How Dessert Freezers Can Boost Your Sweet Business

Are you running a sweet business and looking to increase your sales? If so, then investing in a reliable dessert freezer may be the key to success for your shop. Not only will it allow you to increase the variety of treats you can offer customers, but it also provides several other benefits that could give your business a long-lasting advantage. In this blog post, we’ll be exploring why adding a dedicated dessert freezer can help boost profits and make management easier. Read on to learn more about how having an effective dessert freezing system in place can help take your sweet business from good to great.

Close up of woman hands holding delicious ice cream or frozen yogurt at the toppings bar and selling to teen girls customers

Benefits of Adding Dessert Freezers to Your Business

As a business owner, you’re always looking for ways to increase your revenue and give your customers the best experience possible. Adding dessert freezers to your establishment can help you achieve both of these goals. Not only will you be able to offer a wider range of products to your customers, but you’ll also be able to increase your profits by tapping into the lucrative dessert market.

  • Enhanced Product Quality: Dessert freezers maintain consistent temperatures, ensuring that ice creams and frozen desserts maintain their ideal texture and flavor. This consistency leads to higher customer satisfaction as they can rely on consistently delicious treats.
  • Increased Product Variety: With dessert freezers, businesses can expand their menu by offering a wider range of frozen desserts and flavors. This versatility can attract more customers and boost sales, especially during hot weather or special occasions.
  • Improved Profit Margins: Efficient dessert freezers can help businesses reduce waste by preventing product spoilage. Additionally, they allow for better inventory management and bulk production, leading to cost savings and increased profit margins.

With dessert freezers, you can keep your desserts fresh and ready to serve, ensuring that your customers always have access to high-quality treats that will keep them coming back for more.

Best Practices for Choosing and Placing Your Dessert Freezers

When it comes to choosing and placing your dessert freezers, there are a few key best practices that will ensure you’re providing the best possible experience for your customers:

  • Consider Freezer Size and Style:
    • Determine whether you need standalone freezers or built-in units to suit your space and aesthetic.
  • Mindful Freezer Placement:
    • Ensure your freezers are strategically placed for easy access by both customers and staff.
    • Avoid obstructing foot traffic or creating congestion in your establishment.
  • Think About Dessert Types:
    • Tailor your freezer choice to the type of desserts you’ll be offering.
    • For ice cream businesses, prioritize freezers that maintain a consistently cold temperature to prevent melting.

By following these best practices, you’ll be well on your way to providing your customers with delicious and perfectly chilled desserts.

Ideas to Keep Customers Coming Back for More Frozen Delights

In the world of frozen desserts, competition is fierce. If you want your customers to come back for more, you need to provide them with an exceptional experience. Start with the basics. Your storefront should be welcoming and clean. Your staff should be knowledgeable and friendly. Beyond that, consider what sets your product apart. Are you using unique flavors or locally sourced ingredients? Do you offer customizable options like mix-ins or toppings? These can be great ways to keep your customers interested and coming back for more. Consider implementing a loyalty program or hosting special events to further engage your customers and show them that you appreciate their business. By prioritizing the customer experience and going above and beyond in your product offerings, you’ll be sure to keep your customers coming back for more frozen delights.

Creative Ways to Make a Unique Dessert Experience for Customers

As a dessert lover, there’s nothing quite like indulging in a unique and delicious dessert experience. That’s why as a dessert chef or business owner, it’s important to stand out from the crowd by offering creative dessert options that will leave your customers coming back for more. From offering interactive dessert stations where customers can customize their own treats, to incorporating unexpected flavors and textures, the possibilities are truly endless. By taking the time to craft a truly unique dessert experience, you can set yourself apart from the competition and leave a lasting impression on your customers. So why settle for generic desserts when you can offer something truly special? Get creative and watch your business soar!

In conclusion, investing in dessert freezers and offering frozen treats is a great way to help your business succeed. By being mindful of the best practices for choosing and placing your freezers, creating promotion and sales strategies, focusing on customer satisfaction, and finding creative ways to stand out from the competition, you can create an unforgettable frozen experience for your customers. So why wait? Take advantage of the many benefits of owning a dessert freezer today and don’t miss out on capturing more profits for your business! Start by exploring our inventory of certified freezers designed with all the features needed to confidently promote and provide delicious desserts to delight even the most discerning customers. With a combination of quality product offerings that bring convenience and pleasure to customers everywhere, choosing dessert freezers can be an investment you are sure to see returns on soon.

Small Kitchen, Big Potential: The Solutions for Limited Kitchen Space

In the culinary world, big spaces don’t always dictate success. Small kitchens hold immense potential, offering unique advantages that can transform your restaurant’s operations and elevate the dining experience. Whether you’re a seasoned restaurateur or a passionate chef starting your culinary venture, this blog will be your ultimate resource for turning your small kitchen into a powerhouse of efficiency and creativity.

In the fast-paced and competitive restaurant industry, every square inch of space matters. We understand the challenges you face when crafting a functional and productive kitchen within limited dimensions. That’s why we’re here to provide expert insights and recommendations on the essential equipment that will make a significant difference in your small restaurant kitchen.

The Power of Small Kitchens in Restaurants

Having a compact kitchen space can be a strategic advantage for your restaurant, offering benefits that extend far beyond mere square footage constraints.

  • Efficiency: Compact kitchens encourage a streamlined workflow, where every movement and action are purposeful. Moreover, with carefully curated equipment and a well-thought-out layout, chefs can effortlessly navigate their domain, saving precious time and effort. The proximity of workstations fosters collaboration and seamless communication among team members, fostering a cohesive and efficient kitchen environment.
  • Creativity: Necessity is the mother of invention, and small kitchens inspire creative solutions. Hence, chefs become masters of improvisation, innovating with limited resources, and conjuring delectable dishes that defy kitchen size. As a result, the constraints of a compact space often push culinary boundaries, giving birth to unique and imaginative creations that captivate discerning diners.
  • Cost-Effectiveness: Operating a small kitchen can be a prudent financial choice, particularly for startup ventures. In addition, lower rent, reduced energy consumption, and optimized use of resources lead to cost savings that can be redirected into enhancing the quality of ingredients and services. In an era where sustainability is paramount, small kitchens align with eco-friendly practices, promoting a greener approach to food preparation.

By harnessing the advantages of a compact space and making informed equipment choices, you can elevate your restaurant to new heights of success.

Space-Saving Solutions

To optimize the available area and ensure seamless operations, it is essential to consider incorporating space-saving solutions that maximize functionality without compromising on performance. Here are key categories of space-saving equipment that can transform your compact kitchen:

Countertop Equipment

Make the most of your countertop real estate by investing in compact yet powerful countertop appliances. Whether it’s beverage freezers or space-efficient combi ovens, these versatile tools can handle various culinary tasks without occupying valuable floor space. By strategically placing these appliances, chefs can access essential tools conveniently while maintaining an uncluttered and organized work area.

Versatile equipment

Embrace the power of multipurpose equipment that performs multiple functions, reducing the need for separate tools. For example, a combi oven that functions as a convection oven, a grill, and a steamer can save considerable space and offer diverse cooking capabilities.

Smaller equipment

Seek out compact versions of essential tools, such as single-platen grills and small fryers. These smaller alternatives deliver the performance of their larger counterparts while taking up minimal space, freeing up valuable room for other essential components.

Equipment Must-haves for Small Kitchens

Combi Ovens

Combi ovens are indispensable workhorses that combine the functions of convection ovens, steamers, and even grills in a single unit. These versatile appliances offer precise temperature control and humidity regulation, making them ideal for preparing a wide array of dishes with consistently outstanding results. Moreover, combi ovens maximize cooking efficiency and save floor space, making them a must-have for small restaurant kitchens.

Examples of Combi Ovens

Countertop Freezers

When it comes to frozen desserts and beverages, countertop freezers are invaluable assets for small restaurant kitchens. These space-saving freezers provide easy access to frozen treats without the need for excessive bending or reaching.

Examples of Countertop Freezers


Crispy and delicious fried foods can be a menu highlight in any restaurant, and compact fryers are the key to achieving this in small kitchens. Opt for fryers with a smaller footprint, ensuring they can fit seamlessly into your kitchen layout. These efficient fryers not only occupy minimal space but also offer quick heating and fast cooking times, allowing you to serve up delectable fried delicacies without compromising on taste or texture.

Examples of Fryers

Single or Double Platen Grills

These versatile grills are designed for small restaurant kitchens, offering high-performance cooking while minimizing the floor space needed. Whether it’s succulent steaks or juicy burgers platen grills provide the perfect sear and smoky flavor that discerning diners crave.

Examples of Fryers

Indeed, with the power of strategic equipment selection and innovative space-saving solutions, your compact kitchen can become a haven of culinary artistry and streamlined operations. Moreover, by incorporating essential equipment like combi ovens, countertop freezers, space-efficient fryers, and platen grills, your small kitchen can reach new heights of culinary excellence. Let your small kitchen shine as a testament to culinary ingenuity and the potential it holds for unforgettable dining adventures.

Preventive Maintenance vs. Scheduled Maintenance

Preventive Maintenance vs. Scheduled Maintenance: Ensuring Equipment Reliability in Restaurants

Maintaining the efficiency and reliability of restaurant equipment is important to keep up with kitchen operations especially during demanding hours. Two common approaches to equipment maintenance are preventive maintenance and scheduled maintenance. While both methods aim to keep restaurant equipment in optimal condition, they differ in their approach and benefits.

Preventive Maintenance

Preventive Maintenance (PM) is a proactive scheduled approach that involves regular annual and sometimes quarterly inspections, adjustments, and cleaning tasks to identify and address potential issues before they escalate into major problems. Its primary purpose is to prevent equipment breakdowns, extend the lifespan of a restaurant equipment, and minimize unexpected downtimes.

Benefits of a Preventive Maintenance

1.    Quarterly/Yearly Approach

A preventive maintenance program can be planned quarterly, semi-yearly, or yearly and is generally done on a single specific piece of equipment. It takes a proactive approach by checking all primary systems in the unit and replacing wear items such as belts gaskets and filters. If any issues are identified and work order is created to solve the issue while on site or a return service call can be scheduled to repair the identified issue. By addressing minor issues early on we can limit costly breakdowns and repairs and the challenges with equipment being down. By identifying and addressing minor issues in a timely manner, preventive maintenance saves money by reducing repair expenses and optimizing the lifespan of your equipment.

2.    Focuses on Specific Equipment

PM programs are generally done on high importance equipment such as fryers, combi ovens, clamshell grills, refrigeration and “mission critical” kitchen equipment. By focusing on a specific piece of equipment, preventive maintenance ensures that each piece receives the necessary attention, addressing potential risks. This targeted approach in preventive maintenance helps maximize the effectiveness of maintenance efforts, reduces the chances of overlooked or neglected equipment, and ensures that repairs and inspections are conducted at least once a year.

Scheduled Maintenance

Scheduled maintenance (SM) involves performing maintenance activities at predetermined intervals, regardless of the equipment’s current condition. Scheduled maintenance focuses on more of the entire kitchen, not just one specific piece of equipment. This type of maintenance can be scheduled for an entire 12 months and focuses on several pieces of equipment in the restaurant. The primary purpose of scheduled maintenance is to ensure routine tasks are consistently carried out to maintain equipment performance, compliance, and safety. Scheduled maintenances are great for high-demand and busy kitchens to ensure that every piece of equipment is running as expected and delivers consistent results for every use.

Benefits of a Scheduled Maintenance

1.    Time-based Approach

A scheduled maintenance relies of a fixed timetable rather than the actual condition of the equipment. This means that maintenance tasks are performed at predetermined intervals regardless of whether the equipment is currently experiencing issue. Similar to a vehicle having set service checks every 5000-6000 miles, this type of maintenance provides a structured approach to equipment care, allowing restaurants to allocate resources, plan workflows, and ensure that maintenance tasks are consistently performed.

Each SM plan is built to the unique specifications and agreement with the owner for the equipment in their kitchen. These programs are highly customizable based on the specific need of the customer and each scope of work is unique based on the customer’s needs.

2.    Standardized Tasks on Several Restaurant Equipment

Standardizing maintenance activities simplifies planning and ensures consistent care for all equipment in the kitchen. It streamlines maintenance by having standardized tasks for each equipment type. This approach prevents oversight and guarantees a consistent level of care. It enhances efficiency, reliability, and safety in operations. Ultimately, its goal is to support optimal kitchen performance and ensure that the restaurant delivers consistent results every time.

While both types of restaurant kitchen maintenance focus on the overall reliability of a kitchen equipment, the key differences between preventive maintenance and scheduled maintenance lies in their frequency, focus, and scope. Preventive maintenance is performed quarterly/semi-annually/annually and is focused on a specific piece of equipment. Scheduled maintenance operates on shorter intervals between 60 to 90 days, covers a broader range of equipment, and is customizable to your specific equipment and needs. Both strategies play essential roles in maintaining equipment reliability, longevity, and operational efficiency.

If you’re running a busy kitchen and need to keep up with the demands of your customers, then it might be time to plan a meeting with one of our qualified service sales consultants. There is no obligation, and we can identify what your specific needs are and recommend the plan that fits your business the best.

For busy kitchens in the Northwest, our team of expert technicians and service sales consultants at DSL Northwest can provide you with plans for either preventive maintenance or scheduled maintenance. You may call us at 877-665-1125 or email us at

Two Sided Grill Vs Flat Top Grill

Why Chefs Prefer A Two-Sided Grill Vs. Flat Top Grill

Cooking equipment is restaurants come in different shapes and sizes. Each has its own unique features that make it ideal for specific cooking tasks. Among the most popular cooking appliances are flat top grills and two-sided grills. While a flat top grill has its own versatility in commercial kitchens, it can be challenging to cook certain foods evenly. This is where the efficiency and speed of using a two-sided grill comes in.

Using Flat Top Grills in Commercial Kitchens

When it comes to cooking, a flat top grill is a versatile and efficient tool. It is essentially a large, flat cooking surface that can be heated to a high temperature and used to cook a wide variety of foods. With its large surface area, a flat top grill is perfect for cooking pancakes, eggs, and other breakfast items.

A downside of a flat top grill is that it can be difficult to cook certain foods evenly. For example, if you’re cooking a steak, you may end up with a burnt crust and a raw center because of uneven heat distribution from both sides of the meat. Consistency is hard to achieve with a flat top grill. To solve this problem, chefs from America’s most demanding kitchens prefer to use a two-sided grill.

Benefits of using a Two-Sided Grill

A two-sided grill is essentially two flat top grills that are hinged together. This allows you to cook food on both sides at the same time, ensuring that the food cooks evenly and in less time. Because you can cook both sides of a food at once, you can cook more in less time. This makes them an excellent choice for busy restaurants or food trucks. Two-sided grills are particularly useful for cooking things like burgers, paninis, and quesadillas. They are also great for cooking thicker cuts of meat like steak.

Overall, while a flat top grill is a great tool for cooking, a two-sided grill is the preferred option for many chefs due to its even cooking capabilities and efficiency. If you’re in the market for a new commercial grill, a two-sided grill is definitely worth considering.

To find out more about two-sided grills, you can visit Taylor’s commercial grills page or contact our team at 877-665-1125 or email us at

DSLNW Blog_HP Oil Filtration System

Henny Penny: Benefits of an Oil Filtration System

Fried food is a staple of many restaurant menus but cooking and maintaining the quality of oil for each batch can be a challenge. Not only does it take time and effort to filter and clean oil, but it can also be expensive to replace it frequently. That’s where Henny Penny’s Oil Filtration System comes in. This innovative system can help commercial kitchens save money while also improving the quality of fried foods.

How an Oil Filtration System Works

Each fryer is built with a lower oil collection area which drain out from the frypot above. In multiple well fryers, each well will have a drain. When oil is drained from the frypot to the collection area it is pumped back into the well after going through a strainer and filtration envelope that removes large particulate as well as smaller particles which adhere to the oil from “fall off” that occurs when food is placed in the frying oil. A pump is built into the fryer which takes the filtered oil and returns it into the frypot. By filtering frequently during peak hours or filtering at the end of a busy shift, the cleaned oil generates extend “life” by reducing carbon, particulate and small particles which can provide off flavors and colors to the frying oil.

How Oil Filtration Saves Money

The filtration system is designed to reduce oil usage and extend the life of cooking oil, which means that kitchens can save money on both purchases and disposal costs.

According to Henny Penny, the system can help kitchens save up to 50% on oil costs by reducing waste and extending the life of the oil. This can add up to significant savings over time, especially for restaurants that use large amounts of cooking oil.

How Oil Filtration Improves Food Quality

Apart from cost-effectiveness, the oil filtration system also maintains the quality and flavor of fried food items. The system is engineered to eliminate impurities and particles from the oil which can alter the taste of food. Simply put, the automated oil filtration system, renews your cooking oil for your next batch of deep-fried cooking.

By utilizing the system, kitchens can prolong the usage of cooking oil, which can certainly elevate the flavor and texture of the fried dishes. Using fresh oil is crucial is producing high-quality fried foods, and Henny Penny’s innovative Oil Filtration System makes it easier to maintain fresh oil for longer periods of time.

Other Benefits of Henny Penny’s Oil Filtration System

Henny Penny’s Oil Filtration System offers other benefits for commercial kitchens as well. For example, doing manual labor for filtering out oil is time-consuming and, in some cases, can be very dangerous. With the help of the oil filtration system and a simple touch of a button, the fryer automatically runs the operation of filtering out the oil, streamlining the task, and removing the unnecessary labor involved in oil filtration.

The system can also help kitchens meet health and safety regulations by ensuring that the oil is clean and free from contaminants. This can reduce the risk of foodborne illnesses and help kitchens maintain a clean and sanitary environment.


Henny Penny’s Oil Filtration system is definitely a game-changer for commercial kitchens that want to save money, improve the quality of their fried foods, and streamline their operations to maximize efficiency in their restaurants. By reducing oil usage and extending the life of cooking oil, the system can help kitchens save money on oil costs and labor expenses. Furthermore, the oil filtration system can improve the flavor and texture of fried foods while also helping kitchens meet health and safety regulations.

Improve the efficiency and profitability of your restaurant today with the Henny Penny fryers. To inquire on the fryers and its features, you may speak to us directly at 877-665-1125 or email us at DSL Northwest is the official distributor for Henny Penny products in the Northwest.

To learn more about Henny Penny products, visit our Henny Penny page or visit Henny Penny’s official website.

Maximizng the Lifespan of Your Equipment Images

Maximizing the Lifespan of Your Restaurant Equipment

Investing in restaurant equipment is a major financial commitment and it is essential that restaurants take steps to ensure that their equipment lasts as long as possible. Through proper maintenance and care, restaurant owners can get the most out of their equipment, avoid the need for costly replacements and repairs, and maximize their return on investment. The following are some tips to maintain and extend the life of any restaurant equipment.

1.    Proper Cleaning

Regular cleaning is essential to maintain the integrity of your restaurant equipment. This includes cleaning and sanitizing surfaces and removing and debris that may accumulate on the equipment. A daily cleaning routine can help prevent the buildup of grime, grease, and food particles that can lead to equipment failure and a shorter lifespan.

2.    Routine Maintenance

Routine maintenance is essential for every kitchen equipment to function at its best. Regular maintenance ensures that equipment remains in good condition and that any potential issues are addressed before they become serious problems. Schedule routine maintenance checks and make sure to have a professional technician perform any necessary repairs or maintenance.

Maximizng the Lifespan of Your Equipment Images

3.    Equipment Inspections

Regular equipment inspections are important to detect problems early on. An inspection can help identify any issues before they become more severe and can save restaurant owners money on repairs or replacements. Inspections can also ensure that all equipment is functioning as intended, and that any safety hazards are addressed promptly.

4.    Proper Use and Storage

Proper use and storage can also help extend the lifespan of any restaurant equipment. Avoid overloading any equipment and make sure that it is only used for its intended purpose. Store smaller equipment in a dry and cool place and protect them from moisture or extreme heat.

Maximizng the Lifespan of Your Equipment Images

All in all, regularly maintaining restaurant equipment can prolong its usefulness and save restaurant owners money in the long run. Cleaning, doing regular maintenance, inspections, and using the equipment correctly are all necessary to get the most out of each piece of restaurant equipment. By following these tips, restaurant owners can ensure that their equipment remains in good condition and continues to provide excellent service for years to come.

At DSL Northwest, we provide scheduled and routine maintenance or inspections for restaurants with the goal to prevent their businesses from having downtimes and maximize their business’ success. For inquiries on preventative maintenance, you may contact our team directly at 877-65-1125 or email us at

Upgrading Restaurant Equipment

Upgrading Restaurant Equipment: “When is it Time for a Change?”

High-quality restaurant equipment is an integral part of any food establishment, and it is important to ensure that is it always functioning efficiently. Regular equipment maintenance extends the life of current equipment but there comes an inevitable point when it is time to upgrade or replace older equipment. It is essential to know the signs that indicate the need for an upgrade or replacement, such as equipment repair and maintenance costs, outdated technology and increased volumes that exceed your current capacity. In this article, we will discuss the reasons why upgrading your restaurant equipment is necessary and when to know it is time for a change.

The Importance of Upgrading Your Restaurant Equipment

The quality of equipment in a restaurant is a vital aspect that can determine the success of the business. Restaurant equipment should be designed to withstand the rigors of daily use and be able to produce consistent results. It is crucial to keep up with the latest technology and trends in the industry to remain competitive. Upgrading restaurant equipment provides several benefits, including:

  • Improved Efficiency  

Newer restaurant equipment is designed to be more energy-efficient, which can result in cost saving over time. Efficient equipment can also help to speed up service, allowing restaurants to serve more customers in less time.

  • Reducing labor costs

As labor costs increase and accessibility to new employees in the back of the house become more difficult, investing in new equipment and technology that can reduce labor is imperative.

  • Consistent Results

The quality of the food and beverages served in a restaurant depends on the performance of the equipment used to prepare them. Upgrading to a new equipment can ensure that the food and beverages served are consistent in taste, texture, and quality.

  • Improved Safety

A new equipment can help to eliminate some of the safety risks in the kitchen, creating a safer working environment for employees and customers.

  • Enhanced Customer Experience

Upgrading to a new restaurant equipment can enhance the overall customer experience, from the quality of the food to the speed of service.

Signs That it’s Time to Upgrade Your Restaurant Equipment

  • Equipment Failures

One of the most obvious signs that it is time to upgrade restaurant equipment is frequent equipment failures. If equipment is frequently breaking down, it can lead to downtime, which can result in lost revenue and frustrated customers. It can also be costly to repair equipment repeatedly, and at some point, it may be more cost-effective to replace it.

  • Outdated technology

As technology advances, restaurant equipment becomes more efficient and offers better features to improve consistency and reduce labor. Outdated equipment may not be able to keep up with the demands of a busy restaurant, which can result in slower service and compromise the quality of food. Upgrading to new equipment can help to improve efficiency, speed up service, and improve the overall customer experience.

  • Inefficiency

Older restaurant equipment may not be as energy efficient as newer equipment, which can result in higher energy bills over time. Inefficient equipment can also lead to slower service, resulting in slower wait times for customers.

  • Changes in Menu or Service

Newer equipment may be needed for restaurants that are planning to expand their menu to accommodate the changes in their restaurant or increased store volume.

What to Consider When Upgrading Your Restaurant Equipment

When considering upgrading or replacing restaurant equipment, there are several factors to keep in mind:

  • Budget

Upgrading equipment can be costly, and it is essential to consider the budget for the upgrade. However, it is also important to consider the long-term benefits of new equipment such as cost savings on energy bills and decreased labor. Consult with your sales expert to develop a true ROI on your new investment.

  • Size and Capacity

When upgrading it is important to consider the size and capacity of the new equipment. It is also important to ensure that the new equipment fits in the space available and can handle the volume of food and beverages required for the restaurant. Other issues such as power and gas should be considered as well.

  • Brand Quality

There are several brands in the market for different types of restaurant equipment. When upgrading an equipment, it is important to consider products from reputable brands. Ask your suppliers about their experience with certain brands, availability for service and maintenance and what other companies are using the brands you consider.

At DSL Northwest, we carry equipment from Henny Penny, Taylor, FlavorBurst, and Bluezone and others. These brands have been in the market for years and are used by top restaurants and food chains all over the globe. For inquiries, you may contact us directly at 877-665-1125 or email us at

  • Maintenance and Support

Regular maintenance is necessary to guarantee that an equipment continues to function efficiently and lasts for a long time. It is also important to choose equipment that comes with reliable support and warranty. For instance, restaurants may want to consider opting to purchase from a reliable distributor that includes preventive maintenance plans or an on-call assistance which ensures that help is there any time they need it.


Upgrading or replacing restaurant equipment is an important decision that can have a significant impact on a restaurant’s success. By carefully considering factors such as safety, food quality, and long-term cost-effectiveness, restaurant owners can make informed decisions when upgrading their equipment and ensure the long-term success of their business.

If you are planning to upgrade or replace your current restaurant equipment, our team at DSL Northwest is always ready to help. You may contact us at 877-665-1125 or email us at

Ghost Kitchens

Supercharging the Food Service Industry: How Ghost Kitchens Are Redefining It

Ever heard of ghost kitchens? It’s the rising trend among restaurant owners and businesses.

The way we order and consume food has changed drastically in the recent years, and the emergence of ghost kitchens have had an unprecedented impact on the food service industry. Ghost kitchens, also known as virtual kitchens, are fully equipped restaurant kitchens that solely operate for the purpose of preparing and delivering food orders placed online. By allowing restaurateurs to skip the need for a dining space, ghost kitchens have opened several possibilities for the food service industry, from cost-savings to increased efficiency. Ghost kitchens have been revolutionizing the way the food service industry operates, and it’s only a matter of time before they become the new normal.

Ghost Kitchens

Benefits of Ghost Kitchens

Ghost kitchens are on the rise, and for good reason. They offer several benefits that are changing the food service industry.

First and foremost, they’re cost effective. By removing the need for a physical restaurant space, you can significantly reduce your overhead cost. 

Second, they’re efficient. With delivery and take-out options becoming more popular every day, these virtual kitchens are the perfect way to offer your customers multiple brands and concepts for different day parts and increase the hours of useable time for the kitchen itself.

And finally, they’re scalable. Whether you’re looking to expand your business of just want to experiment with a new menu item, ghost kitchens make it easy to do so without having to worry about brick-and-mortar location.

Ghost Kitchens

How Ghost Kitchens Impact the Food Service Industry

Ghost kitchens or dark kitchens have been steadily gaining in popularity and are setting a new standard for the food service industry. How? There are several ways that ghost kitchens are redefining how restaurants operate and serve customers.

First, they reduce overhead costs by removing the space needed for sit down dining and service staff. This means lower overhead and operating costs and can create a more efficient supply chain. It also offers the option of selling multiple brands and concepts from the same kitchen.

Second, ghost kitchens offer an amazing opportunity for restaurants to expand their reach beyond their current markets. Companies can easily open new locations and start serving customers in markets that they have not had access to before.

Third, with the rise of technology such as apps and delivery services, customers now have more control over what they order, when they order it and who is delivering it to them. Ghost kitchens can easily capitalize on this trend by offering partnering with one of the many delivery service (GrubHub, Uber Eats, etc.), offering pick up at the kitchen site or developing your own delivery service.

Ghost Kitchens

Key Considerations for Restaurants When Setting Up a Ghost Kitchen

From the moment you start thinking about setting up a ghost kitchen, there are a few key considerations you’ll need to think through. While this list is by no means exhaustive, here are a few points to think about:

Social Media and online marketing- Having a good online presence is key for any successful ghost kitchen – make sure to optimize your business listing on food delivery platforms, as well as create attractive visuals for your menu items on social media platforms like Instagram and Facebook.

Offering multiple brands and day parts- Consider the ability to offer all day parts: Breakfast, lunch, dinner as well as brands for each of those day parts. Breakfast burrito and bowls in the morning, and pizza, fried chicken and salad/greens as different brands for lunch and dinner.

The Future of Ghost Kitchens

As ghost kitchens become an increasingly popular option for the food service industry, it will be interesting to see how they continue to evolve and grow into the future. The possibilities are endless and the potential for growth is tremendous.

We can expect to see more restaurant owners taking advantage of ghost kitchens’ ability to manage multiple brands from a single location. These innovative kitchens can help new businesses and entrepreneurs enter new market by reducing the need to invest in a huge physical infrastructure. This also means that with less overhead costs, businesses can focus more on creating innovative products for their customers and increased profitability.

Overall, ghost kitchens are likely to become a major part of the food service industry in the near future due to their efficiency, convenience, and cost savings. So, keep your eyes open – they sky’s the limit!

Are you considering building your own ghost kitchen venture? Have a look at our restaurant equipment guide. For further questions or requests related to restaurant equipment, you can get in touch with us via email at or call us at 877-665-1125.

5 Tips to Maximize Your Ice Cream Sales

5 Tips to Maximize Your Ice Cream Sales

As an ice cream business owner, it’s important to always be looking for new ways to increase your sales and profits. One way to do that is by maximizing your ice cream sales. Here are 5 tips to help you do just that:

1. Expand Your Flavor Options

Are you considering expanding your flavor options? If not, then this is your sign.

When it comes to ice cream sales, variety is the key to success. If you can offer your customers a wide range of flavors, they’re more likely to buy from you again. So, it’s important to add new flavors to your menu and see how they do. You might be surprised at how well they sell.

And don’t forget about seasonal flavors! Offer your customers something special for the holidays or for summertime. They’ll love it! More on holiday flavors on the next tip!

2. Introduce Interesting Holiday Flavors

It’s no secret that people love ice cream, and businesses with ice cream machines should take advantage of that by introducing interesting holiday flavors.

Some fun ideas to get you started include pumpkin spice, peppermint, eggnog, and gingerbread. These flavors can be used to create seasonal sundaes, shakes, and floats too!

And don’t forget about adding in toppings, some of the classics are – Christmas cookies, candy canes, and peppermint bark. By offering a variety of flavors, you can appeal to everyone’s taste buds and increase your sales in the process.

3. Put Up Exterior and Interior Visual Displays

When it comes to displays, you have two options: exterior and interior. In this case, let’s use both!

Exterior displays are a great way to attract attention from passerby, and they can be as simple as a sign or a banner. Interior displays are a little more complex, but they can be very effective in getting customers to buy your ice cream. You can use cases, freezers, or even windows to showcase your products.

Remember, the key is to make your displays as appealing as possible so that customers will want to buy your ice cream.

4. Use the Power of Social Media

It’s no secret that social media is a powerful tool for business. So if you’re looking to increase your ice cream sales, it’s time to start using social media to its full potential.

Here are a few tips to get your started:

  1. Make sure your social media profiles are up-to-date and look professional
  2. Use interesting and eye-catching visuals to draw people in
  3. Share positive customer service reviews and stories
  4. Use the power of hashtags to reach a larger audience
  5. Host social media contests and giveaways

5. Offer Discounts and Promos

If you want to increase your ice cream sales, you need to think outside the box! Plan out discounts and promotions for holidays, community events, or business-related events. You can also do loyalty rewards, coupons, free samples, or even a social media contest!

There are plenty of ways to flavor-up your discounts and promos and you will surely never run out of customers with it.

Start Boosting Your Ice Cream Sales

Maximizing your ice cream sales might just be the perfect opportunity for your business to increase its overall sales. It’s not always easy to do, but with the right strategies, you can make it happen. With these tips in mind, you should be able to boost your ice cream sales and see a big difference in your bottom line.

Keep your customers’ sweet tooth satisfied all year round with ice cream equipment from Taylor! At DSL Northwest, we’re here to help you choose the right Taylor equipment for your business. Call us at 877-665-1125 or email us at and let’s talk about how we can help your business.

7 Common Causes of Restaurant Equipment Failure

The 7 Common Causes of Restaurant Equipment Failure

The core of consistently good restaurant food comes from its equipment in the kitchen. It helps cook, store, and keep the restaurant going. However, after years of use, it can also breakdown or malfunction. When this happens, it can cause a lot of problems for the restaurant. This article will discuss some of the most common causes of restaurant equipment failure and a few tips on how to prevent these failures from ever happening in your kitchen.

Reasons For Equipment Failure

There are several things that can cause any commercial kitchen equipment to fail. Some of the most common causes include:

1. Improper installation

If the restaurant equipment is not installed properly, it can easily malfunction and possibly cause equipment failure. Improper installation can also lead to safety hazards in the kitchen. However, this can be easily avoided by hiring a professional to properly install your restaurant equipment.

When installing any commercial kitchen equipment, make sure to follow the manufacturer’s instructions. If you are not too familiar with how to install the equipment, it’s best to consult an expert to do the job for you.

2. Overuse

Restaurant equipment is designed to handle a predetermined amount of volume. Equipment is considered overused when it is working harder and longer than it was engineered to perform. Overusing equipment without regular preventative maintenance and replacing “wear” parts care can easily add to the equipment’s cost of ownership.

To prevent this from happening, make sure and consult with an equipment specialist who can match the right piece of equipment with your anticipated volume. 

3. Poor maintenance

When kitchen equipment is not regularly and properly serviced it will be much more susceptible to unnecessary wear and tear. Issues such as carbon build up, grease migration, excess motor or compressor run times are common when a regular service program isn’t scheduled.

There are a few ways to avoid this:

  1. Have a regular cleaning schedule of all equipment, including the backside of the cookline.
  2. Regularly replace wear items such as gaskets, o-rings, blades, belts and filters.
  3. Schedule a regular Preventative maintenance program on all key equipment by a trained service professional to identify any potential issues before they become a problem. A comprehensive PM program can drastically reduce the likelihood of “down equipment” in your kitchen.

4. Years of Use

Every piece of restaurant equipment will eventually wear out. As the equipment ages it becomes more susceptible to damage and failure.

The best way to maintain the quality of your equipment is to regularly have it inspected by a qualified technician. Similar to your car, regular scheduled service will extend the life of your equipment and allow you to budget for upcoming expenses of equipment repair.

5. Environmental Factors

Extreme temperatures, humidity, poor ventilation, and grease migration can also cause rapid deterioration of any restaurant equipment.

Maintaining not just your equipment but the supporting systems such air conditioning, exhaust hood ventilation and returns and drain systems can be impactful as well.

6. Electrical Problems

Electrical issues can impact equipment by over supplying or under supplying the necessary voltage and amperage to your equipment. Too little power can cause motors to work harder than designed and too much power can short controls, switches and motors. Having an electrician identify the actual voltage in your kitchen will provide you with a better understanding of what you can do to ensure the longevity of your equipment.

7. Improper Use

Plan for regular training with staff on the proper use, cleaning and maintenance of your equipment. With today’s current turnover in kitchen staff this can often be overlooked but proper training can prevent unnecessary expenses for repairs.

Keep all manuals and procedures in the same are or near the equipment for easy reference.


These are the most common causes of restaurant equipment failure. Always remember that when in doubt, call an expert to help you with your kitchen woes.

At DSL Northwest, we are always ready to solve your restaurant equipment problems. We are a full-service company that provides repair, installation., and maintenance services for restaurants in the Northwest. Our technicians have years of experience and are qualified to handle any problem that you may encounter with your restaurant equipment. For inquiries and concerns, let us know through an email at or call us at 877-665-1125.