Increasing profit margins and the number of repeat restaurant visitors require more than hungry people and a meticulously plated meal. So how can commercial kitchens stay ahead of trends and help their teams increase customer loyalty?

Yes, it's early November. Yes, in some department stores, holiday displays have been out for more than a month. It's also time to start thinking about holiday office parties and winter-themed celebrations. Yes, we have a checklist to help you make the most of your service, but first some basics. 

We're changing the way we look. We're changing in large part because of the ways our company has changed, and we wanted to take a few moments to talk about what the new P3 Reps brand was created and what that means for you.

Ever order a beer, have that beer arrive in front of you, and see grease marks all over the side? What about a glass of wine? Ever order a pre-meal Chardonnay and see lipstick marks on the glass? Not pleasant, huh?

A profitable serving line depends on a lot of factors. What is being served? How is it served? And what sort of planning went into the event? From the food selection to the format of the line, let's take a closer look at the components needed to create better buffets and more profitable serving lines.

Gas booster water heaters just took the next step in their evolution with the PT Series Booster Water Heaters from Hubbell. Engineered with Hubbell’s patented VariFlame™ temperature control system and an array of innovative features, it's far ahead of other gas booster heaters in its class.