Have Questions or Need Service for Existing Equipment?
Contact HRI today at 814-453-4747.
Contact HRI today at 814-453-4747.
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Read MoreLabor is the single most volatile cost on most kitchen P&Ls — and it's not going to get easier. Here's how the right equipment investments quietly recover labor hours that "hire more people" can't. Key Takeaways 1 M...
Read MoreFeaturing Blodgett Invoke Combi Oven & TurboChef Ventless Oven By HRI Commercial Food Service Key Takeaways 1 Combi cooking doesn't require a culinary degree The Blodgett Invoke's One Touch Controller builds cooking programs ...
Read MoreFilmed at Link2 Hospitality, Rochester, NY Featuring Chef Rob Schwalm By HRI Commercial Food Service Key Takeaways 1 Hood installation runs $5,000+ per linear foot By the time you add ductwork, an exhaust fan, and structural cut...
Read MoreEquipment Spotlight Tilt Skillets Explained: One of the Most Versatile Tools in a Commercial Kitchen A tilt skillet can brown, braise, boil, batch cook, and move product efficiently into pans for service or holding. For many kitchens, it ...
Read MoreKey Takeaways The Erie Bayfront Convention Center upgraded from a conveyor-style dishwasher to a Hobart flight-type dishwasher rated for more than 13,000 plates per hour. This was not a simple equipment swap. HRI had to remove, store, and r...
Read MoreWatch the Equipment in Action A quick walkthrough explaining why clamshell griddles cook faster and more consistently using top-and-bottom heat. Key Takeaways Clamshell griddles cook food from both the top and bottom at t...
Read MoreKey Takeaways Fresh Blends automates smoothies, frappes, iced lattes, lemonade, and more with a tap-and-go workflow. Best fit for high-traffic locations that need fast beverages without a dedicated barista station. Hands-free operation f...
Read MoreKey Takeaways Flight dishwashers are designed for continuous, high-volume warewashing — not batch cycles. Throughput depends on layout, staffing flow, and landing space — not just plates-per-hour ratings. ...
Read MoreTwo small operational habits that prevent big problems: hiring leadership with structure, and keeping cardboard out of your kitchen. Key Takeaways When hiring a chef or kitchen lead, you’re hiring someone to run your restaurant—no...
Read MoreLet us guide you through our HRI packages and options in a 15-minute session to assist you in finding the perfect package. For a side-by-side package comparison, please refer to this link.
No problem! Upgrading to a higher-tier package is easy, and any payments made will be credited towards the upgrade.
Your journey begins with a 30-60 minute initial meeting led by your assigned Chef Designer. This session is dedicated to understanding your vision and needs, translating them into an initial design. Following this, we’ll reconvene for a real-time collaboration session to refine the design. Based on your chosen package, you’ll have two to three meetings to review and finalize the design. For more details on what each package includes, click here.
Our design timelines vary, with some packages being completed in just 2-4 weeks. Your Chef will keep you informed about the expected timelines and next steps during each meeting.
Communication is through email and text, with the Design Kick-Off and subsequent meetings held over Zoom. This allows for real-time collaboration and adjustments. All designs will be sent to you in PDF format via email.
We aim to design spaces that efficiently fulfill your vision. If you wish to incorporate existing equipment, please bring the necessary details to the initial meeting.
You have the option to buy the required equipment through HRI. After finalizing your design, HRI will provide a comprehensive equipment quote.
Please note, the materials we provide are intended for conceptual and layout purposes only and are not suitable for permits or health inspections, which require documents from licensed professionals.
The documents we provide serve for conceptualization and layout planning only. Any required construction documents must be obtained from professional construction services.
Even if you’re not ready to begin construction, we’re here to help. Our initial discussions will help us tailor our design services to your project’s specific needs.
For additional requirements, we offer a range of services for an extra charge. Discuss these options with your designer.
Yes! We’ve partnered with FS Foodservice Solutions to make financing your equipment simple and affordable. Whether you’re purchasing a single piece or building out a full kitchen, FS offers flexible programs with quick approvals, competitive terms, and the ability to include soft costs like installation or freight. Financing is available for both new and used equipment, starting at just $500 with no maximum limit. Click here to explore your financing options and to get a free quote.