Specifi Blog

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

ChopShop Gets It Right

By Foodservice Equipment Reports

Big plans lie ahead for ChopShop: 4 projects are better than 1 When private equity firm Hargett Hunter Capital Partners, Raleigh, N.C., purchased in 2016 the Original ChopShop, an approachable, natural food restaurant with three units in the Phoenix area and a nearly cult following, it had big plans: to take the concept national. But…

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The New Concept of Italian Cuisine in Miami

By Foodservice Equipment Reports

Schwartz’s vision drew on his love of Italian cuisine and renowned French interior designer Philippe Starck created Fi’lia’s front-of-house décor. In 2015, Chef Michael Schwartz (above)—iconic South Florida restaurateur, owner of The Genuine Hospitality Group, James Beard award winner and cookbook author—stepped up to create a new concept on the ground floor of one of…

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Showing Off Gelato

By Foodservice Equipment Reports

Creamy, dense, and intensely flavored, gelato is hard to resist, and a growing number of consumers don’t even try. However, this traditional Italian treat is generally an impulse buy. So, as you seek the right setting for this frozen gem, you need to start by showing off. Suppliers offer plenty of display cases to do…

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Life In The Fast Lane

By Foodservice Equipment Reports

How fast is fast? When you have a line of very hungry customers, “now” sometimes isn’t fast enough. At least three potential challenges can stand in the way of fresh food fast: a location that can’t accommodate ventilation over the cooking equipment; a staff not trained to cook (and a lack of budget to hire…

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Convection Oven Care

By Foodservice Equipment Reports

We live in a world of multi-functional equipment, designed to make our lives more efficient, but sometimes the simple approach is still the best. And so it is with standard convection ovens. Although there are other ovens that cook as well as do so much more, many kitchen operations only need a reliable convection oven…

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Anatomy Of An Island Suite

By Foodservice Equipment Reports

For the best tips on designing an island suite, we turned to J. Russell Stilwell, FCSI, Principal of Next Step Design, Annapolis, Md., who has designed hundreds of these compact powerhouses over the past 30 years. Island suites, which must always be built perpendicular, not parallel, to the service window or pass, have the ability…

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Tips For Finding The Right Water-Filtration System

By Foodservice Equipment Reports

Water is the lifeblood of the commercial kitchen, where gallons and gallons flow through expensive equipment and land in the cups of your customers. Although water looks deceptively clear, it contains substances that can affect the taste of everything from soups to sodas and cause thousands of dollars in equipment damage if not managed. Protect…

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Fab-Tastic Journey

By Foodservice Equipment Reports

So you need to spec some equipment, or maybe some décor items. As if you don’t have enough choices among the thousands of suppliers of off-the-shelf pieces out there, there’s a whole other universe of custom fabrication. You can get custom-spec stainless fabrication, or custom millwork for wood or other materials. There are dealers who…

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The Communicating Kitchen Movement

By Foodservice Equipment Reports

Operating a restaurant profitably is a complex process built on many tasks and many costs. In a business environment that’s more competitive than ever before, site operators and chain executives alike are on the hunt for any way to trim costs without sacrificing the quality of the food or the customer experience. With more sophisticated…

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Cold to Go

By Foodservice Equipment Reports

They’ve become ubiquitous. You see them everywhere—on end aisles and the foot of the checkout lanes in supermarkets, on the counter of a snack cart in an office lobby, against the wall of a campus or retail bookstore, in the middle of a cafeteria servery, even built in to the counter of a coffeeshop. Refrigerators…

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