WHAT WE HAVE TO SAY.

Partnering with you means sharing insights that can help drive your business — and Our Take seeks to do just that. Here, we’re giving our view on the latest foodservice trends, operational challenges and the future of the industry. We hope it serves as a resource to help you do your job more efficiently, meet your customers’ needs head on and plan for tomorrow.

How Kitchens Can Handle Peak Order Volume Without Adding Staff
Posted By Chef Gregg, Corporate Executive Chef

Amid pandemic-related difficulties, new technology offers relief to labor- and time-strapped restaurants.

Distributor Spotlight: Five Point Kitchen Solutions

In this exclusive Q&A series, operators gain behind-the-scenes insight into our unique distributor partnerships.

Chicken Thighs: The new wings?
Posted By Chef Gregg, Corporate Executive Chef

After roughly twelve months of dealing with pandemic shutdowns, reopenings, vaccines and variants, consumers are in a spending mood. That’s good news for the economy overall, but when pent-up demand meets still-recovering supply, availability goes down and prices go up. It’s happening with lumber. It’s happening with chlorine. It’s even happening with ketchup packets. And now everyone is freaking out over the chicken shortage.

Distributor Spotlight: Solutions Food Equipment (SFE)
The Ghost Kitchen Market in France

In this exclusive Q&A series, operators gain behind-the-scenes insight into our unique distributor partnerships.

Distributor Spotlight: J.L. Lennard

In this exclusive Q&A series, operators gain behind-the-scenes insight into our unique distributor partnerships.

Three Advantages of Adding a Combi Oven to Your C-Store: Profits, Flexibility, and Throughput
Posted By Chef Gregg, Corporate Executive Chef

The pandemic changed a lot about the way people work and live. It’s had a huge impact on the entire foodservice industry.

OPEN VS. PRESSURE FRYING: CHEF GREGG KEEPS IT REAL
Posted By Chef Gregg, Corporate Executive Chef

A COMMON DEBATE: OPEN VS. PRESSURE FRYING

Meet Our New Chef: CEC Gregg Brickman

We are thrilled to introduce Corporate Executive Chef Gregg Brickman, one of our newest Customer Experience team members. In his role as CEC, Chef Gregg will provide a range of culinary support and expertise to our partners, from product testing to program development and everything in between. He will also offer equipment training to our domestic and international distributors. As Chef Gregg puts it, he is an ‘unlimited resource’ for our partners to tap into and be considered an extension of their internal culinary team. Check out our Q&A session below and get to know Chef Gregg!