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 by Dan Bendall
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
Buying Kitchen Sinks & Tables 
Sinks, tables, counters and shelves are not especially glamorous or sexy, but they are essential to every restaurant. Every operation, no matter how small,
Buying Buffet Equipment 
For a generation, we grew accustomed to salad bars in midpriced family restaurant chains. And though their popularity largely faded, the salad bar buffet
How to Buy Exhaust Hoods 
Without proper ventilation, no kitchen can operate efficiently. Unfortunately, exhaust hoods are one of the biggest energy hogs in the kitchen. Let's
How to Buy Reach-in Refrigerators & Freezers 
Buying a good refrigerator that will keep product cold is not difficult; the challenge is getting a proper model for your operational needs. There are
Waste Not, Want Not 
Disposing of garbage and waste economically and in an environmentally sound way is a major challenge. Waste has become a political and community issue
How to Buy a Fryer 
Today's restaurant trends emphasizing light and healthful foods have made a dent in our fat intake by changing old eating habits. Nevertheless, we still
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