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.

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
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,
Penton Restaurant Group

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