Dan Bendall

Dan
Bendall

Dan Bendall writes about equipment for Restaurant Hospitality and is the founder and principal of FoodStrategy, Inc., a leading commercial kitchen design firm. The firm plans kitchens in the hotel, restaurant, college and workplace segments of the industry. In Bendall’s 32 years of foodservice consulting experience, he has designed more than 500 renovation and new-build foodservice projects. He has worked in more 40 countries around the world in a variety of foodservice industry market segments. He has served on various industry panels and as a guest lecturer at Cornell University and Penn State University.

Contact him at dbendall@foodstrategy.com, or by phone, 301-926-8181.

Articles
Tips for a Well-Planned Bar 
A well-planned bar is just as essential to profits as are the products that go into your drinks.
Energy-Saving Equipment 
Restaurants typically use between 5 to 10 times more energy per square foot than many other businesses. That's a lot of energy savings potential.
How to Buy Buffet Equipment 
In today's discriminating market, a good buffet has to deliver good food, merchandise it well and meet various guidelines for food safety.
How to Buy Coffee Equipment 
More science goes into making a good cup of coffee than just about any other restaurant preparation process. The perfect coffee even just a good cup of
How to Buy a Combi Oven 
There is no such thing as the perfect piece of equipment, but the combi oven is as close as you can get. Here's what you need to know to buy one for your operation.
How to Select the Right Ice Maker 
When you need it most, will your ice maker be able to supply your restaurant with all its ice needs? Here are the details you must know to buy the right equipment.
How to Buy Hot and Cold Food Cases 
You've heard the saying that we eat with our eyes first. That thinking is what drives the use of display cases. The better you show off your products, the better they'll sell. Here's what you need to know.
Buying the Right Exhaust Hood 
Exhaust hoods help keep kitchens more comfortable by expelling air contaminated with heat, smoke, grease and cooking fumes. They also help keep kitchens safe with their integral fire suppression systems.
The News From NAFEM 
Highlights from the ultimate hands-on exhibition for foodservice equipment.
Sinks & Tables 
Tables and sinks are often overlooked, but so much of everything else in the kitchen depends on these items, so it pays to select them carefully. Sinks
Let's Get Cooking! 
You have several equipment options to cook anything on your menu
Would You Chill, Please? 
Getting a good refrigerator or freezer is not too difficult. What takes some expertise is sifting through the many available features and accessories
Give It Some Color & Texture 
It may not be the sexiest piece of equipment in a kitchen, but if you serve breakfast or toast sandwiches, a toaster is a key to a perfect product
All Washed Up 
The dishwasher probably uses more utilities than any other equipment in your restaurant. It probably also requires one of the biggest initial investments
Chillin' & Displaying 
Merchandising your food is a smart way to increase profits. There are plenty of cold merchandising units to help you do just that
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