As fall approaches, restaurant and foodservice operators are preparing for seasonal menu shifts, higher foot traffic, and end-of-year business goals. Whether you're opening a new kitchen, expanding, or replacing aging equipment, one key question comes up: Should you invest in new equipment or buy used?

Both options offer benefits—and trade-offs. The right decision depends on your operation’s size, budget, long-term goals, and specific needs for the season ahead. Let’s explore the pros, cons, and considerations of buying new vs. used equipment this fall.

With warmer weather comes an explosion of outdoor events — from food festivals and farmer’s markets to catered weddings, company picnics, and community fairs. For food service businesses, these events are a golden opportunity to connect with new customers, expand reach, and boost revenue.

But success at outdoor events hinges on one thing: the right portable equipment. When you're working outside the comfort of a commercial kitchen, mobility, durability, and functionality are everything.

Here’s a guide to the best portable equipment to keep your service smooth, your team efficient, and your customers satisfied.

When the summer heat sets in, commercial kitchens can become sweltering environments. With multiple heat-generating appliances running simultaneously—like ovens, fryers, and grills—kitchen temperatures can easily spike beyond comfortable or safe levels. This not only puts a strain on your staff but also on your equipment. Overheating can lead to malfunctions, reduced efficiency, and even costly breakdowns.

Here’s how you can protect your kitchen equipment from overheating during the summer months and keep operations running smoothly.

Opening a restaurant is an exciting venture—but it can also be overwhelming. From building out your menu to designing your space, one of the most critical steps is outfitting your kitchen with the right equipment. The right setup ensures your team can prep, cook, store, and serve efficiently from the very first ticket.

In the ever-evolving landscape of the restaurant industry, external factors such as tariffs can significantly impact operations and profitability. Tariffs—taxes imposed on imported goods—affect the cost of ingredients, equipment, and other essential supplies that restaurants rely on daily. For restaurant owners, understanding how tariffs influence food costs is critical to making informed business decisions and maintaining a profitable menu.