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For most foodservice operators, what happens on the roof is a distant concern compared to the daily challenges happening at ground level. There are always issues to deal with, including staffing, food prep, customers, maintenance, purchasing, food cost control, and more.
As the hustle and chaos goes on in the kitchen, there is often a quiet and costly issue being overl...
Event venue kitchens don’t always operate like traditional restaurants. Some are full commercial kitchens, while others are used more for prep, warming, plating, staging, or supporting outside caterers. But that does not mean ventilation matters less.
In banquet halls, wedding venues, conference centers, and other event spaces,