HRI. A value-added resource for you, our customers.

HRI Adds Industry Veteran Dan Pearson to Its Team, Enhancing Support in Western Pennsylvania, Ohio, and West Virginia – Pittsburgh, PA

Dan Pearson is a seasoned Foodservice Equipment Sales Consultant with over 30 years of experience in the industry. Based in… View Article

HRI Expands into Ohio, Kentucky, West Virginia, and Western Pennsylvania with the Hiring of Industry Veteran Mike Minor – Columbus, OH

We are excited to announce HRI’s continued growth with our expansion into Ohio, Kentucky, West Virginia, and Western Pennsylvania. As… View Article

Lakeside – Ingenuity of Wheels – Featuring Breakfast Carts

  Since the onset of the COVID-19 pandemic the question has been asked over and over “Where will the kids… View Article

Structural Concepts: The Ultimate Vertical Combination of Refrigerated and Heated Grab & Go

Capitalize on modern consumers’ fast-paced lifestyle and increasing need for fresh, convenient snacks, or meal options with our latest Oasis®… View Article

Guide to New Hatco Products From This Year’s NRA Show

It was a whirlwind! The highly anticipated National Restaurant Association’s (NRA) annual show just wrapped up in the great Windy… View Article

Do you have a unique equipment operation need? HRI rep custom cooking, refrigeration and ventilation companies.

At HRI we are very fortunate and well known in the Indiana and Michigan area for selling back of house… View Article

Shelving taken to another level!

METROSEAL GRAY HAS ARRIVED!!! The greatly anticipated NSF approved, epoxy coated, MetroSeal Gray has arrived and it’s a fantastic choice… View Article

THE BENEFITS OF OWNING A TILTING SKILLET

Prepping, cooking, and serving food for a large crowd can be daunting. Not only does it need to taste good,… View Article

Centerline by Traulsen

Refrigeration Storage Built to Last that Won’t Break the Bank   As new independent restaurants or cafes are formed or… View Article

Road Map to School Reopening

Learn more how K-12 schools could be serving students differently this fall.

Improving Healthcare Satisfaction with the Use of Room Service

  Healthcare food service operations are constantly evolving to find better ways to serve fresh, safe, and appetizing meals to… View Article

Sanitization & Clean Kitchens: Your Dishmachine & the Coronavirus

In March, the World Health Organization declared a pandemic from COVID-19, the disease caused by novel Coronavirus (SARS-CoV-2), which caused… View Article

Revamp your front of house

Introducing Palmer Hamilton! It is with great pleasure that we can announce and welcome our new brand partners Palmer Hamilton… View Article

Ovention Ovens and You!

Boost K-12 Participation with Front of the House Vent-less Cooking School districts across the country are continually trying to find ways… View Article

Which hot food cabinet and when?

WHICH HOT FOOD CABINET WHEN? When selecting a cabinet for holding and or transporting food in a safe manner what… View Article

3 Reasons to Invest in New Foodservice Kitchen Equipment

Three Great Reasons To Consider New Foodservice Equipment If you are thinking that it is a good time to look… View Article

New System to Tackle Nonconsumable Food Waste, Contribute to 
Clean Energy Needs of Local Farm

A new food waste system at the University of Notre Dame is poised to reduce nonconsumable food waste on campus by more than 2,000 pounds per day …

The Future of Food Service Redefined

THE CHALLENGES Foodservice operations today face a growing struggle to serve fresh, fast, and nutritious food while catering to the… View Article

Appealing to “The Senses” in School Serveries

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.

Maximizing Space in a Small Commercial Kitchen

If you have a small commercial kitchen space or a restaurant kitchen with an awkward layout, then you’re likely all-too-familiar… View Article

For even heat distribution, the competition isn’t even close.

With the best temperature profile of any commercial gas charbroiler in its class, the VACB charbroiler offers more usable heat… View Article

Five Ways Vulcan Equipment Can Help You Make the Most of Your Small Restaurant Kitchen

An oft-touted rule of thumb says that the size of a restaurant kitchen should be in proportion to the number… View Article

Small on Space, Big on Return: The Vulcan Minijet™ Combi Oven

In a perfect world, you’d have all the room you could possibly need in your commercial kitchen. In the real… View Article

NEW TOOL: Vulcan’s Kitchen Equipment Guide

Today’s independent restaurant owners have a lot of choices when it comes to selecting the right equipment for their unique operational needs…. View Article

Hobart Expands Its Reputation for Best in Class Warewashers with the Next Generation C-Line

The New CLen. Hobart’s CLen Warewasher turns dish washing into a science, using industry-leading technology to rack up more clean dishes… View Article

American Panel – An Insider’s View of the best Cold Rooms in the Industry!

HRI Is pleased to represent the next generation of foamed-in-place walk-in coolers, freezers and insulated buildings from American Panel. A… View Article

Pouched Dispensing vs Portion Packs by Server Products

While portion packets may have their place in the food service industry – drive through, carry out and delivery –… View Article