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How Busy Kitchens Maintain Optimal Fryer Oil
Fryer oil management has a direct impact on food quality, operating costs and kitchen consistency. For busy operations, maintaining strong daily routines and using equipment designed to support regular filtration can help teams get more value from every vat of oil. What determines great fryer oil quality? It is not how little or how frequently…
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Cold Coffee Is Booming in Canada. Meet Iced Java, the Frozen Coffee Program That Cashes In.
Count the clear cups in your town this summer. They’re in the drive-thru line, at the gas station checkout, in the cooler aisle, on the campground picnic table. Cold coffee has gone from a seasonal treat to a year-round habit, and operators without a frozen cappuccino machine on the counter are watching customers carry that…
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The Equipment Behind the Crunch: Korean Fried Chicken Equipment for Restaurants
Korean fried chicken has had quite a run. What started as a niche offering in a handful of Korean-owned restaurants has become one of the most talked-about food categories in Canada. In Vancouver, the scene has exploded — spots like Chicko Chicken, Nene Chicken, BBQ Chicken, Kosoo, and newer additions like Jeju have built real…
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6 Essential Foodservice Equipment Solutions for Golf Courses and Country Clubs
Golf in Western Canada had its strongest season in years. According to NGCOA Canada’s 2026 Pulse Report, rounds played rose 7.9% in 2025 — the fifth consecutive increase — and food and beverage revenues across Canadian courses climbed 9.0%. Western and Atlantic Canada led participation growth, with several provinces posting double-digit increases. The golfers showing…
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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…
