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DSL Combi Oven Master Classes in Winnipeg and Port Coquitlam
Join DSL for Our Combi Oven Master Classes We’re opening our doors this spring, and you’re invited. Join us for a special open house and combi oven demo featuring Chef Frank Honings, Henny Penny’s Director of Culinary Innovation, North America. You’ll also have the chance to see our full lineup of foodservice equipment, meet the…
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Why the Henny Penny Combi Oven Is the Hardest-Working Piece of Equipment in Your Kitchen
One oven. Every cooking method. Every size kitchen. Every type of operator. If you run a commercial kitchen in 2026, you already know: margins are tight, labour is hard to find, and customers expect fresh, high-quality food served fast. Whether you’re running a grocery deli, a convenience store hot food program, a hotel kitchen, or…
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Canada’s Biggest Camping Season Is Coming. Is Your Food Program Ready?
How Campground Operators Can Turn On-Site Food and Beverage Into a Profit Centre Campground food service equipment might not be the first thing you think about when planning for summer, but it should be. Every year, millions of Canadian families load up the truck, hitch the trailer, and head for the campground. But 2026 is…
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4 Reasons Why Commercial Two-Sided Grills Are Transforming Quick-Serve Kitchens for the Better
In a high-volume kitchen, every second counts. Whether you’re prepping smash burgers, breakfast proteins, or chicken sandwiches, your grill can either slow you down or help you fly through the lunch rush. That’s why more quick-serve restaurants are turning to commercial two-sided grills. Also known as clamshell grills, these machines deliver speed, consistency, and labour…
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5 Reasons Commercial Milkshake Machines Are a Smart Menu Move in 2026
Milkshakes are having a moment, and in 2026, that momentum is only growing. From national QSRs to independent cafés, operators are adding milkshake programs to drive traffic, increase average order value, and create crave-worthy moments that keep customers coming back. With the right equipment and support behind it, a milkshake program can be one of…
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Top 3 Reasons Foodservice Equipment Is the Secret Weapon Against Labour Shortages
Labour shortages continue to challenge foodservice operators across North America. Hiring is harder, training takes longer, and turnover remains high—putting pressure on teams to do more with fewer hands. According to the 2026 State of the Foodservice Industry, operators are increasingly turning to automation, simplified workflows, and labour-saving equipment to stay competitive while maintaining quality…
