PROUDLY CANADIAN

When a brand-new oven or ice machine arrives at your kitchen, it’s exciting. You see the shiny stainless steel, and you want to get it working right away. Many restaurant owners think that setting up a new machine is simple. You take it out of the box, hook it up to the gas or water line, and turn it on. Job done. Unfortunately, this mistake can cost you a lot of money down the road. Unboxing a machine and matching the plugs to the wall does not mean the machine is actually r

When a walk-in cooler struggles to hold temperature or a line fridge begins to act up, most kitchen managers focus only on the immediate threat. They worry about food spoilage, health inspections, and the repair costs. It is easy to view a commercial kitchen as a collection of separate pieces, each with a specific role. An oven cooks, a refrigerator cools, and a dishwasher cleans. If one breaks, you call a technician for that appliance, assuming the rest of the kitchen remain

Every restaurant has done it at some point. Something breaks, and the kitchen finds a quick workaround. Whether that is the cooler door that needs an extra push to close, or the oven heats unevenly, so staff rotate trays halfway through cooking. At first, these small fixes feel harmless. The kitchen keeps moving. Service continues. Customers still get their food. But over time, temporary fixes can quietly create bigger and more expensive problems. That is why the proper resta

Most restaurant owners worry about the big things during a health inspection, like expired products and health and safety issues. Not that those aren't important. However, it may be surprising to learn that many inspections are negatively affected by minor equipment issues that often go unnoticed until the inspector points them out. That could be a cooler that is just too warm, a leaking gasket, or a dishwasher that is not sanitizing properly. This is why regular commercial e