New York restaurant goers love to exercise their sweet tooth when they go out for a professionally prepared meal—as such, NYC establishments would be well served to satisfy that indulgence with cutting-edge dessert options.

Without a consistently cold refrigerator, many New York City restaurants would be frozen out of the industry. That’s why it’s crucially important to design your kitchen to include a high-end refrigerator unit with a reliable condenser as a centerpiece. 

Joshua Erdheim, equipment expert at PBAC sits down with Sam Tell for a discussion about food processors. He discusses which food processors make sense for foodservice operators based on food type and number of meals served.

Less flashy than a good chef’s knife and not nearly as obsessed over as cast iron cookware, can openers are often the forgotten kitchen essential. But across the food service industry, whether that’s a restaurant, school, hospital, hotel, or small eatery, having a reliable, commercial-grade can opener is the only way to crack into crucial canned ingredients. 

Thanksgiving is a time for family and friends to come together over comforting food, drinks, and lots of laughs. Unfortunately, it’s also a time for kitchen-based stress and crowded dining rooms. Thankfully, NYC restaurants are once again stepping up to offer hosts a break from the turkey day trials. 

The ice in a cocktail or alcohol-free drink has a major impact on its flavor and refreshment capability as well as customer appeal. Deciding which shapes and forms to use is important for operators, given the vital role that beverage sales and profits play during recovery. Regardless of whether your foodservice operation involves a hospital, school, hotel, or café, your operation needs the proper tools for proper service! Today we break down the eight distinctive types of ice Hoshizaki provides for optimizing on-trend beverages.

Space is always at a premium inside of NYC restaurant kitchens—a fact that becomes clear when you hear how many times a chef will scream, “behind!” while preparing meals for guests. But room to move isn’t only important for those around hot grills and the sauté station. It’s also crucial for restaurants to have as much storage space as possible.

Sam Tell isn't just the one-stop shop for all the foodservice supplies and equipment a restaurant needs. It's also your source for insights into the restaurant industry. 

We shine the spotlight on a handful of Sam Tell clients to celebrate their success and share what makes them special in our seasonal roundup. Take a look at this season's selections below: 

Chefs and other restaurant staff love to talk about grills, ovens, pots, pans, and all the best cooking equipment on the market. But they often overlook the nifty devices that are crucial to the success of the foodservice operation.

New York City restaurant kitchen designers love to talk about cooktops, grills, ovens, and every stainless steel piece of equipment you can imagine. But there’s an unsung hero in restaurants across the city—refrigerator compressors. Though far from flashy, these crucial components to any kitchen should be top of mind, even when they are bottom mounted.