Chances are you’ve heard of Minetta Tavern, located in the bustling heart of Greenwich Village. This New York City institution, a fixture of the city's dining scene since 1937, reinvented itself more than a decade ago under the watchful eye of restaurateur Keith McNally and his team from Balthazar.
For top-notch meat slicers, look no further than Globe. Regardless of whether you manage a bustling kitchen in Manhattan, a trendy deli in Brooklyn, or a large-scale commercial kitchen operation, Globe has an extensive selection of options to meet your foodservice requirements.
Creating a commercial kitchen that is prepared for the future is a challenging feat. With ever-changing customer preferences, technological advancements, and sustainability objectives, it's crucial to remain current with the latest trends and factors. In this post, we'll delve into essential elements to consider when designing a commercial kitchen for 2023.
As a New York City bar or restaurant owner, you know that it's not just the drink that matters—it's the experience. In an industry where competition is fierce and the quest for differentiation is constant, the details make all the difference. And when it comes to serving beer, the glass isn't just a vessel, it's an integral part of the customer's experience.
As experts in kitchen and bar design, we understand the challenges that come with working around existing infrastructure to bring your kitchen and bar visions to life. From un-level floors to inconveniently located drains and pipes, the list of obstacles seems endless. However, we are thrilled to introduce Perlick's latest innovation, the Flex Mount Leg Kit, which is set to transform the way we approach these challenges.
In New York City, where every square foot matters and each customer counts, your restaurant faces a relentless pursuit of efficiency, innovation, and appeal. Amid the chaotic kitchen activity, the right cold beverage dispenser can not only enhance your guests' experience but also dramatically streamline your operations, addressing the quintessential NYC restaurant pain points: cost, space, and customer attraction.
As the foodservice industry continues to evolve, it's more important than ever for businesses to maximize their storage space and ensure they have the right equipment to meet their changing needs. That's where Continental Equipment Stands and Bases come in – offering a versatile and flexible solution that can be customized to meet the specific demands of your operation. Their base models offer an impressive host of options. Check out some of our favorite features below:
Wrestling with bulky, outdated kitchen equipment can grind any NYC restaurant to a halt. This is especially true when it comes to those hefty kitchen cabinets that are used for cooling, heating, and other purposes—NYC restaurant managers, chefs, and owners just don’t have the time or the kitchen real estate to deal with subpar units!
Every chef knows that Cambro is the industry standard for food storage containers. Like Kleenex is to tissues or Sharpie is to permanent markers, Cambro is to food storage containers. And it’s for a good reason: Cambro containers do exactly what chefs need them to do—keep food fresh, stack together nicely, and withstand the wear and tear of the busiest of commercial kitchens.
New York City chefs are as diverse as they come, cooking all sorts of cuisines and hailing from every corner of the world. But there’s one thing every chef has in common: their ultimate goal is to serve well-cooked food at the right temperature. The most common way to keep food at an optimal temperature is by way of the steam table. But this steam-based technology is messy, and puts food at risk of overcooking and burning.
