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.

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
Ice, Ice, Baby! 
Ice is one of the most important sold in restaurants. If you have ever run out of ice, you know just how important it is. Most ice shortage headaches
Energy-Saving Equipment 
In most restaurants the big energy user is your exhaust hood because it sucks out all the cool air you need to keep your kitchen tolerable during summer
Pedal To the Metal 
Customers not only want their food fresh, they want it fast and that's the challenge for manufacturers of today's cooking equipment. Here are a few items
Raising The Bar 
If your restaurant is like most, bar beverages are some of your highest margin items. Good marketing goes a long way to maximizing your profitability.
Specialty Cooking Equipment 
Today's diners are looking for excitement and new food flavors. This taste for adventure has helped fuel the need for some specialized cooking equipment,
How to Buy a Combi Oven 
Combining convection oven and steamer capabilities into a single cooking cavity has been one of the great foodservice innovations of the past quarter
A Perfect Cup of Joe 
A restaurant's quality is often judged by the coffee it serves. The equipment you use plays a big part in the final product. Not long ago, coffee was
Trimmer Waste 
While quality food and great service should be your main concerns, you can't ignore what goes on behind the scenes. It's not glamorous, but proper waste
The Fine Art of Baking 
In-house baking is a sure way to differentiate your restaurant from your competition. Would adding in-house baking capabilities make sense for your operation?
Sanitation and Cleaning Equipment 
Some newer automated products can help you keep your kitchenwares and surfaces cleaner than ever before. But clean is no longer enough. The importance
Rolling in Dough 
In-house baking is a sure way to differentiate your restaurant from your competition. What better way to create a lasting impression than with the aroma

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