Kitchen spaces are shrinking, and in some operations, nonexistent. Labor is a challenge. Time is always a struggle. As costs continue to rise, operators now have to do more with less.
As a solution to their space, labor and time challenges, operators are discovering ventless cooking equipment and various new technologies that can equip commercial kitchens with function and foresight.
Join us for this 30-minute webinar where Ryan Norman, Alto-Shaam Director of Consultant Services, sheds light on how future kitchens can be created today with just a few small and mighty pieces of equipment. Register now to discover the top 3 design trends of forward-looking foodservice spaces that stand the test of time.
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