WHAT ARE YOU SERVING?
What type of sandwich are you making?
Flatbreads & Tortillas
Sandwich Buns
Pitas & Wraps
Texas Toast
Hoagies
Paninis
What type of breakfast are you preparing?
Eggs
English Muffins
Bagels
Pastries
Breakfast Toast
Oatmeal
What type of protein are you serving?
Ground Beef
Fish & Shellfish
Deli Meats
Breakfast Meats
Eggs
Hot Dogs
What type of side dish are you preparing?
Oatmeal
Nachos
Pasta
Pitas & Wraps
Flatbreads & Tortillas
What type of menu item are you preparing?
Soups
Chilis & Chowders
Vegetables
Corn on the Cob
Nachos & Melts
Pasta
What are you making with your water?
Ice
Filtered Water
Soda
Iced Tea
Coffee, Espresso & Tea
Steam
What kind of eggs are you preparing?
Do you serve sandwich eggs (cracked or liquid)?
Do you make omelets?
Do you make cook-to-order fresh scrambles?
How are you preparing your English muffins?
Do you toast English muffins in batches?
Do you toast English muffins made-to-order?
How do you prepare your ground beef?
Do you re-therm a moderate volume of ground beef?
Do you re-therm a high volume of ground beef?
How do you prepare your shellfish?
Do you cook small or individual portions of fresh fish and shellfish?
Do you cook larger portions of fresh fish and shellfish?
How are you preparing your deli meats?
Do you heat individual portions of deli meat and/or cheese for sandwiches?
Do you heat larger portions of deli meat?
What kind of eggs are you preparing?
Do you serve sandwich eggs (cracked or liquid)?
Do you make omelets?
Do you make cook-to-order fresh scrambles?
How are you preparing your hot dogs?
Do you cook and hold only hot dogs?
Do you cook and hold hot dogs alongside taquitos and egg rolls?
Do you cook and hold hot dogs as well as buns?
How are you re-therming your pasta?
Do you re-therm pasta in moderate volume or made-to-order?
Do you re-therm pasta in large batches at a time?
How are you preparing your soups?
Do you prepare portions of soup made-to-order?
Do you prepare and hold larger portions of soup?
Do you cook or retherm vegetables made-to-order?
Do you cook or retherm and then hold vegetables in large portions?
How are you preparing your nachos & melts?
Do you cook or retherm and then hold vegetables in large portions?
Do you need to melt cheese on top of your nachos, flatbreads, and sandwiches?
How are you preparing your pasta?
Do you re-therm pasta in moderate volume or made-to-order?
Do you re-therm pasta in large batches at a time?
How are you preparing them?
Do you cook eggs in a high volume/batch?
Do you cook eggs made-to-order in a high volume?
Do you cook eggs made-to-order in a moderate volume?
How are you preparing them?
Do you cook omelets in a high volume/batch?
Do you cook omelets made-to-order in a high volume?
Do you cook omelets made-to-order in a moderate volume?
How are you preparing them?
Do you cook eggs in a high volume/batch?
Do you cook eggs made-to-order in a high volume?
Do you cook eggs made-to-order in a moderate volume?
How are you preparing them?
Do you cook omelets in a high volume/batch?
Do you cook omelets made-to-order in a high volume?
Do you cook omelets made-to-order in a moderate volume?
Determining Equipment Needs When Expanding into New Dayparts
From QSRs to fast casuals, restaurants are preparing for 2020 with daypart expansions and the new menus that come with...
Water as a Culinary Ingredient
Whether used in the cooking process or as an ingredient itself, water plays a significant role in the taste of...
Making Menus Happen: Stadium-Inspired Eats
These days, there’s a lot more to eat at ballparks than peanuts and Cracker Jack. Whether you’re creating a baseball-themed...
Antunes Raises $78,000 for Corporate Charity Partner, Splash
CAROL STREAM, IL – Antunes recently raised $78,000 for its corporate charity partner Splash through the company’s annual golf outing, held...
Antunes Chef’s Challenge: Taking Kitchens to the Next Level
7 extraordinary chefs. 8 pieces of Antunes equipment. 7 memorable dishes. This was the idea behind the Antunes Chef’s Challenge...
Chef’s Challenge – 7 Extraordinary Chefs Imagine Something Different
We challenged 7 chefs from across North America to bring their recipes to life in the Antunes kitchen in the...
3 Ways to Maximize Space in Your Restaurant Kitchen
Chances are your restaurant kitchen is not getting any bigger. In fact, it may be shrinking in order to accommodate...
Chef’s Challenge – Chiles en Nogada by Chef Alejandra Santos
Learn how Chef Alejandra Santos with Odisa uses steam from the Antunes Miracle Steamer to perfect a traditional Mexican dish,...
Chef’s Challenge – Japanese Okonomiyaki with Marinated Shrimp by Chef Connor McQuay
Explore how Chef Connor McQuay with Food Service Solutions creates a delectable Japanese okonomiyaki savory pancake with marinated shrimp using...