Adding additional make lines and re-configuring expo stations? Those are just a couple of methods being used to design the next generation of kitchens. Read about how restaurants are leveraging digital kitchens to keep up with increased to-go and delivery business.
Commercial kitchen equipment has become near impossible to come by. “Your question isn’t ‘What’s the cost?’ It’s ‘When can I get it?’” said Avanti CEO Mark Rossi.