February 2017 Blog

Producing Prime Rib Profitably with Thermodyne: A Roundtable with the Baker Street Team

For a restaurant, prime rib can be a big profit generator – or a big headache if it’s not cooked and held properly. Baker Street Steakhouse, in Fort Wayne, Indiana, is renowned for its prime rib. On an average weeknight, this fine-dining steakhouse serves up about 15 pounds of prime rib; on weekends, that number can be closer to 25 pounds. We asked the Baker Street team to tell us why they chose the Thermodyne and the Fluidshelf Technology to produce their delicious prime rib.

Posted in: Innovation

Restaurant Chain Triples Sales Thanks to Equipment Partnership

Drake & Morgan has outlined the difference that innovative foodservice equipment can make to a fast-growing restaurant operation after it was forced to bring in extra kit to cope with a seasonal spike in demand. Over the recent Christmas period, the volume of covers that the chain served almost tripled, leading it to call on supplier Thermodyne for help.

Posted in: Innovation

Thermodyne and American Griddle to Attend the 2017 NAFEM Show, February 9-11 in Orlando, Florida

Thermodyne Foodservice Products, Inc. and the American Griddle Corporation are pleased to announce that sales representatives from each company will be in attendance for the 2017 North American Association of Food Equipment Manufacturers (NAFEM) Show. The tradeshow takes place February 9-11 in Orlando, Florida at the Orange County Convention Center.

Posted in: Trade Shows & Events

Catering Food Warmers

A great way to ensure that your food will be at the perfect temperature when your client receives it is to use a commercial grade catering food warmer. A commercial grade catering food warmer will allow you to store large amounts of food. The food warmer will come equipped with wheels that will allow the warmer to be rolled around easily if moving is needed.

Posted in: Product Information