Welcome to the Pace Reps Foodservice Equipment Blog

Like many other industries, the food service industry continues to grow and evolve on an ongoing basis. The challenge of adapting to customers’ ever-changing tastes and expectations has driven the need for greater production, efficiency and versatility in the kitchen, all of which has led to exciting developments such as combi ovens, high speed ovens, microwave ovens and more.

And while those newer kitchen tools are likely here to stay, there is still the need in most kitchens for a reliable workhorse that has stood the test of time: the commercial range.

Producing large-scale meals for schools, restaurants, and healthcare facilities can involve a lot of time and labor.  But producing large amounts of fan favorites like tacos and spaghetti meat sauce becomes much less burdensome when cooking ground beef logs overnight in the RATIONAL iCombi Pro oven.

Even with the best of protocols in place, every food service establishment contends with the challenge of excess food waste. To confirm this one need only see the number of trash cans or dumpsters that are full of foods that have gone bad before they were able to be used. 

Enjoyed in many parts of the United States, beef brisket can be cooked in a variety of ways. No matter how you serve it, making sure it’s seasoned and properly cooked can make or break your brisket meal.

Food prep and cooking consumes a lot of time in a restaurant environment. Stirring, adjusting temperatures, and preparing multiple portion sizes can eat into your kitchen's efficiency and labor costs. Help eliminate these issues and increase your kitchen's productivity with intelligent cooking from the Rational iVario Pro. By adapting to your kitchen staff's habits, adjusting cooking paths, and making sure no food boils over or burns, the iVario Pro gives your team more time for other tasks and makes sure each dish turns out perfectly.

Anyone who has spent time in a commercial kitchen knows that details matter. And one of the details that can matter most to kitchen personnel is the floor in their work area. With a wide variety of flooring systems available, it can be difficult to choose the best flooring solution for a commercial kitchen. So it’s worth considering the qualities that are truly most important to have in any kitchen or walk-in cooler/freezer flooring system.

Since the introduction of the first commercial bowl-type food processors by Robot Coupe almost a half-century ago, these units have become indispensable equipment to commercial kitchens around the globe -- and for good reason. No other machine provides quite the same versatility to chop, blend and mix that a bowl food processor provides. From processing puree diets for healthcare, blending sauces and salad dressings, chopping nuts and making bread crumbs, to mixing doughs and batters, bowl food processors provide solutions considered essential to almost any foodservice operator.

Foodservice has spent the last 14 months focused on delivery and to-go options to keep up with local and state mandates as well as to offer safe solutions to consumers taking precautions when out in public.

As schools open back up, finding innovative ways to reduce long lines and break up large crowds during breakfast and lunch looks a little different. Some schools are utilizing classrooms for meals and bringing options directly to students while others are splitting lunch crowds into smaller groups and alternating time periods for eating. Many campuses are finding success by offering pre-packaged grab and go options, which is helping to offset the strain and stress of dealing with certain COVID-related concerns.  

Every day in the United States, children go to bed hungry. According to the non-profit organization No Kid Hungry, around 13 million children in the country live in food-insecure homes -- meaning their homes don't have a reliable way to get an adequate amount of food daily.