Waste reduction is a hot topic these days, with a call for the food industry to address. Did you know 4%-10% of food purchased by foodservice operations is discarded before it reaches guests? This paired with Caymans ever-increasing “Mount Trashmore,” leaves us all as a community to find a solution and help minimize waste. 

The Ghost kitchen is a 21st-century innovation that promises to deliver more sales and optimize and expand delivery service at a minimal cost. In this article, you will learn what a ‘ghost kitchen’ is, why they are popping up worldwide, and how it fits into the future of foodservice.

Stainless-steel pots and pans are often the ‘workhorse’ of the kitchen. Investing in new stainless-steel cookware is exciting, and it is refreshing to cook with brand new, superbly clean pots, pans, and utensils. A few services down the line, it’s likely for burnt food to start sticking on...

Operators are continually finding new and greener ways to incorporate uniqueness and innovate their business. Here are five trends that will help drive equipment-purchasing decisions this year. On-demand ventilation, ware washers with built-in heat-recovery systems, ventless appliances,  green-energy alternatives...

Whilst some may question the importance of planned maintenance. Whether maintenance agreements are worth the expense or not, we share some insights from writer Toby Weber in an article written for FOODSERVICE EQUIPMENT AND SUPPLIES MAGAZINE. “How should operators ...

When it comes to high-quality, reliable equipment, PDL can help you. No matter how big or small your operation may be, we have solutions for all. Check out what our partners over at Alto-Shaam are doing when it comes to exclusive ventless-technologies that set them apart from the competition.