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Limited space doesn’t mean limiting your menu September 12, 2018

Kitchen space is at a premium as operators in all segments grapple with the need to increase dining space, reduce wait times and manage delivery and apps for ordering online among a litany of other challenges that put an increased demand on the ever-shrinking kitchen. The discussion on shrinking kitchens began several years ago and has been a top priority for Welbilt as we strive to make equipment that meets the demands of today’s right sized kitchens and the challenges of the future.

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Predictions for growth September 12, 2018

We all want to know what the future holds for the fooservice industry, some burning questions include. What will 2019 and beyond look like for foodservice operators? What sale and traffic improvements can operators expect for the remainder of 2018 and the future? Which segments are seeing and will continue to see the most growth? Will there be acceleration in growth and what markets will see the greatest growth in the next five years?

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Global trends August 8, 2018

Worldwide influences to take your operation into the future

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Better Beverages, Bigger Business August 8, 2018

Operators are asking how to increase traffic in their operations as restaurant growth remains slow. Beverages continue to be a growth driver and a point of difference in a marketplace where consumers are focused on dining at home. Technomic, Inc. reports that total away from home beverage sales are $299.1 billion retail sales equivalent, with non-alcoholic beverages representing $189.8 billion.

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Bring energy savings to your operation July 11, 2018

Ways to save on your summer energy bills with Welbilt

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The changing face of the foodservice industry July 11, 2018

Consumers are changing more rapidly than ever according to the recent Technomic Conference, Restaurant Directions that opened with the quote “Humanity will change more in the next 20 years than in the last 300.” Two key takeaways from the conference are the understanding of convenience will be revolutionized in the next few years and healthy food options will be one of the key decision factors when choosing a brand where they will get their food.

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Fresh, it’s what on the menu this summer June 13, 2018

There’s so much to love about these seasonal ingredients

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Big kitchen data, simplified by Welbilt KitchenConnect® June 13, 2018

 
Making its debut at the 2018 National Restaurant Association Show and offering a dashboard to unlock equipment information for chefs, operators, restaurant managers, and multi-unit owners to optimize the operation of their kitchens, Welbilt KitchenConnect is a premier digital solution for a new generation of connected kitchens.
 

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Take a fresh look at Cleveland Range June 13, 2018

Cleveland Range products have been in the kitchens of some of the biggest operations for years. Providing the highest quality products that make the freshest foods while creating a better & safer kitchen environment for staff. Now is the perfect time to take a new look at how Cleveland Kettles and Tilt Skillets can help grow your operation.
 

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Our brands make daypart transitions simple and keep customers satisfied May 16, 2018

Whether its breakfast all day, cold brew nitrogenated coffee at 4 pm, or a 2 pm snack destination, today’s foodservice operator needs to be prepared for anything, anytime.That’s why Welbilt has put together the equipment package solution to make anything EASY.

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Powered by Innovation May 16, 2018

It’s not just innovation for innovation sake, we innovate with our customers and industry needs in mind. We focus on operator’s day to day challenges, and work side by side with them to find ways to improve their operation that save them resources from labor to energy. That is why we are honored to once again have two Welbilt brands as recipients of 2018 National Restaurant Association Kitchen Innovation Award. Here’s the basics, but you’ll want to stop by booth 3401 & 3601 to see, touch and hear how they can enhance your operational success.

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You’re going to want to see these! May 16, 2018

Here’s a sneak peek of our newest, and most technologically innovative equipment you’ll see.

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Calling all multi-unit operators May 9, 2018

Do you have more than five locations? Need to be in more than one location at a time? Need to know what is happening in the kitchen two cities away between the lunch and dinner rush? Is your kitchen prepared to handle online, delivery and dine in orders at the same time? You will want to sign up for our KitchenConnect™ demonstrations at booth 3401 & 3601 during the 2018 NRA Show.

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Self-Serve Blended Beverage April 11, 2018

What’s better than the boom in smoothies, shakes and frappes? The blended beverage craze, and specifically fruit and non-coffee-based smoothies, accounted for $5 billion a year in 2016 with the foodservice industry serving more than 1 million a year. Even more potential for blended beverages are evident in the ever-growing snack daypart creating unique opportunities for operators.

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Garland® Instinct™ Series provider of Green Heat April 11, 2018

Garland Instinct Induction powered by Inducs Series is honored to be recognized with a 2018 NRA Kitchen Innovation Award. The Instinct series puts limitless possibilities in the hands of operators no matter the location or size of the operation. Garland has been a world leader in induction technology for years, and the Instinct Series is the next step in induction technology.

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Grab a snack April 11, 2018

Snacking Daypart Drives Foodservice Sales & Revenue

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5 Pizza trends driving profits March 14, 2018

Customers demand more from their favorite pie

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Winning cocktails start with the right ice March 14, 2018

We all agree, selecting the right tools for the job, can make the final product even better. Until recently have bar operator owners realized the significance ice can play in their beverage and cocktail program. Picking the right ice is something Manitowoc has been educating operators on for years. But just as cocktails have evolved, so has the need for ice.

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Thank you for the LOVE February 21, 2018

Garland, A Welbilt Brand

Instinct™ Induction Countertop Line
Instinct is the first multi sensor induction countertop line to incorporate cook and hold functions under one unit, measuring temperatures across the entire surface for increased accuracy. Duel zone Instinct can adjust frequency on each cook zone to match pan requirements, adjusting for elements like ferrous content and pan quality; boosting performance and mitigating against temperature overshoots. A plug and play system with universal voltages.

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Manitowoc Brings you the next level of ice machines February 21, 2018

Manitowoc Brings you the next level of ice machines

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The Best Ideas for Better Beverages February 21, 2018

Beverage industry statistics are staggering and a bright spot for the foodservice industry. We have long known that beverages, whether blended, iced, carbonated, flat, poured, shaken, stirred, alcoholic or not, are one of the highest margin and most profitable items on the menu at any foodservice operation. In the U.S. alone, nonalcoholic beverage sales in the foodservice industry total $181 billion, according to Technomic Inc.'s 2017 Away-From-Home Beverage Study.

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Innovative ideas to deliver fresh food & beverage January 10, 2018

Artisan, Natural, Local, Farm-to-Table, Healthy, Quality, Sustainable, Fresh, Craft…no matter the term used to describe the trend; consumers are demanding “real” food and beverages wherever they are dining in whatever segment. While each of these descriptors mean different things, the overall sentiment and desire for more is less has only continued to grow.

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Tapping into technology to deliver a better kitchen January 10, 2018

The holiday season gifts to give and get in 2017 included anything with “smart” technology like the new Google® Home smart speaker & home assistant or Amazon® Echo Dot. In October, Apple® announced facial recognition technology on the iPhone X, which had consumers digging deep into their wallets to pay the almost $1,000 price tag.

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Cheers to a 2017 filled with innovative ideas and fond memories December 21, 2017

This year has been monumental, innovative, filled with delicious food and beverages, cheerful gatherings and moments we want to remember. During this holiday season, we want to take a moment, to raise a glass and give thanks for our partners, colleagues and friends. Thank you for joining us at the Welbilt table in 2017 and cheers to all the great memories.

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Trends for 2018: Big Beverages and Flavorful Foods December 13, 2017

What will 2018 hold for the foodservice industry? More industry consolidation, smaller kitchens, diversification, menu downsizing, the marriage of people and technology, labor shortage or things not even on the radar as we begin the new year.

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Sandwiches serves up profits November 8, 2017

Friday, November 3 was National Sandwich Day, which put a renewed focus on the American menu staple. Smithsonian.com reports in 2014, 50% of Americans eat a sandwich daily. This adds up to over 161 million sandwiches eaten per day in the United States alone.

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Serve up these big ideas this holiday season November 8, 2017

The year is quickly drawing to a close and as everyone prepares for the holiday season and thinks about the new year, you’re probably thinking how do you adapt menus to drive consumers into your restaurant versus the growing number of alternative food options. Well, a seasonal menu change and limited time offer (LTO)is what operators are investing in over the next several months to drive traffic and sales.

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Innovative technology drives c-store foodservice October 11, 2017

Connected technology is driving foodservice operations from the front-of-the-house preparation and cooking to diagnostics and equipment management according to Euromonitor International Passport New Concepts in Consumer Foodservice: Part 1 Redefining The In-Store Experience. Convenience stores are playing a significant role in the changing landscape and bridge between retail and traditional foodservice by using connected technology to meet the taste and time demands of today’s consumers.

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Get inspired. Fuel up on innovative food and beverage ideas for your c-store October 11, 2017

Let us be the first to welcome you back to Chicago, IL for the 2017 National Association of Convenience Stores (NACS) Show. A town known for its food and beverage innovation from convenience stores to Michigan Ave where show-goers can eat and drink to their hearts content while looking for inspiration to grow their programs. Whether you’re in Chicago for the week, or just visiting the show for the day, you’ll want to stop by Welbilt booth#6955 and see how we are bringing innovation to convenience stores.

Intelligence and innovation come together for convenience store operators with our food preparation, cooking, and holding brands. Whether starting a food program or expanding your current foodservice program, our experts are here to help you find the best option for your convenience store.

Here are some of the product brand experts you’ll be able to talk to at the show.

Join Welbilt team of food and beverage experts at the 2017 NACS Show booth #6955 in Chicago, IL and let’s talk about how we can help you bring innovation to the table.

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Blending up a better beverage program September 13, 2017

In March of 2017, NPD Group reported restaurants served a total of 700 million servings of frozen coffee drinks, a growth rate of 2 percent in the last four years and that’s just blended coffee drinks. Dig deeper into the blended beverage craze and fruit and non-coffee based smoothies accounted for $5 billion a year in 2016 with the foodservice industry serving more than 1 million a year. Sixty eight percent of the volume comes from limited-service concepts according to Technomic.

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Building a better pizza and bigger profits September 13, 2017

There are 70,000 pizza restaurants in the U.S. and 93% of Americans eat a slice of pizza once a month with 350 slices of pizza being consumed per second, according to Statistic Brain. No matter how you slice it, pizza is a favorite food among Americans and offers huge potential for c-store foodservice programs.

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Welbilt provides immediate and future help to rebuild after Hurricanes September 13, 2017

The southern states of the U.S. have weathered serious storms in the last two weeks, first Hurricane Harvey followed by Irma in our home state of Florida. Many of our partners, colleagues, customers, friends and family have been affected by what some might call a busy hurricane season. Even with the knowledge impending Hurricane Irma Welbilt employees from across the globe committed their own resources to help those in Texas and Louisiana.

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Americas favorite side goes main menu August 9, 2017

Even with trends towards healthier eating, the sale of one of Americas favorite side items, the French Fry, has continued to grow. According to 2017 Technomic Inc. – Menu Monitor menu presence of fries has increased 19.5% in the last five years.

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What’s a WelCast? Pull up a seat and we’ll tell you August 9, 2017

Our lives are busy, finding the time to research, read and review information that will propel your business initiatives, maximize repeat business and drive trial for new customers, all while keeping up on the latest trends in food and beverage and running the day to day operations.

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Cooking up trends for the new school year July 10, 2017

Jump start your new school year with these school foodservice trends that will keep kids healthy, happy and buying more.

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Convotherm® 4 changes the way Rice Lake Elementary serves up delicious foods any kid would love July 10, 2017

Diane from Rice Lake Elementary teaches everyone why every school foodservice kitchen should have at least one Convotherm® 4 Combi. Pull up a seat to the most innovative lunch table in school foodservice and listen to our Lunch Table Welcast here.

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Manitowoc Ice® Indigo invites you to be an ice snob June 14, 2017

The weather is heating up and so is the demand for iced beverages. But not all ice is created equal and neither are all ice machines. Just ask SpikeTV® Bar Rescue® behind the bar expert Mia Mastroianni. A self-admitted ice snob, Mia explains, “Ice is the unsung hero in beverages.” Ice is the foundation for beverages that stand out typically the first impression of the dining out experience. “We’ve all had cloudy ice or even worse smelly ice and that can affect the customer experience and business,” says Mia, who has experienced even more acute ice issues.

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Deconstructing the future of foodservice June 14, 2017

The minds of today’s foodservice consumers can be a boggling place. They have choices galore for food and beverages like delivery, take out, curbside service and at-home meal delivery top the option list. They’re also feeling the pressures of work, life, health and family with each constantly fighting for priority. All of these options and pressures consumers are experiencing can leave foodservice operators wondering how to capture their wallets and stomachs.

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Renowned Chefs, Famous Mixologist & Product Experts May 31, 2017

Relive the action, innovation and ideas from the 2017 NRA Show

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Welbilt Chefs deliver daypart mastery May 17, 2017

Finding solutions to the new foodservice reality operators are experiencing, where speed for service, food quality, labor shortages, and qualified staff are all at the forefront of daily operational discussions. Listen, eat and learn during the 2017 National Restaurant Association Show in Chicago, May 20-23 at Booth #3401 & 3601. Register for Menu Masters today. Click here for times and registration.

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Ice Matters for a profitable beverage program. Be a Manitowoc Ice Master. May 10, 2017

Ice chefs, whose sole purpose is deliver ice that makes beverages better, know just how important the right ice type is for beverage programs. Will you become a Manitowoc Ice Master during the 2017 NRA Show?

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Be a team with nature April 22, 2017

At Welbilt, we strive to provide operators with energy efficient equipment to help reduce their environmental footprint. Because protecting our planet starts within the heart of the kitchen. Today we ask you to go outside, breathe in the air and start to make renewable energy a part of your everyday life.

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Don’t trust your equipment service to just anyone April 12, 2017

But not using a certified technician may save you today, but could cost you in the future.

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Operators use LTOs to Spice up Sales April 12, 2017

Everything from salads to sandwiches and snacks to beverages are getting the “seasonal treatment” across all segments of the foodservice landscape.

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Make your operation a little greener April 12, 2017

Capabilities, expertise and collaboration competencies to outfit an entire foodservice kitchen with only equipment that is energy efficient and sustainable.

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Trends you’ll want on your table March 8, 2017

Captivating the attention of customer, influencing dining choices and purchase decisions across all demographics can be a challenge for any operator. These top trends in food and beverages are what’s influencing operations large and small.

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Welbilt. Innovative, Connected, Reliable March 8, 2017

The new Welbilt is bringing innovation to the table by working hard to provide you with tools and equipment to let your team do what they do best - from the kitchen to the table.

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Kitchen Innovation focused on operational success & guest satisfaction March 8, 2017

The National Restaurant Association® announced the recipients of the 2017 Kitchen Innovations (KI) Awards, honoring forward-thinking equipment and technologies that increase efficiencies and productivity for back-of-the-house operations and benefit restaurant operators.

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Welbilt kicks off 2017 in style February 15, 2017

The NAFEM Show 2017 showcased our booth with 12,500 square feet of equipment innovation, learning opportunities and food/beverage. Thank you to everyone. Especially to our employees, dealers, reps, distributors, servicers and customers who made the launch of the new Welbilt a huge success. We hope you enjoy viewing our three days together in the slide show and wrap-up video. And in case you missed our new Welbilt video watch it below. May our 2017 and beyond be Inspired by Simplicity, Powered by Expertise. We are Welbilt. Bringing innovation to the table.

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Cooking up Innovative ideas during the NAFEM Show 2017 February 1, 2017

Our products are intelligently connected, which means no product is designed in isolation from the rest of the kitchen. Our proven expertise lies in creating modular, connected systems that operate seamlessly in foodservice or retail environments. From the fully-integrated fitKitchenSM system to our introduction of CareCode™ for lifecycle management, we’ve got everything operators need to create their perfect workspace.

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Choose the right ice type for better beverages and bigger profits February 1, 2017

Choosing the right ice is easy when you have the right ice machine. Manitowoc Ice® is the number one selling ice machine in the U.S. and offers the variety of ice forms needed for any operation. What most operators don’t realize is that having more than one type of ice in their operation can drive beverage consumption and increase profits. The right ice creates better beverages, and happier customers. Most operators feel they need to choose one ice machine; therefore, one type of ice for their operation, limiting potential profits. With customers, especially millennials, increasing the variety of their drinks, now is the time to examine the impact the right ice type can have on a beverage program.

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Fresh ideas in cold side products February 1, 2017

Our products are intelligently connected, which means no product is designed in isolation from the rest of the kitchen. Our proven expertise lies in creating modular, connected systems that operate seamlessly in foodservice or retail environments. From the fully-integrated fitKitchenSM system to our introduction of CareCode™ for lifecycle management, we’ve got everything operators need to create your perfect workspace.

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Frymaster OQS, precision in oil quality management with the press of a button. January 25, 2017

Frymaster® Oil Quality Sensor (OQS), is innovative technology that fully automates how operators manage, test and filter their oil. Creating operational efficiency, oil savings, labor reduction, while improving safety and ensuring fried foods are of the highest quality for customers. Major operational benefits of the OQS are its accuracy and ability to provide much needed information.

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Innovative ideas that will change operations and drive sales January 25, 2017

We bring innovation to the table with products designed to make foodservice operations more efficient, profitable and energy efficient. Come check out some of our newest products at the NAFEM Show 2017, WHAT’S HOT, WHAT’S COOL® product gallery and train with our experts on these products at booth #3200.

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Grow your beverage programs with Big Shot January 25, 2017

Nostalgia has led to a steep rise in resurgence of the handcrafted cocktail and with it the pouring of craft and small batch liquors from whiskey to rum. Millennials are the target audience of these handcrafted concoctions, with Gen Xer’s and Boomers quickly jumping on board to toast to years gone by. Operators in all segments are clamoring to find the right mix of signature cocktails to entice and delight customers and increase operational profits.

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MercoMax™ - Maximum innovation in hot holding January 11, 2017

Research shows that better food quality correlates directly to an increase in customer satisfaction and sales and is the reason we have developed the MercoMax™ visual holding cabinets. The latest technology innovation in hot holding, allows operators to hold food in a ‘fresh state’ longer. Rather than rely on a timer algorithm to control heat in the cabinet we knew that food quality would benefit from heat controlled by an actual temperature reading from inside the cabinet itself. This allows staff to be confident product is being held at the correct temperature and time to preserve product quality and ensure food safety

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Train to realize your business goals in 2017 January 11, 2017

Attending the NAFEM Show February 9-11, 2017 in Orlando FL.? You will not want to miss our cross-training event during normal show hours in booth #3200. Learn from our team of experts about our latest products. These sessions are targeted to dealers and consultants with short sessions (20 minutes each) filled with useful information from the industry, product information and even time for Q&A.

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Tantalizing trends for a profitable 2017 January 11, 2017

This year is poised to bring new challenges for those in the restaurant industry. While Q’3 2016 showed a slight up-tick in same store sales among public traded chains (Technomic, Inc.), many industry experts are predicting stagnation in overall sales and growth. Operators will ponder how they will garner more than their share of the available foodservice dollar, while competing with emerging food trends such as home meal delivery companies (Plated and Blue Apron) and non-traditional foodservice segments: c-stores and grocery. But, with these 2017 trends, operators can drive trial and repeat traffic:

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Generational trends that will influence the future of foodservice December 14, 2016

2016 has been one for our record books. We kicked off the year as a new standalone global company and have not stopped moving since. With awards, tradeshows and innovative ideas and much more, this year has proved to be one of new adventures and excitement. See some of the highlights from 2016.

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Kick off the 2017 by saving with ENERGY STAR® certified equipment December 14, 2016

According to the ENERGY STAR website, forty-one percent energy usage in a commercial foodservice operation comes from food preparation and refrigeration.

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Menu updates made stress-free December 14, 2016

Menu innovation is top priority for most restaurants, as evidenced by all the articles in industry publications talking about the latest and greatest in food, beverage, and cocktail innovations.

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Generational trends that will influence the future of foodservice November 9, 2016

The standards in today’s foodservice world are anything but standard for operators. Competition is no longer within segments, but across all segments and even from new comers to foodservice like grocery stores, convenience stores, food trucks, pop-up and home delivery. All of these options are changing the way consumers eat.

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Manitowoc Ice makes nugget Ice COOL November 9, 2016

6.4 million people in the U.S. are chronic ice chewers which means adding nugget ice to any operation is smart business. “Our study found that people love to chew ice, but also want to keep their drinks cool and tasting great. That is the challenge our nugget ice machines meet, keeping beverages tasting great and customer satisfaction high” states Cassie Johnston of Manitowoc Ice. Tubular nugget ice is cylindrically shaped with a 5/8” diameter and average length of approximately 1”. With longer pieces and 90% ice quality, tubular nugget is ideal for dispensing applications reducing the potential for congealing ice.

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Equipment made to improve production and reduce food waste November 9, 2016

In the restaurant industry, nearly $1.6 billion of uneaten food is disposed of yearly according to Environmental Health News. In addition, with nearly half of all U.S. consumers (46%) stating they want restaurants to actively work to minimize food waste as reported by Technomic, Inc., operators have a big challenge on their hands in order to deliver on these consumer expectations. Choosing the right equipment is one-step operators can take to ensure food waste is kept at a minimum.

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Convenient Equipment, Operational Success October 26, 2016

Operators explored the future of convenience foodservice and beverage innovation at the Manitowoc Foodservice booth #6617 during the 2016 NACS Show in Atlanta, GA. With 8 brands and 18 products focused on everything important to Convenience Store operators.

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Merrychef® eikon e3 flexible and convenient menus for Convenience Stores October 11, 2016

From sandwich toasting to pastry baking the Merrychef® eikon e3 combines easy to use technology with the ability to prepare fresh foods, like toasted sandwiches, in about 1 minute. With both microwave and convection cooking capabilities and a rotating turntable to ensure even cooking throughout, the e3 cook times are up to five times faster than traditional cooking methods. Allowing operators to decrease wait times, while preparing fast made to order times today’s consumer have come to expect in foodservice.

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fitKitchen(SM) delivering new opportunities for Convenience Store operators October 11, 2016

Today’s modern kitchen is probably not something most convenience store operators or consumers spend much time contemplating, but in the grand scheme of kitchen design the modern kitchen is less than 100 years old. Margarete Lihotzky designed what everyone knows as todays modern kitchen, then known as the Frankfurt Kitchen. Lihotzky studied how to make kitchens more efficient by examining work flow, work triangles, and how minimize the number of footsteps need to get the work done as well as standardizing sizes and works surfaces to 36 and 24 inches.

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Naturally Smart Refrigeration September 14, 2016

The latest in refrigeration technology is genius, GreenGenius™. Built from 60 years of experience by Delfield refrigeration experts and equipped with natural occurring hydrocarbon R290 refrigeration technology, our unique reach in refrigeration system, GreenGenius is both smart and environmentally friendly.

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Equipment for fresh meals from farm to finish September 14, 2016

Consumers are now, more than ever, aware of where and how their food is produced. Seeking foodservice operations that source locally produced, fresh, natural, sustainable foods and are “green” in their preparation practices. The “farm-to-table” movement is impacting the entire food industry, from schools to restaurants. According to a recent survey by the National Restaurant Association, 57 percent of consumers said the availability of local food is an important factor in deciding where to dine out. Another 68 percent said they're more likely to visit a restaurant that offers locally produced items.

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Advance your operation with trend targeted equipment September 14, 2016

Meeting todays foodservice demands with high tech equipment solutions

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The big business of the better burger August 9, 2016

Burger historians do not know exactly when or where the hamburger was first “invented”, most believe it was somewhere around 1900’s that Americans started their love affair with what is now the modern day burger. In recent years, the burger category taken on a life of its own.

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Grill your way to greater profits with Garland® XPress Grill August 9, 2016

The Garland Xpress Grill was designed specifically with the needs of foodservice operators in mind. It allows operators to increase throughput, reduce labor,

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Delicious drinks, Delightful profits August 9, 2016

Blended beverages like smoothies and coffee drinks are experiencing unprecedented growth throughout all segments. Beverage-Snack chains and Bakery Cafés are winning big in the drink category showing growth of 10.1% and 5.1% respectively versus YAG.

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Stay Connected and In the Know with Manitowoc Foodservice July 11, 2016

Manitowoc Foodservice has continued to invest in innovative technology that will keep you connected and in-the-know. From controller demos to our literature library app we have made a commitment to our operator partners to make Manitowoc Foodservice equipment information available where and when our customers need it.

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Discover why we are Fluent in School Foodservice July 11, 2016

See why Manitowoc Foodservice is the only equipment manufacturer that can say we are Fluent in School Foodservice. Our team of chefs and product experts are ready to talk with you about how we can help you make your school foodservice operation more efficient, enhance your foodservice program to increase participation, save water, energy to help offset rising costs and much more.

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Grow your school foodservice with these fresh ideas July 11, 2016

The farm to school movement continues to gain support and community involvement throughout the United States. Kids and parents alike are becoming more savvy eaters with an interest in how and where their food is grown. Learn more about benefits for schools of the farm to school movement

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The business of all day breakfast June 14, 2016

According to a National Restaurant Association survey, 70% of Americans wish that restaurants would serve breakfast all day long. The idea of when and how has continued to grow and evolve from just 2 years ago. If customers wanted breakfast after 10:30 a.m., most days their options were limited to family dining or specialty breakfast restaurants with expanded hours.

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Quench guests thirst for seasonal beverages June 14, 2016

As the weather heats up, so does the demand for unique ice-cold beverages. Seasonal beverages are big business for foodservice operators and the summer time offers limitless options. Sonic® recently introduced new Limeade and Lemonade frozen options, while Starbucks® recently launched Fizzio™ Handcrafted sodas and their newest caffeine fix, Nitro Cold Brew Coffee (expected to launch this summer in over 1,000 U.S. stores).

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Operators Love their Indigo® because… June 14, 2016

Everyone operation needs ice, but choosing the right ice machine for your operation can be confusing. Can I manage the production cycles to ensure I have ice when I need it? How often will I need to clean and do standard maintenance? Will my staff understand what is happening with our ice machine? The Manitowoc Ice Inidgo® Series was designed to answer all these questions for operator in all segments and of all sizes.

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NRA Show Wrap Up 2016 May 27, 2016

The 2016 National Restaurant Association Show was filled with excitement that translated into an amazing four days. Don’t believe us, here are just some of the numbers to back up our claim “This was the best NRA Show yet”

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Innovation for fresh food, fast - Merrychef® eikon e2s May 17, 2016

The National Restaurant Association recently reported that 70 percent of foodservice operations are single unit operators and independently owned franchises. As an independent operator in today’s foodservice world, how do you please your customers, keep costs in check, and run a profitable restaurant? To answer these questions, it’s crucial for operators to find innovative ways to deliver more with less, including space. The Merrychef® eikon® e2s high speed oven was designed to assist operators with the solution.

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Multiplex® N2Fusion™ delivers on-trend beverages, effortlessly May 17, 2016

The coffee industry has been cultivating a new way to serve customers their favorite hot beverage and ensure they have a new reason to make one more trip to their favorite local caffeine watering hole. According to Mintel, cold brew coffee sales grew 339 percent from 2010-2015, with estimated sales reaching $7.9 million in 2015. Millennials and men are the top purchasers of cold brew, citing the desire to try new preparation methods for coffee. Even with the growing popularity of cold brew, coffee innovators have taken caffeine to a new level of smooth.

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Put a chill in your operation with Manitowoc Foodservice cold side brands May 17, 2016

Our cold side brands put the chill in your operation. Giving you the ability to keep your foods fresher and beverages cooler. Delicious foods and delectable beverages are what will keep your customers talking and your profits high. Join us during the NRA show where our experts are going to serving up ideas that will do both. Here are just some of the cool things you will experience at our booth:

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Style and Substance for all kinds of cooking. May 10, 2016

Combi ovens are growing in popularity among foodservice operators for a variety of reasons including growing space constraints, rising consumer expectations regarding food quality and the need to produce food faster. Combi ovens allow operators to prepare a variety of foods, from the most delicate seafood dishes to crispy French fries, from low temperature cooking and re-therming for banquets to fast casual all day food cooking.

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Bigger Profits, Greater Savings, Better Operations with Manitowoc Foodservice May 10, 2016

Manitowoc Foodservice hot side equipment brands are showing operators how to heat up their menus, increase speed of service, control labor and boost customer satisfaction during the 2016 National Restaurant Association Show in Chicago, May 21-24, 2016. Here is a sneak peek of the latest in cooking, baking, frying and more equipment you will see at booth #3401 & 3601 during the show.

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A new approach to kitchens May 10, 2016

Today’s foodservice operations demand innovative processes that will allow operators to meet the demands of customers like never before, fresher foods, faster service, and innovative menus. A new approach for innovation is imperative to provide operators with a holistic approach to their kitchen that reaches far beyond one piece of equipment.

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Greenprint for Everyday Savings April 22, 2016

Energy is the third largest expenditure in a restaurant behind food and labor costs, with the largest share of the energy (35%) used by back of house equipment. Making the kitchen the logical place for operators to make the greatest impact towards a “greener” operation. Taking the first step towards “green” doesn’t necessarily mean revamping your entire operation, but rather reviewing what modifications can be implemented today that will have a positive impact and savings for years to come. This Earth Day, we are encouraging foodservice operators to implement just a few simple changes, like the ones below, that can have a vast influence on the environment and put a little “green” to the bottom line.

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Why R290 is the responsible choice in refrigerant April 22, 2016

R290 is environmentally friendly refrigerant that is naturally occurring and has very little effect on the environment. While R290 has been used in some refrigeration applications over the last two decades, it is now the new standard in commercial refrigeration. Making buying a refrigeration unit with R290 coolant a natural fit for foodservice operators who understand the paybacks are multiple shades of green.

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Maximum impact, energy conscious April 22, 2016

Restaurant equipment is the leading source of energy usage in a restaurant, but also one of the most controllable cost for operators. That is why designing kitchens and equipment that are energy efficient and earth friendly is how we are striving to make a positive impact anywhere our equipment is cooking, baking, frying, chilling or making ice. If contemplating an overall kitchen redesign or replacing one piece of equipment, consider the following when choosing equipment to guarantee your kitchen is fit for the future:

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A partner in foodservice efficiency April 12, 2016

Part of who we are and have always been is finding ways to help our partners and customers have a positive impact on the world around them. We understand that our equipment directly affects the environment, operations and the communities our partners serve, inspiring us to be better and do better through innovative ideas that directly impact the future.

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Equipping your kitchen for a season of change April 12, 2016

Foodservice operators of all sizes have relied on LTO’s or daily specials for many years to drive traffic, increase revenue and trial potential long-term menu additions. Forty-eight percent of consumers in a 2015 Technomic, Inc. survey said they had tried a limited-time-offer menu item in the past month, indicating the powerful influence LTO’s can have over restaurant consumers dining and purchase decisions.

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Compact but mighty. NEO the everywhere you need ice machine April 12, 2016

NEO® means new. As in, a new standard, a new class, a new approach and a new way for you to think about ice. Providing new levels in performance, intelligence and convenience, NEO offers an all-in-one solution to your undercounter ice cube needs. The NEO fits perfectly anywhere you need ice - restaurants, bars, cafés, coffee shops, stadium boxes, offices, delis and more.

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Fluent in the Future of Foodservice March 8, 2016

Our new year started with a renewed sense of passion, desire for change, and big plans for the year ahead. As a company we’ve watched 2015 draw to an end and 2016 begin, our new journey as a new company. As with all big changes, there is excitement, questions, planning and new ideas about the future. The last seven months have brought to the forefront several areas of focus that will lead us into the future as Manitowoc Foodservice, Inc.

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Trends driving pizza sales in 2016 March 8, 2016

The pizza industry has been tried and true for many years with customers flocking to the ultimate one dish meal in droves, consuming an average of 350 slices per second (www.franshiehelp.com). Used for family night quick meals as lives have grown busier, or weekend kickstart when one more meal is just a little to much to consider or as a simple way to please a variety of taste and flavor profiles. But just as many other segments have experienced, the pizza industry has seen a shift in consumer expectations and is rising to the challenge.

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Manitowoc Foodservice brands are Fluent in Pizza March 8, 2016

The Manitowoc Foodservice Team is bubbling with anticipation to talk with you at the 2016 Pizza Expo in Las Vegas, Navada March 8-10. Our team of pizza professionals are ready to talk innovative pizza trends and how Manitowoc Foodservice equipment can meet your operational goals. This year, our team of pizza efficinados will be showcasing equipment to increase throughput, expand menus through customization, increase speed of service, decrease barriers to introduction of new menu items, and deliver big results no matter the size of your operation. And did we mention you can try a assortment of pizza and other treats served up by Chefs Pitchford and Speck.

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Big Ice, Creative Cocktails, Big Profits February 9, 2016

Signature cocktails create customer buzz and increase operational profits. Mixologists know that choosing the perfect ice for their handcrafted cocktails makes all the difference.

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Fresh Menu, Hot Profits with Merrychef® eikon® e2s February 9, 2016

Until a few years ago, food in bars seemed to take a backseat to the real moneymaker - liquor, wine, and beer. And the bars with space were relegated to serving snack foods like trail mix leaving guests hungry and searching for other options when it came time to eat. Now with advancements in equipment technology, Merrychef eikon series ovens give bar food a fresh fast upgrade to hot food consumers crave like flatbreads, pizzas, burgers, etc. These countertop high-speed ovens take up minimal space and labor investments, so your customers can eat and drink for hours.

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Old is New Again, Cocktail Trends Delivering Big Profits February 9, 2016

Hand crafted, artisan, and infused were once terms reserved for food, but are now applicable to today’s cocktails and mocktails. Where once customers ordered a pre-dinner cocktail with their favorite brand of alcohol, now they are offered a variety of options. Small batch, local brands, or flavor selections that include produce options from around the world are combinations only the most skilled mixologist could dream up.

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Foodservice Technology for the Future December 8, 2015

Consumers can now order meals from virtually anywhere, without human interaction. McDonald’s® has begun rolling out their kiosk ordering option in some areas, Taco Bell® has an app and mobile friendly website allowing guests to order and pay ahead, Dominos® offers deep discounts for those who order online or through their mobile app. All of these examples prove just how imperative technology is as part of the overall customer interaction in today’s foodservice world. And while technology is at the forefront for business to consumer interactions, it’s importance in the day-to-day foodservice operation has taken a huge leap forward.

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Operations that are “fit” are primed for future success December 8, 2015

In the recently published Food Industry Transformation. The Next Decade., Technomic, Inc, reviews what the future of the foodservice industry will look like from all aspects over the next 10 years. Among some of the predictions were how consumers will continue to evolve their values and spend their money, what effect the movement of “healthier” eating will have and what challenges the foodservice industry as a whole will encounter.

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A fond farewell to 2015 December 8, 2015

We find ourselves asking, “What happened to 2015?”. The year seems to have flown by once again. As we prepare to enter what will prove to be a new and exciting chapter for all involved with Manitowoc Foodservice, we want to take the opportunity to share with our partners, friends, and loyal customers just how exceptional 2015 has been because of YOU. Here are just a few of the highlights from the last 12 months.

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Traffic driving ideas for a cheerful bottom line November 10, 2015

The holiday season is upon us and it’s not even Thanksgiving yet. The NPD Group recently promoted that half of all holiday shopping will begin prior to Thanksgiving, a 6% increase from just two years ago, and two-thirds of consumers report they will do at least some of their shopping online. Retailers like Amazon are taking full advantage of this new shopping mindset by starting holiday offers as early November 1, and even taking a swing at traditional brick and mortar stores with Black Friday deals online.

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Menu possibilities just got bigger with Merrychef eikon e2s November 10, 2015

Delivering on customer’s desire for customizable menu options can be a daunting task for operations with limited space and staff. In order to remain relevant with customers in marketplace where customization a major competitive advantage, operators now have the choice of the smallest high speed oven with the biggest performance – Merrychef eikon® e2s.

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Trends to jump start your 2016 November 10, 2015

Technomic Inc., along with several other research publications, recently released foodservice trends for 2016. These predictions have looked at a variety of things from menu trends to overall industry trends. To summarize, some of the macro trends identified is how food is becoming more about the experience and a way to socialize. Or that operators will continue to rely on technology in order to combat rising food costs, increased labor and energy costs.

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Connected equipment, Monitoring 24/7 = Knowledge not Downtime October 6, 2015

Operating a convenience store is a 24/7/365 job and in most cases no one has time for downtime when it comes to consumer profit.Manitowoc KitchenCare® has partnered with Emerson® Climate Technologies to deliver a 24/7 remote monitoring system, we call KitchenConnect®.

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Equipment Designed for Convenience Store Foodservice October 6, 2015

Fluency across the entire convenience store foodservice operation is not something every equipment manufacturer can claim, but at Manitowoc Foodservice we have experts who understand and speak convenience store foodservice and have a full array of equipment to help you maximize your foodservice operation.

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Drive Profits with Simple Premium Upgrades October 6, 2015

Consumers are demanding premium items across all segments of the foodservice industry, full service to grocery, and the race to meet expectations is on. Convenience stores across the country and around the globe are stepping up to the challenge and seeing great rewards in revenue, visits and customer satisfaction. The definition of premium can vary greatly among consumers, same stating premium as better for you and others defining it by ingredients like artisan breads, variety in condiments and brand name proteins.

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Manitowoc Ice Indigo® Series making ice convenient for C-stores September 29, 2015

Why do convenience store operators love their Manitowoc Indigo Series Ice Machines? For three reasons . . . easy to use, easy to clean and easy on costs. Dispensed beverages are still the most profitable item in a convenience store so ensuring this profit center is ready when your customers want their beverage is key part of your business. Manitowoc Indigo Series Ice Machines make that profit center even more profitable.

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A fitKitchen℠ means a more profitable C-store September 29, 2015

Being Fluent in Foodservice means understanding the unique needs of convenience store operators. That is why Manitowoc Foodservice developed fitKitchen. fitKitchen was designed and developed to assist a wide array of foodservice operations with the daily constraints of producing more with less – labor, resources, and space. Manitowoc Foodservice is the only foodservice equipment company with the capabilities to bring its entire portfolio of brands and products together, based on segment and day-part trends and data, to deliver customizable solutions to make a convenience store foodservice program even more profitable.

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C-Stores Big Opportunity – Millennials September 29, 2015

Convenience stores have a unique opportunity to capture the hearts, minds and wallets of Millennials. This generation seems to always be “connected,” using smart phones and tablets as a way of life; making a strong digital relationship a necessity to reach them when and where they are shopping. Yet they are averse and even skeptical of those who over advertise, continually offer deals, instead they are more likely to purchase when a “surprise” deal comes their way. Convenience Store Decisions magazine reports that Millennials are more spontaneous when shopping and have new ways of engaging with food and beverages. But their expectation is retailers and their brands need to be authentic and transparent by addressing their specific needs and concerns like budget constraints, desire for customizable/personal experience, and a great value.

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Smart Information When and Where You Need It September 8, 2015

Tablets and smart phones ensure that you are constantly connected to what is happening at home, work, or even your favorite sports team.That’s why Manitowoc Foodservice has continued to invest in technology that will keep you connected and in the "know" while on the go. We started with creating apps two years ago as a commitment to our operator partners to make Manitowoc Foodservice equipment information available where and when it’s needed. Now we create apps to keep you better informed with easy access to our digital collateral and training on our easyTouch® platforms.

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Create Family & School Friendly Traffic Driving Programs September 8, 2015

While retailers relish the back to school, most restaurants view August and September as the months before the holiday season rush. This is the time when what were the “summer fun funds” for things like eating out and treats are diverted to necessities like new clothes, shoes, school supplies and electronics, and dining out is traded for at home meals. While these facts exist, there are ways restaurants are combating the back to school sales slump and coming out winners with increased trial, repeat purchases, loyalty and a reputation for community/school support.

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Frying Factors That Make Business Sense September 8, 2015

In the world of fryers one size does not fit all, and as an operator there are several business factors that should be explored when adding a fryer to your kitchen or replacing a current fryer. Some of the questions you should be asking when considering your frying options.

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Manitowoc Foodservice Chefs combine insights and innovation for operational achievement August 4, 2015

We read about the latest trends daily and navigating them can be a daunting task. Some trends go mainstream, while others drop off only to reemerge years later, but how do you know which trends will capture consumer interest, increase revenue, and drive sales while providing competitive advantage?

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Fuel your customers anywhere, anytime with Delfield Carts and Kiosks August 4, 2015

Are you taking advantage of foodservice opportunities by meeting your customers where they are eating? With the rise of food trucks, curb side service and your customers eating where and when they want, convenience is still being a top influencer in where to dine. Take advantage of this trend and reach potential customers by offering a delicious range of food options whereever they are at that moment with a Delfield cart or kiosk.

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Harness the power of equipment to deliver on consumer trends August 4, 2015

What does the second half of 2015 hold for the foodservice industry? How do operators keep the positive momentum into the fall and holiday season? Recently Technomic Inc. published their 2015 Mid-Year Restaurant Industry Forecast Update to answer some of these questions. The update looked at overall trends, segment and menu category growth, and potential sales growth for the industry. While opportunities vary greatly, there is one thing several of the Technomic updated trends have in common - kitchen equipment. Here’s how we would apply the trends to kitchen equipment.

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Innovative kitchens enhance creativity July 7, 2015

Creating operational fluency through exceptional equipment advancement is what Manitowoc Foodservice strives to deliver. Our team of kitchen innovators spearheads real, business-driving, industry-changing solutions. These engineers, designers, scientists and industry experts are in the field daily, talking with customers and gleaning knowledge and insight for equipment that evolve and stay ahead of your needs and consumer trends. Innovation is at the heart of what we do and the reason our equipment lead the way in operations around the globe.

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From customization to BYO, consumers demand more July 7, 2015

The definition of customization is evolving for customers and operators in the Fast Casual segment across all categories. Customization has advanced into “Build Your Own”. This new restaurant concept is the DIY of the foodservice industry, which has customers eating them up. Sales have increased by 22% since 2013 according to Technomic, Inc. Consumer Food Trends, Foodservice Happenings: MidYear Trends June 2015

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School Foodservice kitchens that speak for themselves July 7, 2015

Lets talk school foodservice. How can we help you make your school foodservice operation more efficient? How can you create new ideas that will keep kids happy, healthy and eating school lunch all year round? How can you save water, energy to help offset increasing food costs? Our experts are here to listen to your needs, talk about applications that will best meet those needs and how we can help you deliver the best possible experience for your little customers. See what it means to be Fluent in Foodservice this year at booth #537 at the School Nutrition Annual Conference July 13-15 in Salt Lake City, Utah.

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Get connected to your kitchen with KitchenConnect® May 12, 2015

Put the focus on your customers, not your equipment. Manitowoc KitchenConnect understands the daily stress of running restaurants. You can’t be everywhere at once. Your staff does their best to keep your restaurants running at peak performance. But we’re all human. Operational and equipment issues happen. Now with Manitowoc KitchenConnect, energized by Emerson, you can focus on your customers because someone is always watching, for even the smallest issue, so you and your team never miss a thing.

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Manitowoc Foodservice speaks Fluent Baking and Cooking solutions May 12, 2015

Let’s talk a full range of kitchen cooking and baking opportunities for any operation. Manitowoc Foodservice and our best-in-class cooking and baking brands help you deliver the freshest food with equipment that meets your operational needs. Our experts are here to listen and find a solution. Whether it’s equipment for one application or multiple, we understand the need to do more with less and create an effortlessness flow from order to presentation. Our brands provide endless menu possibilities with the latest in technology to help you produce fresh, quality food faster while saving valuable time, energy and labor. Talk with our cooking and baking experts during the National Restaurant Association Show May 16-19, 2015 in Chicago at booth #3601.

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Food. Inspiring. Technology. fitKitchens℠ powered by Manitowoc experts May 12, 2015

Understanding the interaction of food, beverage, people and equipment means producing kitchens that are fit to answer questions about how to reduce labor, do more with less, increase sales and revenue and keep menus fresh, all with a focus on the individual operation. The goal of fitKitchen is to provide customized solutions that:

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Keep your operation COOL with Manitowoc Foodservice May 5, 2015

The Manitowoc Foodservice COOL crew offers innovative refrigeration, freezer, cold preparation and ice making solutions designed specifically for the most demanding operations. This year at the National Restaurant Association Show, these experts will be talking about all of our coolest equipment ideas to improve operational fluency. Here is a sneak peek of some of our cool equipment.

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Operational Insights drive Manitowoc Foodservice equipment Innovation May 5, 2015

We are proud to again have two of our brands honored as National Restaurant Association 2015 Kitchen Innovations®(KI) Award winners. This year’s Manitowoc Foodservice honorees are Merrychef® eikon® e4s with Panini Grill and Frymaster FilterQuick® Fryer with Oil Quality Sensor. These two brands were recognized for their significant advancement in back-of-house operations reflecting trends and topics that are the most important to operators today and in the future.

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Fluently Speaking Your Foodservice Language May 5, 2015

At Manitowoc Foodservice, our team of experts strives to understand the unique needs of every customer. Why? Because every operation is distinctly different. This is why we take a different approach to equipment and kitchens. We believe you know your operation better than anyone, so we start by listening:

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Savings stack up with ENERGY STAR® foodservice equipment April 22, 2015

According to the ENERGY STAR website, outfitting a foodservice kitchen entirely in ENERGY STAR rated equipment could save operators about 360 MBTU/year, or $4,800/year. Over a 10-year period that’s approximately $48,000 in savings per operation. The ENERGY STAR website also reports some equipment specific benefits to include:

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Sustainable Practices decades in the making April 22, 2015

A recent Technomic study asked consumers and restaurant operators to help define social responsibility and sustainability. Sixty-three percent of surveyed consumers said they are more likely to visit a foodservice operation they view as socially conscious. The study also found that operators say social responsibility and sustainability issues are important with reducing food waste and energy consumption being top of mind, while still maintaining profit margins. The foodservice industry is taking a greater interest in sustainable practices and social responsibility, and Manitowoc Foodservice is a fluent partner in sustainability.

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How to save green, by going GREEN today April 22, 2015

The green spotlight has been shining on the foodservice industry for the past few years, with 93 percent of operators indicating that sustainability and social responsibility is something they consider important, according to Technomic. But with the economy just beginning to show signs of recovery for the foodservice industry, many operators are seeking ways to save energy and resources today. Operation Green offers foodservice operators helpful tips and ideas for ways they can save energy and resources in their current operation.

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Fryers that are green for the environment and add green to your bottom line April 7, 2015

Frymaster’s family of GREEN Fryers have oil and energy saving models made for any operation. As the pioneer in oil-conserving fryers, Frymaster fryers have repeatedly been honored for their innovative advancements by winning the National Restaurant Association Kitchen Innovation Awards - 2008, 2009, and 2012 and now in 2015 with our latest frying innovation the Frymaster® FilterQuick® with Oil Quality Sensor. Frymaster’s GREEN fryers help operators reduce overall energy usage and save on oil costs by reducing the amount of oil used. Here is the latest in innovation from your fluent in frying partner.

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Zeroing in on GREEN refrigeration April 7, 2015

Ways to save energy while being environmentally friendly is a key part of innovation at Manitowoc Foodservice and using R290 as a refrigerant is one of our latest advancements. R290 will soon be available (and is currently in some locations) on both Delfield® and Manitowoc® Ice products. A propane grade refrigerant that is naturally occurring, R290 is more energy efficient than other refrigerants and can produce energy savings of up to 40% compared to other HFC refrigerants.

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Being Green earns Manitowoc Foodservice Continued Recognition April 7, 2015

Energy efficiency and sustainable practices are at the heart of Manitowoc Foodservice values. We strive to help foodservice operators have a positive impact locally and globally with equipment that reduces energy and resource consumption. These values have lead to a partnership with The U.S. Environmental Protection Agency (EPA) to provide restaurants and foodservice operators with over 1,000 ENERGY STAR® rated equipment options across 6 of our award winning brands.

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Peace of Mind with KitchenCare® extended warranty March 10, 2015

Purchasing an extended warranty makes good business sense for foodservice operators. Your equipment is what keeps you producing the food your customers demand and maximizing uptime means you are able to ensure your operation is at peak performance.

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We’re talking Preparation, Baking, Frying, Ice Making and Profits March 10, 2015

Manitowoc Foodservice is Fluent in all things Pizza and it’s why you should plan to visit booth #447 at the 30th annual Pizza Expo in Las Vegas, NV, March 23-26, 2015. From ice to ovens, our experts will be discussing ways in which we can help your operation take advantage of the latest trends for pizza and beyond. Looking to grown your menu? Talk with Delfield about how to expand fresh toppings in limited space or Frymaster about adding wings or other high profit appetizers. Want to increase your speed of service? Our Lincoln oven experts can help you find the solution that fits your operational needs and budget.

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Americans love affair with pizza grows category March 10, 2015

Pizza may have originated in Italy, but it has become uniquely Americanized over the last century. Whether New York style, Chicago deep dish, thin & crispy or hand tossed, America’s love affair with pizza is still strong. Forbes estimates that Americans spend billion a year on pizza, even putting it on their 12 Hottest Food Trends for 2014 list. With 75 percent of consumers eating pizza twice a month or more, according to Technomic Inc., and 55 percent report eating at fast casual pizza concepts monthly, it’s not surprising that the pizza category is bubbling with potential for 2015 and beyond. While nostalgia still draws consumers in, they are demanding more than the traditional pie and the marketplace is responding.

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Customers are priority one for Manitowoc KitchenCare February 10, 2015

Manitowoc KitchenCare® helps service, maintain and protect foodservice equipment and facilities, throughout the business lifecycle. Offering a wide variety of options to care for equipment, kitchens and even an entire facility, from one restaurant to thousands.

Join us the in the KitchenCare area at booth #5800 to learn about what KitchenCare can do for your customers.

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Cool operational savings February 10, 2015

Keeping restaurant operators cool is job one for Manitowoc Foodservice cold brands. Each brand is committed to providing innovative ways to save energy, capitalize on consumer trends and provide the latest in technology to keep restaurants profitable. Come talk with our cold side experts about the coolest brands and products in foodservice during The NAFEM Show at booth #5800.

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The future of foodservice innovation February 10, 2015

This year there will be not one, but four WHAT’S HOT! WHAT’S COOL! pavilions to explore and see innovative equipment and supplies solutions. Manitowoc Foodservice is honored to have 6 brands and 7 products which will be featured in each of the four galleries. Stop by pavilions #1220, #2820, #4820 and #6020 off the main aisle and then come talk with us at booth #5800 about these innovative products.

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Food Inspiring Technology February 3, 2015

fitKitchensSM, powered by Manitowoc experts, is food inspiring technology. Through understanding the interaction of food/beverage, people and equipment, we deliver an integrated approach that answers the questions customers are asking: how to reduce labor, do more with less, increase sales and revenue, keep my menu fresh and many more.

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Hot side brands heat up February 3, 2015

Manitowoc Foodservice is bringing the heat at The NAFEM Show 2015, with the latest technology in cooking, baking, frying, and holding from our industry leading hot side brands. These products offer easy to use icon based touch screens, cross platform functionality and energy saving features that will be sure to grow share in 2015. Here are a few of the hot products you will want to talk with us about at booth #5800.

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Become Fluent In Foodservice February 3, 2015

Let’s talk foodservice…..What foodservice language do your customers speak? Segment specific within QSR, café or fine dining? Or do conversations focus on business building, increasing profits, reducing labor and evolving the kitchen? Perhaps they’re talking trends with a focus on competitive edge and menu expansion? From one moment to the next customers can speak any of these languages and you need a partner who speaks them too.

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Operational Opportunities for 2015 January 20, 2015

The way in which operators manage and change their restaurants in 2015 is revolutionary for an industry that has relied heavily on the same types of equipment for that last 30 years. Operational savings will come the forefront on many levels including energy, labor and savings through buying local, all while focusing on meeting the challenges of the future.

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Segment focus evolving as competition expands January 20, 2015

Gone are the days of “my operation falls into this segment, so we must compete against others in the same segment”, as cross segment competition heats up in 2015. Segment specific operations are taking a new look at the competitive landscape as consumers seek new outlets to fulfill their foodservice needs. Responding to consumers changing views on how and where they purchase prepared foods will be top of mind in all segments for 2015.

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Top Trends, big ideas and more for 2015 January 20, 2015

The end of one year and the start of a new bring about the inevitable top 5, 10, 15 trends, what’s hot, greatest ideas, etc., and it can be overwhelming to try and sift through all the ideas. Should I be focusing on innovation or menu updates, customer satisfaction or the latest menu trend? We have taken the opportunity to cull through the lists to provide you with our take on the top “Big Picture” trends and areas of growth for 2015.

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Convotherm Software Updates

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Please note:

The particular software update for Convotherm 4 gas units has to be done by an authorised service partner (there are adjustment steps necessary).

Please ensure that only software which is suitable for the unit series is installed on your Convotherm unit. This software cannot be used for other unit types from the range. If this is disregarded, no liability will be assumed for malfunctions.

Convotherm Service manuals

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