Welcome to the PMR Foodservice Blog

7 Facts You Might Not Know About Commercial Kitchen Food Safety

Food safety is always a priority in a commercial kitchen. Even during busy periods, everyone must...

The Role of Food Allergen Management in Food Safety

Food allergies are a major problem for restaurants, impacting many more people than most people...

Finding the Right Ventless Solution That Works For You

A vent hood is typically needed when cooking in a commercial kitchen to capture grease, heat, and...

Take Ventless Cooking to the Next Level with Ovention Ovens

Every foodservice business is unique in its layout, volume, and labor needs. One of the most...

Getting the Best Cut From a Commercial Food Processor

Chopping, slicing or dicing is one of the most difficult and time-consuming tasks in the kitchen....

Why the Cut Matters - How Different Slicing Techniques Enhance Flavor and Food Texture

The best cooks are aware that small details may make a big difference. Precise cuts ensure...

Efficiency Redefined: Unleash Your Kitchen's Potential with RATIONAL Ovens

When it comes to maintaining a high-efficiency commercial kitchen, the oven can be considered the...

Combi Cooking 101 in Schools with Vulcan

Operators of K–12 foodservice establishments are under pressure to ensure that the meals they offer...

The Ultimate Guide to Griddle and Charbroiling Seasoning

What is seasoning, and why is it necessary to season a griddle or charbroiler? How long should...

PMR Portfolio: Heating up with Vulcan, an Introduction

Have you heard of met Vulcan, the internationally renowned manufacturer of premium cooking,...