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.

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
Power Tools for Prep 
Any way you slice it, chop it, or dice it, food preparation equipment is a key to kitchen staff productivity. Most menu items require at least one ingredient
Buying the Perfect Range 
Range manufacturers have been adding features to make units more user-friendly and attractive, but the basic equipment and its functions are much as they
How to Buy the Right Coffee Maker 
In the past, high volume coffee was drip brewed with unsophisticated equipment and held in urns. The latest equipment offers more science to the art of
How to Buy Refrigeration Equipment 
Buying a good refrigerator that will keep product cold is not too difficult. What takes some expertise is sifting through the many available features
Speed Thrills 
Speed is the name of the game in foodservice today. Operators are under constant pressure to provide quality food in a hurry, la minute, instead of keeping
Image-Elevating Uniforms 
Most months this column focuses on equipment, back-of-the-house items never seen by the guests. This month we will discuss how employee dress can affect
Penton Restaurant Group

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