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 to be diced, sliced or processed in some way. Almost without exception restaurants depend on preparation equipment to speed these processes along. Since your operation depends on food prep equipment for quality, quantity and consistency, it pays to know what you should have in the well-equipped kitchen. The slicer is an important ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.