How-To

Case Study: The Perfect Combi Oven For A Seafood Restaurant

October 26, 2016Frank Barrett-Mills CEC ACF CFP CFSP Director of Culinary Affairs and Training Standex Cooking Solutions Group Executive Chef in Residence

The Lighthouse Seafood & Deli in New Market, Maryland needed to replace some worn out convection ovens that were not keeping up with customer demand. BKI teamed up with MTS distributors to install a new BKI® Combi-King® Combination Oven to provide the restaurant with higher capacity and faster cooking.

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How-To

Prime Rib Perfection

August 17, 2016Frank Barrett-Mills CEC ACF CFP CFSP Director of Culinary Affairs and Training Standex Cooking Solutions Group Executive Chef in Residence

A beautiful prime rib is just the thing to give even the smallest restaurant a big reputation. While this big hunk of wonderful meat might seem intimidating, with the right equipment your top menu item can be sublime every time. Here's how.

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How-To

Making profits go ‘round and ‘round.

May 14, 2016Frank Barrett-Mills CEC ACF CFP CFSP Director of Culinary Affairs and Training Standex Cooking Solutions Group Executive Chef in Residence

As the originator and reigning industry leader in rotisserie ovens, it's no surprise that BKI offers the largest selection, with something to suit every kind of business.

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How-To

Choosing The Right Deep Fryer

May 14, 2016Frank Barrett-Mills CEC ACF CFP CFSP Director of Culinary Affairs and Training Standex Cooking Solutions Group Executive Chef in Residence

Offering food that always tastes crispy, fresh and downright mouthwatering your brand loyalty can grow exponentially. Let us show you how.

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How-To

Smokin’ Hot…and Cold!

May 14, 2016Frank Barrett-Mills CEC ACF CFP CFSP Director of Culinary Affairs and Training Standex Cooking Solutions Group Executive Chef in Residence

Smoked bacon. Smoked turkey. Smoked cheese. These days, if something will hold still long enough, someone is going to want to smoke it. And with good reason.

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