Food For Thought

Choosing the right refrigerators for both front of house and the back of house is essential for smooth restaurant operations. Front-of-house fridges focus on accessibility, presentation, and quick service, while back-of-house units prioritize storage capacity and efficiency. Selecting the right equipment ensures food stays fresh, staff work efficiently, and customers enjoy consistent quality. This guide helps you understand the differences and make informed choices for your business. Read more here.

Sandwich/salad prep tables and pizza prep tables may look similar, but their designs serve different workflows. Sandwich prep tables use smaller 1/6 and 1/9 pans and have shallow cutting boards for quick assembly, while pizza prep tables use larger 1/3 pans and wide cutting surfaces for dough and toppings. Maintaining them includes daily cleaning, sanitizing pans, checking temperatures, and regular condenser coil maintenance. Labeling pans with dissolvable labels, color-coding, and consistent placement improves speed and food safety. Omni Food Equipment recommends Coolasonic prep tables for both sandwich and pizza setups.