Culinary Solutions Centers : April 13, 2018
HRI is pleased to open the doors to our two premier Culinary Solutions Centers – the ultimate collaborative space designed exclusively for consultants, dealers, and end-users to explore and experience the latest in foodservice equipment, technology and trends.
Metro Mightylite Sales Promotion! : December 8, 2017
CALL YOUR HRI TEAM TO HELP YOU WITH YOUR MOBILE STORAGE SOLUTIONS! METRO IS NOW OFFERING AN EXCLUSIVE END-USER PROMOTION FOR FREE METRO ACCESSORIES WITH QUALIFYING PURCHASES. SEE BELOW FOR MORE INFORMATION. We are running this promotion throughout the US & Canada through the end of February. Buy 4 Mightylite carriers and receive […]
Congrats to these Manufacturers! : November 27, 2017
ITW FOOD EQUIPMENT GROUP RECOGNIZED BEST IN CLASS – 17 CONESCUTIVE YEARS
(since FE&S initiated the awards in 2001)
Indiana School Nutrition Association 2017 Annual Conference Gives HRI an Opportunity to Talk about Energy Savings! : November 27, 2017
One word (and an exclamation point) comes to mind when I think of the ISNA Annual Conference: BUSY!
Five Ways Vulcan Equipment Can Help You Make the Most of Your Small Restaurant Kitchen : July 19, 2017
An oft-touted rule of thumb says that the size of a restaurant kitchen should be in proportion to the number of seats in that restaurant. Specifically, common wisdom recommends five square feet of kitchen space for every restaurant seat. However….
Small on Space, Big on Return: The Vulcan Minijet™ Combi Oven : June 30, 2017
Goodbye Complexity. Hello Capability. It’s a revolution in simplicity. Finally, the Minijet™ makes combi cooking as easy as ABC, all in an oven sized to thrive in your kitchen. The Minijet™ takes the complexity out of combi cooking so you can take full advantage of the speed, precision and versatility combis offer.
Maximizing Space in a Small Commercial Kitchen : April 6, 2017
If you have a small commercial kitchen space or a restaurant kitchen with an awkward layout, then you’re likely all-too-familiar with the challenges associated with a lack of functional space. Unfortunately, space issues can have a negative impact not only on your kitchen staff’s efficiency, but on cleanliness and food quality as well. The good […]
NEW TOOL: Vulcan’s Kitchen Equipment Guide : March 9, 2017
Today’s independent restaurant owners have a lot of choices when it comes to selecting the right equipment for their unique operational needs. The process of understanding all of the options in order to make the most educated purchases can be time-consuming and fraught with uncertainty—until now, that is. We’re delighted to announce the launch of a brand-new […]
Hobart Expands Its Reputation for Best in Class Warewashers with the Next Generation C-Line : January 30, 2017
The New CLen. Hobart’s CLen Warewasher turns dish washing into a science, using industry-leading technology to rack up more clean dishes in less time. Available in CLeN Base (New Doors + Pot and Pan Mode), CLen Energy Recover (20% energy and water savings), and CLen Advances models (ASR + 20% energy Savings), the CLeN is your clearest choice. […]
American Panel – An Insider’s View of the best Cold Rooms in the Industry! : January 20, 2017
HRI Is pleased to represent the next generation of foamed-in-place walk-in coolers, freezers and insulated buildings from American Panel. A unique new blend of the latest manufacturing technology and advanced product features. American Panel has perhaps the most thoroughly scrutinized production process in the industry. Their dedication to zero defect manufacturing and product reliability produces […]
New Institute of Culinary Education Installation Features Gaylord Ventilator Systems : December 12, 2016
That’s Equivalent To 18 Restaurants! In 2012, the Institute of Culinary Education challenged Jacobs | Doland | Beer to design a new 74,000 sq ft culinary teaching facility over a single expansive floor at Brookfield Place located in lower Manhattan. The Institute of Culinary Education’s facility includes 41 ELX hoods controlled by a custom-programmed AirVantage […]
When Is it Time to Replace Your Commercial Cooking Equipment? : November 10, 2016
Measuring the Lifespan of your Commercial Cooking Equipment Purchasing quality commercial restaurant equipment for your kitchen can be a big investment. With the proper care and maintenance, you can protect your investment for many years to come; however, there will be a time when the lifespan of commercial kitchen equipment will come to an end. […]
Introduction to Commercial Food Steamer Equipment : October 27, 2016
Steamers are a workhorse in any professional kitchen – most often utilized in K-12, casino, lodging, healthcare, independent restaurant, and college/university operations. A commercial food steamer is used to quickly and efficiently cook menu items such as shellfish, rice and vegetables, steamers are reliable and easy-to-use. Steam cooking enables operators to reduce both labor and […]
ENERGY STAR® Certified Commercial Food Service Equipment Buying Guide : October 13, 2016
With energy and labor costs on the rise, commercial kitchens everywhere are looking for ways to save money. One of the easiest and underutilized ways to improve your bottom line is to purchase a piece of ENERGY STAR® certified commercial food service equipment. Although it might have a larger price tag than non-certified equipment, by combining the energy savings you’ll receive plus the rebates available after purchase, you can be assured the return on investment will be significant.
How to Create an “Efficient” Dishroom for Your Operation Today : September 29, 2016
In my travels as the Hobart rep over the last 14 years in Indiana I have noticed several things about how the dishroom layouts of old really do not work for the operations of today. So many times I will go into a dishroom and see 2-3 different scrapping stations, dishmachines with pre-wash tanks, small clean tables…
Appealing to “The Senses” in School Serveries : September 8, 2016
We all know that the challenges facing School Foodservice are always-changing and the list of demands never gets shorter! As a result, servery equipment must be designed with not only flexibility in mind, but also the intent to create an “appealing customer experience.” Kids today have more choices than ever when they wander out into the public realm, and the way merchants market to them is drastically different than when most of us grew up…
InSinkErator “PowerRinse” Collector : January 19, 2016
About the Product The “PowerRinse” Waste Collection System improves kitchen efficiency by increasing pre-rinse and scrapping speed, while reducing bulk waste without grinding. With PowerRinse, operators can now double or even triple their speed. Powerrinse utilized 50 percent less fresh water per hour than competitive units – only 1 GPM. Scrapping and pre-rinsing can be accomplished […]
Metro C5 “4-Series” Heated Cabinets : January 2, 2016
About the Product: Metro’s innovative hybrid polymer/stainless steel design exceeds traditional double wall fiberglass cabinet construction by replacing the costly exterior layer of sheet metal with foamed-in-place polyurethane insulated polymer panels.Performance and value at the 4-front of innovation, Insulation Armour™ Plus provides superior energy efficiency, built-in vertical handles, and full body bumper protection at the […]
Ovention Cooking Technology Changes the way we Cook…. : February 24, 2015
From Ovention. Serving healthy, flavorful school meals doesn’t just mean offering whole grains, fruits and vegetables. It also means that school foodservice directors have to figure out the healthiest and most efficient way to prepare those meals—which, when working with limited kitchen space and out-of-date equipment, can be easier said than done. In fact, […]
HRI and Multiteria Work with Klondike Elementary School to Update Their Serving Line : May 6, 2014
Klondike Elementary’s food service director needed to replace the existing server to increase efficiency, participation and provide visual impact for their food service program. The existing serving lines didn’t have any flexibility. There were 4 hot wells and no cold wells, consequently they had to keep their fruit in a reach-in or set out on a […]