There's a slow shift occurring in the foodservice industry where operators are moving away from gas-powered equipment in favor of ventless, induction, and electric units. There are various causes that are promoting these shifts including the cost of expensive HVAC overhead and ductwork, the effects gas-powered units can have on the environment, general staff safety, and even regulations. Let's explore the turn to ventless, electric, and induction.

As a foodservice operator, you'll face unique challenges such as the ever-present need to reduce utility costs, improve operational efficiency, and tackle labor issues, which are now more prevalent than ever. If these five objectives can be achieved, the odds are greater for a successful and profitable foodservice business.