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.

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The True Cost of Commercial Kitchen Equipment

  The True Cost of Commercial Kitchen Equipment Why the cheapest fryer on the spec sheet often turns out to...
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Ventless Ovens & Smart Combi Technology: Commercial Kitchen Equipment That Eliminates the Hood and the Learning Curve
BOH Choosing Restaurant Equipment Restaurant Tips

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

Featuring Blodgett Invoke Combi Oven & TurboChef Ventless Oven By HRI Commercial Food Service Key Takeaways 1 Combi cooking doesn't...
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Skip the $5k Per Foot Commercial Kitchen Hood Bill
BOH Choosing Restaurant Equipment Commercial Kitchen Hood Systems Ventless Cooking Equipment

Skip the $5k Per Foot Commercial Kitchen Hood Bill

Filmed at Link2 Hospitality, Rochester, NY Featuring Chef Rob Schwalm By HRI Commercial Food Service Key Takeaways 1 Hood installation...
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Why Hoodless Commercial Kitchen Equipment Matters
Choosing Restaurant Equipment Commercial Kitchen Hood Systems

Why Hoodless Commercial Kitchen Equipment Matters

New Equipment Spotlight Not every operation has the space, budget, or infrastructure for a traditional hood system. That is where...
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How To Design A Commercial Kitchen? A Comprehensive Guide
Commercial Kitchen Design

How To Design A Commercial Kitchen? A Comprehensive Guide

Commercial Kitchen Design Guide The best commercial kitchens in Buffalo, Erie, Cleveland, and Pittsburgh are not built around equipment first....
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HRI Expands Into the Cleveland Market to Deliver End-to-End Commercial Kitchen Support Across Northeast Ohio
Choosing Restaurant Equipment Commercial Kitchen Design Commercial Kitchen Hood Systems Commercial Kitchen Parts & Repair Commercial Kitchens in Cleveland OH Restaurant Tips

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

Featured in USA Today HRI Expands Into the Cleveland Market to Deliver End-to-End Commercial Kitchen Support Across Northeast Ohio HRI...
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Tilt Skillets: The Second Most Versatile Piece of Kitchen Equipment
BOH Choosing Restaurant Equipment Restaurant Tips

Tilt Skillets: The Second Most Versatile Piece of Kitchen Equipment

Equipment Spotlight Tilt Skillets Explained: One of the Most Versatile Tools in a Commercial Kitchen A tilt skillet can brown,...
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Inside the Erie Bayfront Convention Center’s Flight-Type Dishwasher Installation
BOH Choosing Restaurant Equipment Commercial Dishwashers

Inside the Erie Bayfront Convention Center’s Flight-Type Dishwasher Installation

Key Takeaways The Erie Bayfront Convention Center upgraded from a conveyor-style dishwasher to a Hobart flight-type dishwasher rated for more...
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Clamshell Griddles Explained: Faster Cooking for High-Volume Kitchens
BOH Choosing Restaurant Equipment Commercial Kitchen Design Innovation

Clamshell Griddles Explained: Faster Cooking for High-Volume Kitchens

Watch the Equipment in Action A quick walkthrough explaining why clamshell griddles cook faster and more consistently using top-and-bottom heat....
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Fresh Blends Automatic Smoothie Maker: A Smarter Way to Scale Your Beverage Program
BOH Innovation

Fresh Blends Automatic Smoothie Maker: A Smarter Way to Scale Your Beverage Program

Key Takeaways Fresh Blends automates smoothies, frappes, iced lattes, lemonade, and more with a tap-and-go workflow. Best fit for high-traffic...
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Flight-Type Dishwashers: The “Silent MVP” Behind High-Volume Service
BOH Choosing Restaurant Equipment Commercial Dishwashers

Flight-Type Dishwashers: The “Silent MVP” Behind High-Volume Service

Key Takeaways Flight dishwashers are designed for continuous, high-volume warewashing — not batch cycles. Throughput depends on layout, staffing flow,...
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Simple Advice for Any Restaurant Owner (That Saves Real Money)
BOH Restaurant Tips

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

Two small operational habits that prevent big problems: hiring leadership with structure, and keeping cardboard out of your kitchen. Key...
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Why High-Temperature Steam Is Ruining Your Vegetables
BOH Choosing Restaurant Equipment Restaurant Tips

Why High-Temperature Steam Is Ruining Your Vegetables

(And What Chefs Are Doing Instead) Key Takeaways Steam transfers heat extremely efficiently, and 212°F can be more aggressive than...
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How A Mobile Prep Station Adds Flexibility and Efficiency to Any Kitchen
BOH Choosing Restaurant Equipment Restaurant Tips

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

Key Takeaways Chef Ray Caprari was immediately drawn to a mobile prep station during our visit to Zink Foodservice’s new...
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Designing School Lunchrooms & Kitchens for Safer, More Flexible, and More Connected Student Experiences
Choosing Restaurant Equipment Commercial Kitchen Design Commercial Kitchen Hood Systems School Lunchrooms

Designing School Lunchrooms & Kitchens for Safer, More Flexible, and More Connected Student Experiences

Key Takeaways A well-designed school lunchroom improves safety, efficiency, and student experience Brighter, open layouts help reduce congestion and improve...
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Commercial Kitchen & Restaurant Design Trends for 2026 | How HRI Leads the Build
Commercial Kitchen Design Innovation Restaurant Tips

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

Key Takeaways 2026 kitchens are open, compact, modular, sustainable, and connected. Efficiency is designed into movement, not square footage. Sustainability...
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Equipment Financing Made Simple for Foodservice Operators
Choosing Restaurant Equipment

Equipment Financing Made Simple for Foodservice Operators

At HRI Commercial Food Service, we know that the right equipment can transform your kitchen’s performance, but investing in new...
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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
BOH Choosing Restaurant Equipment Commercial Kitchen Design Restaurant Tips

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

Key Takeaways Remote commercial kitchen design is not only possible—it’s often faster, more accurate, and more collaborative. Clear communication, detailed...
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Crispy Wings Every Time: Why a Top-of-the-Line Auto-Filtering Fryer Changes Everything
All About Fryers Choosing Restaurant Equipment

Crispy Wings Every Time: Why a Top-of-the-Line Auto-Filtering Fryer Changes Everything

Key Takeaways Programmable fryer buttons ensure chefs cook wings the exact same way every time, no matter who’s on the...
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When It “Snows” in the Kitchen: Why Tempered Make-Up Air Is Critical in Cold Climates
BOH Choosing Restaurant Equipment Commercial Kitchen Hood Systems

When It “Snows” in the Kitchen: Why Tempered Make-Up Air Is Critical in Cold Climates

Key Takeaways Make-up air must be tempered in cold-weather regions to prevent dangerous temperature shocks inside commercial kitchens. An unheated...
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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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