Welcome to the PMR Foodservice Blog

What’s Cooking at NRA 2025? Restaurant Innovations Worth Exploring with PMR

The National Restaurant Association Show isn’t just a trade show. It’s a crystal ball for the...

Cook Smarter, Not Harder with Vulcan’s Chef’sCombi Oven

The labor market is tight. The margins are thinner. What are the expectations of customers and...

3 Hidden Profit Centers for Bars Beyond the Cocktail Menu

For years, bars relied on a familiar formula of big menus, high-volume service, and happy hour...

How Energy and Sustainability Are Reshaping Commercial Kitchens

Across all segments of foodservice, energy costs are rising, making the move toward sustainability...

The Biggest Challenges for Chain Restaurants and How to Solve Them

Chain restaurant operators are facing mounting pressure to do more with less. Labor shortages make...

Take Ventless Cooking to the Next Level with Ovention Ovens

Every foodservice business is unique in its layout, volume, and labor needs, which is why each...

Ensuring Food Safety in High-Volume Commercial Kitchens

Food safety isn't just a guideline in a busy commercial kitchen, it's a necessity. A single mistake...

Smart Refrigeration Investments for Commercial Kitchens and Bars

You know walk-in coolers are important when they're featured in hit TV shows like The Bear. While...

Transforming Commercial Kitchens with Titan Custom Fabrications

From maximizing limited space to maintaining smooth workflow and high safety standards, commercial...

How to Make Red Velvet Pancakes This Holiday Season

The holiday season is a time of culinary creativity in commercial foodservice kitchens. This year,...