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 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
The Big Daddy in Your Kitchen 
The dishwasher is one of the most expensive equipment items in your kitchen, yet it doesn't get nearly the attention it deserves. The machine and its
The Versatile Combi Oven 
Combi ovens may not yet be a kitchen mainstay, but if you ask a chef to name the most productive pieces of equipment in their kitchen, the combination
Buying Green Equipment 
Energy savings, sustainability, green operations, LEED certified: Those are the latest buzzwords. We all want to do the right things to help out the environment
Cool Facts About Ice Makers 
Ice makers have made some great technological strides in recent years. Through a variety of built-in electronics, ice machines are now more energy efficient,
Putting On a Show 
Some believe display cooking is a fad and will soon go the way of leisure suits. I argue that it’s a trend that is here to stay. There is no doubt the wow factor of an open kitchen is a vital part of a restaurant’s overall appeal
Display Cooking Equipment 
I have heard many discussions on the pros and cons of the open or display kitchens now so popular in todays trendy restaurants. Some question whether
Worktables & Shelves: Get organized! 
Worktables and shelving are some of the most basic items of kitchen equipment. This month, well look at various features and how best to spend money on
Food Processors Save Time & Labor 
What operator manager hasnt looked for ways to make the kitchen crews job a bit easier and maybe save a little on labor costs along the way? As far as
Steam Kettles & Braising Pans 
Steam kettles and braising pans are often grouped together in the steam/ cooking equipment category. In actuality, neither uses steam in direct food contact
Ice Makers:The cold facts for selecting the right equipment. 
Ice making equipment is practically a universal need in todays foodservice kitchen. Every operation, no matter what the menu, serves beverages and requires
Buying the Perfect Fryer 
Fried food are as popular as ever. To keep pace with the demand, today's frying equipment offers features that save time and money and help you prepare
The Scrub Down: Recent innovations offer solutions to pot washing 
Possibly the least envied of all foodservice jobs is that of the pot washer. Not only is this hard work, but it is messy, dirty and usually too hot. Employers
Penton Restaurant Group

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