When your whole restaurant lives inside a few dozen square feet on wheels, choosing equipment for a food truck can feel like playing a high-stakes game of Tetris. Food trucks are a great way to break into the restaurant world—you don’t need as much money or planning as if you…

Choosing the right commercial cooking equipment is one of the most important decisions you’ll make for your kitchen. Whether you’re running a busy restaurant, managing a catering operation, or outfitting a food truck, it is important to know the pros and cons of gas vs electric commercial cooking equipment.  Performance,…

Restaurant kitchens run on energy: not just the energy of your staff and customers, but on the energy required to power the equipment that keeps everything running. But energy costs continue to rise, consuming an increasing share of a restaurant kitchen’s resources and expenses. There’s no shortcut to meeting your…

Commercial refrigeration systems are the backbone of any foodservice operation. From walk-in coolers and reach-ins to prep tables and undercounter units, refrigeration keeps ingredients safe, operations efficient, and customers satisfied. However, even the most reliable equipment requires regular service to perform at its best. Knowing how often to service your…

2026 is set to be a pivotal year for the foodservice industry. With rising labor costs, shifting customer tastes, and ongoing spikes in ingredient prices, business owners will need to find innovative, more efficient ways to keep their kitchens running smoothly in the new year. At Serv-Ware, we keep a…

In a kitchen, time really does equal money. With so much hands-on work happening at once, keeping a kitchen running efficiently can be the difference between turning a profit and constantly playing catch-up. Efficiency in a kitchen can take many forms, like setting up the layout to make moving around…

Opening a new restaurant is exciting—but it can also be stressful.  From hiring staff to designing your menu, there’s plenty to figure out before opening day—including what restaurant equipment you’ll need. For new owners working with tight budgets, deciding what equipment your kitchen really needs can feel overwhelming. But this…

Food trucks started as a fun food trend in the early 2010s, but have turned into a permanent part of how we eat today. It’s easy to see why they took off: they’re an affordable way for entrepreneurs to enter the restaurant world while providing diners with fresh, exciting food…

The USDA estimates that between 30% and 40% of all food goes to waste. Food waste happens at every stage of the supply chain, with spoilage and incorrect food preparation being the main culprits on the commercial end. The right tools, such as commercial refrigeration and gas ranges, can prevent…

Now is the time for restaurants to start preparing for the holiday rush. For many restaurants and commercial food businesses, the holidays are an incredibly lucrative but chaotic time. To maximize the potential of the season, staying organized with tools like work tables and overshelves is essential. The holidays typically…