Specifi® Blog

Specifi® is proud to bring you the very latest on restaurant kitchen design innovation.

Create the ideal catering kitchen for your needs

By Foodservice Equipment Reports

  Not all kitchens are created the same. What you need from a residential kitchen almost certainly differs from what you’d like to see in a commercial kitchen, and a catering kitchen is a space unique unto itself. Without a slew of guests happily chatting at tables beyond the kitchen’s double doors and a service…

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From Factory To Kitchen

By Foodservice Equipment Reports

Different situations can call for purchasing through different channels that you might not otherwise use. But a general set of guiding principles can help. Foodservice equipment and supplies arrive at your door through myriad means. The foodservice industry, like media and communications companies, offers an increasing number of channels you can access to get what…

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3 Reasons to Visit Specifi® at HOST in Milan

By Foodservice Equipment Reports

With over 2000 exhibitors at this year’s Host exhibition in Milan, demonstrating solutions that range from pizza ovens, smallwares to software applications. How you will spend your time and make the most of your visit will not be an easy task. To aid your decision making process Specifi® has provided you three reasons why visiting the…

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Maintenance Tips For Accelerated Ovens

By Foodservice Equipment Reports

Accelerated ovens, also called fast-cook or high-speed ovens combine several heating technologies (including microwaves, impingement and radiant heat) to cook a variety of foods to golden perfection in a fraction of the time and space a traditional oven takes. They are sturdy, reliable kitchen appliances. But keeping these ovens in good working order begins with…

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Design a commercial kitchen should be as thrilling as it is intuitive

By Foodservice Equipment Reports

The elements that make an industrial or commercial kitchen different from other food preparation spaces are the same things that can make a commercial kitchen phenomenally effective, and it has everything to do with design. Commercial kitchen design is like laying the foundation to a house. You can certainly change things at a later date, but…

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Induction Seduction

By Foodservice Equipment Reports

Walk into just about any relatively new hotel kitchen from Malaysia to Moscow and you’re likely to see nothing but a gleaming flat glass surface on the cookline. Induction cooking has been mainstream in Europe for years and has spread around the world. Here in the U.S., many if not most of us still prefer…

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Anatomy Of A Well-Designed Bar

By Foodservice Equipment Reports

The key to good bar design is efficiency; the fewer steps a bartender has to take, the more drinks he or she can make per hour and the higher the bar’s sales. Proper layout, smart space allocation and incorporating all of the tools and equipment required to run and maintain the bar are critical. Frankly,…

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Ways Social Media Is Changing The Restaurant Industry

By Foodservice Equipment Reports

Every second, 12 newly active mobile accounts spring up on social media, steadily adding to the 2.3 billion social media users currently active worldwide. Social media is a bona fide global phenomenon, and it’s changing the way we experience everything from day-to-day communication to eating out. Restaurants have become hotbeds of smartphone activity as consumers happily snap…

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5 Tips For Designing An Efficient And Functional Kitchen

By Foodservice Equipment Reports

Success in the hospitality industry requires a good plan, and that’s especially true when designing the blueprint for a commercial kitchen. A restaurant’s kitchen serves as both the heart and brain of the business and all its employees — ideally churning out creativity and galvanizing financial growth in equal measure. When a kitchen’s design is…

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The evolution of Computer Aided Design to Building Information Modelling in the Food Service Industry

By Foodservice Equipment Reports

Before computers were a common place in offices. Commercial kitchen designers were regarded as draftsmen. Some of these draftsmen spent years perfecting their trade. They would create their kitchen plans using a diverse type of materials, specialist pens and pencils drawn by hand on a drafting board. It was a pain staking delicate process. Mistakes…

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