Category: Restaurant Tips

Commercial Kitchen Floor Sinks: Plan Before You Pour

August 24, 2026

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Commercial Kitchen Layout: The 6 Functional Zones

July 7, 2026

FILED UNDER Commercial Kitchen Design FEATURING HRI Design Team DRAWN BY the HRI Team SHEET FIELD NOTES / 001 INTRODUCTION Ask three people how to lay out a commercial kitchen and you will get three different drawings. ...

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Ventless Ovens & Smart Combi Technology: Commercial Kitchen Equipment That Eliminates the Hood and the Learning Curve

April 21, 2026

Featuring 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 ...

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HRI Expands Into the Cleveland Market to Deliver End-to-End Commercial Kitchen Support Across Northeast Ohio

March 24, 2026

Featured in USA Today HRI Expands Into the Cleveland Market to Deliver End-to-End Commercial Kitchen Support Across Northeast Ohio HRI Commercial Food Service is expanding into Cleveland with a full-service model designed to help restaura...

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Tilt Skillets: The Second Most Versatile Piece of Kitchen Equipment

March 19, 2026

Equipment 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 ...

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Simple Advice for Any Restaurant Owner (That Saves Real Money)

February 11, 2026

Two 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...

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Why High-Temperature Steam Is Ruining Your Vegetables

January 28, 2026

(And What Chefs Are Doing Instead) Key Takeaways Steam transfers heat extremely efficiently, and 212°F can be more aggressive than most chefs realize. High-temperature steam can damage color, texture, flavor, and nutrients in green vegetabl...

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How A Mobile Prep Station Adds Flexibility and Efficiency to Any Kitchen

January 22, 2026

Key Takeaways Chef Ray Caprari was immediately drawn to a mobile prep station during our visit to Zink Foodservice’s new facility. A short video featuring this prep cart has generated massive engagement on Instagram, signaling strong intere...

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Commercial Kitchen & Restaurant Design Trends for 2026 | How HRI Leads the Build

January 2, 2026

Key Takeaways 2026 kitchens are open, compact, modular, sustainable, and connected. Efficiency is designed into movement, not square footage. Sustainability includes energy, waste, finishes, air, and water. Intelligence on...

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How to Design a High-Efficiency Commercial Kitchen 1,000 Miles Away: Inside HRI’s Visit to Fizz & Fork in Auburn, AL

December 11, 2025

Key Takeaways Remote commercial kitchen design is not only possible—it’s often faster, more accurate, and more collaborative. Clear communication, detailed workflows, and equipment strategy are more important than square footage...

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Frequently Asked Questions

Let 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.

  • Custom Stainless Steel Shop Drawings and Renderings
  • 2D CAD Files and 3D Visuals
  • Digital 3D Tours

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.

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