunately, all too often, very little thought is given to adequate refrigeration equipment. And, although anyone retrofitting a restaurant kitchen should consult a design expert or manufacturer to get the skinny on the draws and drawbacks of the products available, below is a list of jumping-off points to kick-start the research process.