Kitchen equipment, parts, and service at the Cork

Commercial Kitchen Industry News

Trends and insights in the world of commercial kitchens and restaurant equipment. Whether you’re a chef, operator, or designer, our blog delivers timely news, expert commentary, and innovations that keep your kitchen efficient, compliant, and ahead of the curve.

Foodservice Equipment Installation: Four Recent HRI Jobs
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Foodservice Equipment Installation: Four Recent HRI Jobs

Filed UnderRecent InstallationsFeaturingHRI Install TeamDrawn Bythe HRI TeamSheetField Notes / 028IntroductionSome jobs start with an empty room and a dream....
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Commercial Kitchen Flow Design: Every Foot Counts
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Commercial Kitchen Flow Design: Every Foot Counts

Filed UnderKitchen DesignFeaturingCuyler LewisDrawn Bythe HRI TeamSheetField Notes / 027IntroductionIn a tight kitchen, the floor plan is a budget measured...
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How a High-Temp Dishwasher Booster Heater Works
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How a High-Temp Dishwasher Booster Heater Works

Filed UnderWarewashingFeaturingCuyler LewisDrawn Bythe HRI TeamSheetField Notes / 026IntroductionA high-temp dishwasher doesn't heat water from scratch. It depends on incoming...
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One Team, Every Step: A Full-Service Kitchen Company
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One Team, Every Step: A Full-Service Kitchen Company

Filed UnderHow We WorkFeaturingDesign, Install & Service TeamsDrawn Bythe HRI TeamSheetField Notes / 025IntroductionMost kitchen projects pass through several different...
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School Serving Line Design: Built for the Lunch Rush
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School Serving Line Design: Built for the Lunch Rush

Filed UnderRecent InstallationsFeaturingHRI Install TeamDrawn Bythe HRI TeamSheetField Notes / 014IntroductionA school cafeteria doesn't get a slow ramp-up. The bell...
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Make-Up Air: The Exhaust Hood’s Overlooked Partner
Commercial Kitchen Design

Make-Up Air: The Exhaust Hood’s Overlooked Partner

Filed UnderKitchen VentilationFeaturingHRI Install TeamDrawn Bythe HRI TeamSheetField Notes / 013IntroductionEvery exhaust hood pulls a large volume of air out...
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How to Choose a Commercial Dishwasher: Beyond Seat Count
Commercial Dishwashers Commercial Kitchen Design

How to Choose a Commercial Dishwasher: Beyond Seat Count

Filed UnderEquipment SelectionFeaturingHRI Design & Install TeamsDrawn Bythe HRI TeamSheetField Notes / 011IntroductionThe obvious number is rarely the whole answer....
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Commercial Kitchen Floor Sinks: Plan Before You Pour
Commercial Kitchen Design Commercial Kitchen Parts & Repair Innovation Restaurant Tips

Commercial Kitchen Floor Sinks: Plan Before You Pour

Filed UnderPre-Construction PlanningFeaturingHRI Design TeamDrawn Bythe HRI TeamSheetField Notes / 007IntroductionMost of a commercial kitchen build can still be changed...
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Commercial Kitchen Preventative Maintenance: What to Expect
Preventative Maintenance

Commercial Kitchen Preventative Maintenance: What to Expect

Filed Under Preventative Maintenance Featuring HRI Service Team Drawn By the HRI Team Sheet Field Notes / 006 Introduction Most...
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Commercial Kitchen Equipment Installation: Recent Projects
BOH Choosing Restaurant Equipment Commercial Dishwashers Commercial Kitchen Design

Commercial Kitchen Equipment Installation: Recent Projects

Filed UnderRecent InstallationsFeaturingHRI Install TeamDrawn Bythe HRI TeamSheetField Notes / 005IntroductionNo two installs look the same. One week it's a...
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2D vs 3D Commercial Kitchen Design: Why Flat Plans Fall Short
3D Commercial Kitchen Design

2D vs 3D Commercial Kitchen Design: Why Flat Plans Fall Short

Key Takeaways 1 Most commercial kitchens are still designed on 2D floor plans. The problems this creates aren't obvious until...
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3D Commercial Kitchen Design: See It Before You Build It
3D Commercial Kitchen Design Commercial Kitchen Design

3D Commercial Kitchen Design: See It Before You Build It

FILED UNDER 3D Kitchen Design FEATURING HRI Design Team DRAWN BY the HRI Team SHEET FIELD NOTES / 002 INTRODUCTION...
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Commercial Kitchen Layout: The 6 Functional Zones
Choosing Restaurant Equipment Commercial Kitchen Design Restaurant Tips

Commercial Kitchen Layout: The 6 Functional Zones

FILED UNDER Commercial Kitchen Design FEATURING HRI Design Team DRAWN BY the HRI Team SHEET FIELD NOTES / 001 INTRODUCTION...
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How to Buy a Commercial Kitchen Hood: What Odis 12 East Taught Us
Choosing Restaurant Equipment Commercial Kitchen Hood Systems

How to Buy a Commercial Kitchen Hood: What Odis 12 East Taught Us

  Odis 12 East is coming to Erie, and HRI is proud to be part of the build-out. We're installing...
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Second Harvest Marketplace Erie: Inside HRI’s Work on a New Model for Food Access
School Cafeteria Upgrades

Second Harvest Marketplace Erie: Inside HRI’s Work on a New Model for Food Access

  Earlier this year, the Second Harvest Marketplace opened in Erie — a free grocery store designed to fight food...
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Commercial Kitchen Budgeting Guide:  From Hood Systems to Smallwares
Choosing Restaurant Equipment Commercial Kitchen Design

Commercial Kitchen Budgeting Guide: From Hood Systems to Smallwares

  Most kitchen budgets fail in the same place: the line items that didn't make it onto the spreadsheet. Here's...
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How to Modernize a School Cafeteria: What Districts Are Getting Right
Commercial Dishwashers Commercial Kitchen Design School Cafeteria Upgrades

How to Modernize a School Cafeteria: What Districts Are Getting Right

  A modern school cafeteria isn't a new piece of equipment or a refreshed dining room. It's both — working...
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Diagnose Your Dishroom: Why the Dish Pit Backs Up
Choosing Restaurant Equipment Commercial Dishwashers

Diagnose Your Dishroom: Why the Dish Pit Backs Up

  It's the most overlooked room in the commercial kitchen — and the one most likely to sink an entire...
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Commercial Kitchen Equipment Investments That Actually Pay Back in Labor Savings
BOH Choosing Restaurant Equipment

Commercial Kitchen Equipment Investments That Actually Pay Back in Labor Savings

  Labor is the single most volatile cost on most kitchen P&Ls — and it's not going to get easier....
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What Honest Commercial Kitchen Repair Looks Like
Choosing Restaurant Equipment Commercial Kitchens in Cleveland OH Preventative Maintenance

What Honest Commercial Kitchen Repair Looks Like

  What Honest Commercial Kitchen Repair Looks Like A ride-along with one of HRI's senior service technicians — and a...
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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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