Important Controls for Dry Aging Your Beef

Posted by W.D. Colledge on Apr 5, 2019 12:43:30 PM

One of the biggest trends in the center of the plate is beef. In so many ways, the steak is returning to prominence.

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Topics: RDT, Eco-Cool, refrigeration

A Quick Look at the Breakdown of Energy Consumption in Commercial Kitchens

Posted by W.D. Colledge on Apr 4, 2019 4:25:02 PM

Out of all the building types in Canada, restaurants are some of the largest consumers of energy. In fact, according to Energy Star, restaurants and other types of similar foodservice operations consume more than two and a half times the amount of energy per square foot as other commercial buildings.

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Topics: energy, energy efficiency

A Look at Canada’s Eco-Friendly Straw Trend

Posted by W.D. Colledge on Mar 22, 2019 2:50:55 PM

Locations across North America are getting in on the eco-friendly straw trend.

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Topics: TableCraft, straws

What Frontline Can Do for Your Frying Oil Program (and for the Five Guys Burger Chain)

Posted by W.D. Colledge on Mar 13, 2019 5:29:48 PM

Imagine if you could know all the important information you need about one of your most profitable products. Now, imagine if you had that information in real time, in a variety of formats, and it could help maximize the profitability of that product?

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Topics: Pitco, frying, Frontline

Questions to Ask Before Buying Restaurant Patio Furniture

Posted by W.D. Colledge on Mar 8, 2019 12:42:27 PM

The winter holidays are over, so that means one thing. Summer.

In some ways we’re kidding. In some ways we’re not. No matter how you look at it, though, we only have a few short months of true summer temperatures here in Canada, and the foodservice operations that plan ahead are the ones who are best prepared to take advantage of the summertime, al fresco profit potential.

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Topics: Grosfillex

What Are Drain Water Tempering Devices and When Should You Use Them?

Posted by W.D. Colledge on Feb 28, 2019 3:39:54 PM

A drain water tempering device is a small unit about the size of a stapler that prevents damaging, hot water from going down the drain. Essentially, it recognizes when water is too hot, and it adds cold water to the mix before it is drained.

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Topics: Cool Drain Flow

Introducing All the Little Things You Need to Develop a Successful Foodservice Business

Posted by W.D. Colledge on Feb 12, 2019 7:27:35 PM

We all know about the big pieces of equipment, those sexy, stainless steel units with all the fire and charcoal. But what about all the little, unsung supplies that help chefs and foodservice operators perform all the smaller tasks that are so essential to a successful business?

W.D. Colledge is happy to announce we are now partnering with a company that makes this their primary goal.

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Topics: warewashing, Carlisle, smallwares

The Importance of Redundancy in Your Commercial Refrigeration

Posted by W.D. Colledge on Jan 31, 2019 10:27:30 AM

Even in the Great White North, our commercial refrigeration can take a beating. Especially in summer months when refrigeration is usually running at capacity to keep up with warmer temperatures, making sure we have a "plan B" in case our refrigeration goes down is important.

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Topics: RDT, Eco-Cool, refrigeration

[Infographic] Choosing the Right Ice (and then Finding the Right Ice Maker)

Posted by W.D. Colledge on Jan 24, 2019 12:48:01 PM
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Topics: beverages, Hoshizaki

The Basics of Stainless Steel Part 2

Posted by W.D. Colledge on Jan 11, 2019 4:22:04 PM


In part one of this series, we took a close look at the elements that comprise stainless steel, as well as the four different grades that are used to create most of our foodservice equipment. Here in part two, we'll take a look at the different types of stainless steel applications. 

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Topics: stainless steel