Page 6 - Independent Restaurants

There are many glassware options to compliment all the different spirits at today’s bars. We believe high-end spirits taste better with the right glass.

Boelter's innovative kitchen footprint and equipment layout for FireLake Grill House & Cocktail Bar won FE&S Magazine's Facility Design Project of the Year.

Discover how Hobart dishmachines reduce labor, cut energy costs, and improve kitchen efficiency. Get sustainable, high-performance equipment with Boelter.

Makes a statement about the ingredients in the meals that you serve and the environmental impact of the business that you operate with Farmshelf.

Operating a ghost kitchen requires planning and the ability to weigh every option. Here are 7 tips to consider when opening your own ghost kitchen.

Robert Machacek, Boelter’s Project Manager, works with Duke'S on 7, providing kitchen and bar design, equipment procurement and installation support.

Understand the benefits of a well-designed tap handle and how it is integral to the ongoing success of your brand.

Plan your commercial kitchen with confidence using our expert foodservice design guide. Get tips on layout, equipment, flow, and budget.

Restaurant curbside pickup and takeout options will likely stay as common practice in restaurants even after some of the pandemic restrictions cease.

Read our top 10 tips to increase your takeout and delivery business and create awareness of your offerings, and to maximize efficiencies with each order.