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 [email protected]. 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 [email protected].

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 [email protected].

  • 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 [email protected].

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 [email protected] 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 [email protected] 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 [email protected] or call us at 877-665-1125.

Preventative Maintenance: The Importance of a Regular Restaurant Equipment Check

Preventative maintenance involves functional checks, servicing, repairing, or replacing of necessary parts and equipment in a restaurant kitchen. These cost-effective practices keep kitchen equipment operational and restaurant operations running smoothly, reducing down time and increasing profitability.

Preventative Maintenance

What are the Common Preventative Maintenance Tasks?

Usually, there are routine tasks performed by trained technicians to ensure that all the pieces of equipment in the kitchen are working well. Depending on the size of your kitchen and the number of pieces of equipment you have, a regular preventative maintenance takes at least a few hours to several days. This involves a thorough inspection, testing, repairing and replacing wear items inside your equipment.

Here are the common tasks that your field technician may perform:

  • Checking door hinges, gaskets, and handles.

Whether its an oven, a freezer, or a grill, these pieces of equipment usually have doors or handles that are used frequently. Any damage, trapped dirt or grease can cause doors to close unevenly, overworking your equipment in the long run.

  • Cleaning or replacing filters, blowing out condensers

Any equipment that involves refrigeration in the kitchen should be thoroughly inspected and filtering/condensing systems cleaned at least every three months. Cleaning the filters can prevent grease and dirt build-up that may cause extra stress on condensers.

  • Fryer maintenance

Regular checking of high limit sensors, ignition sensors and gaskets as well as quarterly deep cleaning of the fry pot improves food quality, reduces stress on heating elements due to carbon build up and improves recovery time for oil

  • Running diagnostic tests

To prevent unwanted and unnecessary damages that may affect you during business hours, a professional technician will run a few diagnostic tests to guarantee that your equipment is running smoothly and identify any potential issues that you may wish to repair to prevent equipment failure during operating hours.

Preventative Maintenance

Types of Restaurant Kitchen Maintenance

We do regular maintenance on our home heating and cooling systems as well as on our vehicles, the same should be done with your kitchen equipment. A strategy and plan for regularly maintenance is an investment in lowering your cost of ownership and extending the useful life of your equipment.

  • Preventative Maintenance (PM Program)

A planned preventative maintenance program (PM) is a scheduled maintenance visit that can occur quarterly, semi yearly or yearly depending on the specific piece of equipment. The goal of a PM is to reduce the likelihood of breakdown which may limit the ability to serve parts of your menu for a day or days. These routine check-ups are aimed at detecting and correcting any possible signs of equipment failure before it occurs.

  • Reactive Maintenance

Reactive Maintenance is the costliest type of service on your equipment. Not only do you have the expense of the technician’s time, travel and parts, often you are losing sales while the unit is in need of repair and parts.

Why is it Important?

Regularly having your kitchen equipment checked by a professional significantly reduces the likelihood of breakdowns and downtime. When a piece of equipment stops working, part of your menu may be affected and sales will be lost. This is much more detrimental when a critical piece of equipment from the kitchen breaks as equipment repairs are much more costly and may take hours or even days to complete.

Having regularly scheduled preventative maintenance ensures that all kitchen equipment will be in excellent condition, ready to fry the next batch of fried chicken, grilled burger or produce the crowd-favorite ice cream for the next few months.

Looking for field experts for your restaurant’s regular preventative maintenance? At DSL Northwest, our primary goal is to keep our client’s businesses running and their customers happy. If you want to make restaurant equipment planning easy and hassle-free, send our team a message here, and we’ll be more than happy to discuss what kind of program makes sense.

The Ultimate Restaurant Equipment Guide

Opening a new restaurant requires a lot of planning on what restaurant equipment is needed for your business. This can easily add up to your start-up cost together with other expenses such as lease, licenses, labor, and marketing promotions.

Getting the right equipment is essential to have a fully functioning kitchen that efficiently serves your customers daily.

In comes the question: What restaurant equipment do you need in your kitchen? Here’s a list of the essential restaurant equipment that you’ll want to consider for a fully operational restaurant:

Big Equipment

  1. Ovens
  2. Grills
  3. Fryers
  4. Rotisseries
  5. Breading systems
  6. Display area
  7. Food warmers
    1. Counter warmer
    2. Holding cabinet
  8. Dump tables
  9. Beverage machines
  10. Carbonated beverages
  11. Juices, shakes, and smoothies
  12. Coffee maker
  13. Ice cream machines
  14. Freezers and refrigerators
  15. Prep counters
  16. Washing equipment
  17. Ranges
  18. Point of sale system

Medium-sized Equipment

  1. Storage rack and containers
  2. Food processors
  3. Mixers
  4. Microwave

Small Equipment

  1. Cutlery
  2. Cooking equipment
  3. Cleaning supplies
  4. Safety equipment

Things to Consider When Sourcing Restaurant Equipment

Industry Specific

The type of equipment you will need greatly depends on the type of restaurant you are opening. Are you running a bakery? If so, then your list will be different from a quick service concept or casual dining.

Also consider what your operational challenges will be and evaluate equipment that can reduce the number of staff on the line and improve ticket times.

Size of Restaurant

Another thing to take note of is the size of your restaurant’s kitchen. Study the blueprint and layout of your space. A well-thought kitchen will have enough room for people to move without bumping into each other. Workflow from one piece of equipment to another will maximize the efficiency and limit energy spent.

Equipment Quality

Quality is everything when choosing your restaurant equipment. When doing a quality check, consider the following: Which equipment will you be using the most? What is the expected wear life of the equipment you are purchasing? What is the cost of ownership for service and repairs?

Choosing the Right Supplier

How much can your supplier help you through your buying process? Do they cater easily to your specific requests? Don’t hesitate to ask a lot of questions regarding your restaurant equipment. Making sure you are in the right hands will put your mind at ease with all the planning.

Post-purchase Servicing

When the inevitable happens to your equipment, will your supplier provide you with post-purchase servicing? It is important to keep in touch with your supplier to make sure your equipment is always in top shape.


Pricing is perhaps one of the most crucial things when it comes to buying your restaurant equipment. Make sure and understand that the equipment you are purchasing is capable of handling your projected volume. An equipment expert can match your estimated volume with the proper size of grill, oven, fryer, etc.

Another financial alternative is leasing your equipment. Instead of paying cash, leasing provides you with the equipment you need with a manageable monthly payment.

The Right Restaurant Equipment for Your Business

Getting the right restaurant equipment for your business is no easy task. It involves a lot of planning, researching, and budgeting. Make sure to evaluate your restaurant’s menu and your kitchen layout to find out which restaurant equipment works best for your business.

It will take time to cross-off items in your restaurant equipment list but having a well-planned kitchen with all the restaurant equipment that you need ensures the long-term success of your restaurant and keeps your customers coming back for more!

Remember, when in doubt, ask for advice from experts in the field of restaurant equipment. At DSL Northwest, our primary goal is to keep our client’s businesses running and their customers happy. If you want to make restaurant equipment planning easy and hassle-free, send our team a message here, and we’ll be more than happy to help you with your restaurant.

Three Questions You Should Be Asking This Fall

Question 1: Is my current equipment able to deliver a profitable Fall menu?

As we move into the next season, you will more than likely be adapting your menu to reflect favorite items that your customers demand.   This could include different smoothie flavors, a move from cold to hot beverages, more hot dishes and cooked items as opposed to lighter summer offerings.

Many of these menu items require grills, ovens and dispensers that are able to handle larger volumes of cooked foods and multiple beverage options.  In addition, Fall and Winter menus often require additional labor to process these menu items.

New advanced kitchen equipment is designed to handle year-round menus, reduce the pressure on labor and adapt products accordingly at the touch of a button such as the Lainox Naboo, Taylor Grills and Taylor Frozen Beverage Freezers.   The new technologies support your aim of consistently creating dishes that deliver on quality every time – often a major headache for foodservice operators.


Question Two: Am I able to absorb higher wages while delivering customer satisfaction?

The minimum wage is the #1 topic of debate across the USA and particularly in the Pacific Northwest where the food service sector has been the most affected.  This is a time for operators to consider new ways of delivering a menu in order to reduce costs and any negative knock-on pricing effect to customers.   New food service equipment is designed to be more efficient and effective in helping to reduce the amount of manpower required; thereby reducing overall wage costs.  In addition, the equipment is able to improve the throughput and ticket times while addressing the reality of rising labor rates we are rapidly seeing in the kitchen.  For example, it is possible to cook a whole recipe at the touch of a button e.g. Lainox Naboo or Taylor Grill.  Cook-and-hold technologies allow for overnight cooking of items that have historically required a cook on premise and overseeing the cooking of roasts, entrees, etc.  Sophisticated smoothie and milkshake machines are able to dispense quality, tasty products with a traditional flavor profile at the touch of a button rather than requiring intensive manpower.  New blenders such as the MagnaBlend incorporate a rinse station for speedier service where signature recipes can be uploaded from a laptop to create consistent quality smoothies avoiding the need to mix complex blends by hand.


Question 3: Is my Fall and Winter menu plan delivering on what the customer wants?

The millennial generation is focused on sourcing locally, healthful and natural ingredients as well as seasonal ingredients.  This is filtering to the street fast as specials boards on sidewalks boast smoothies and desserts that feature regional ingredients and menu items that include locally sourced meats, fish and produce.  Factor these into your menu to stand-out and drive footfall.  Fall offers a range of tempting on-trend produce and ingredients and in the Pacific Northwest there is a plentiful choice such as blackberries, blueberries, beets, cauliflower, eggplant, beef, seafood – the list goes on.   Whether you are a fine dining restaurant, café, food service or quick service operation, locally sourced and seasonal product can be integrated into your menu – whether as tempting specials or as permanent menu fixtures.


DSL Northwest has significant experience of working with leading foodservice operators across the Pacific Northwest to increase efficiencies and optimize menus in order to appeal to a new generation of restaurant goers.  To optimize your own operation, call the team at DLS Northwest for a free consultation and let’s focus on improving your bottom line together.  www.dsl-nw.com.


Who is DSL Northwest?

1.Who is DSL Northwest?

DSL Northwest is one of the Pacific Northwest’s premiere foodservice equipment providers and consultants.  We are proud to be the exclusive distributors for Taylor, Flavor Burst, Fusion Frozen Beverages and Lainox Combi Ovens as well as offering several other specialty products. Our factory-trained service technicians also support after the sale, as well as part, supplies, and consumable product offerings – 24 hours a day, 365 days a year.

In addition to our foodservice equipment business, our value added consultancy helps our customers to design and achieve their business goals cost-effectively.  It is our knowledge in foodservice equipment, and our passion for food, that has led to many trusted partnerships with our customers across the region; the majority of which are major global and USA brand-names.  We help them to increase efficiencies within their current menu, find new items to serve or simply help them to keep their equipment running properly to minimize costly downtime.

2. How do you see the future of the foodservice sector?

The future of foodservice is very bright and we are bullish on the ability of the industry to continue to grow as we service the changing demographics of the foodservice consumer. More and more dollars are being spent by the younger generations but competition and external influences such as labor availability and wage rights will make success even more challenging. Make no mistake, this isn’t your parents’ foodservice industry…. and partnering with a company that knows and understands how to navigate this landscape is crucial.

3. What FIVE issues will dominate the foodservice sector?

ONE: Availability of labor is tight and will continue.  Executing your menu needs to be achieved using less labor hours and through higher volume sales.  (Talk to us about how to achieve this balance as we are experts in this area).

TWO: Wage rates will continue to rise.  As a mandatory $15.00 per hour wage rate lurks on the horizon, what are you doing to address this issue?  If it hasn’t hit you already, it will, and now is the time to review how to execute your menu and processes in the most efficient manner possible.

THREE: Natural and Organic food requests are here to stay. Consumers are making their dining decisions around these issues and demanding that their restaurants have the appropriate and sustainable sourcing methods for the ingredients that they purchase.

FOUR:  As families spend more of their disposable income on dining out, what are you doing to attract the “whole” family? Recent studies have shown that when a family decides to dine out, 75% of the decisions are made by family members 13 and under.  How are you doing to grab the hearts and minds of the youngest family members and influence their decisions?

FIVE:  Social media will continue to influence and be part of the decision making process for consumers 40 and younger. As this group of consumers continues to increase in numbers you will need to have a strategy in place for meeting and exceeding their expectations. A partnership and pro-active strategy on reaching this consumer base will drive loyalty and volume.

4. What is your history?

DSL Northwest was co-founded by Mike Ross and Mark Taylor in 2006.  Due to customer demand, DSL Northwest expanded its offices to include six locations; Spokane, Portland, Kent WA and with service agents located in Fairbanks, Anchorage and Juneau. For over 10 years, DSL Northwest has been servicing customers in the Northwest including WA, AK, OR, MT, WY and ID.  Our fantastic DSL Northwest team is one of the most highly skilled in the region, and is able to provide our customers with the service support that they need and when they need it; 24 hours a day, 365 days a year.

5. Who is your leadership team?

The DSL Northwest team is led by Mike Ross, Co-Founder and President, Mark Taylor, Co-Founder  and Vice President and Jim Neil, Principal and VP of Sales & Marketing who all have extensive experience in the foodservice business in the Pacific Northwest:

Jim Neil: President

Jim Neil is the president of DSL Northwest and oversees all business operations and sales. Jim is a 24-year veteran to the foodservice industry, having spent the majority of his career as the President and co-owner of JG Neil and Company, a leading foodservice agency in the Pacific Northwest. Jim has been helping independent restaurant operators and chain accounts in the Pacific Northwest develop and deliver creative menu options as well as source the finest ingredients for their operations. When not working with customers, Jim can be found fly fishing, golfing or with his wife and 3 kids.

 Mark Taylor: Co-Founder and Vice President

Mark is a co-Founder and Vice President of DSL NW with 39 years of experience working in the food service equipment industry. Mark’s years of industry experience has helped hundreds of independent restaurant operators expand their menu offerings and improve their operational efficiencies and product quality. Whether a single restaurant operator or a 100+ location national account, Mark can and will utilize his experience and expertise to help you grow your business.

6. Why are you located in Kent, WA?

When DSL Northwest originally relocated to Washington State, Kent was the obvious choice with its excellent transportation links to other parts of WA, and also into OR via I5.   After DSL Northwest gained early momentum in 2006, it made sense to expand the offices and service centers deeper into the Northwest territory.  That is why we now have centers in six locations including Spokane, Portland, Kent WA, Fairbanks, Anchorage and Juneau.

7. Who are Taylor and Flavor Burst?

 Taylor Company – DSL Northwest is proud to be the exclusive distributor of Taylor freezers in the Northwest and Alaska. Taylor Company has a 70-year heritage as a pioneer in their specialized field, and as a leader in new technologies, creating some of the world’s finest foodservice equipment including softserve machines, The Taylor® grill line, Frozen Carbonated Beverage Freezers, Taylor® batch freezers, Magnablend blended ice machines and Shake Freezers. https://goo.gl/hfGKCz

Henny Penny – DSL Northwest is proud to be the exclusive distributor for Henny Penny branded products in the Northwest. The results – in quality, flavor and cooking speed – are revolutionary. AS well as the unique Henny Penny equipment, the Henny Penny branded program includes access to Henny Penny’s unique and flavorful chicken products, proprietary coatings and marinades, plus a wide selection of other ready-to-cook favorites such as shrimp, mozzarella sticks and potato wedges. https://www.hennypenny.com/

Flavor Burst – this revolutionary add-on allows you to add a variety of flavors to your soft-serve or yogurt freezer by injecting concentrated flavorings throughout your finished product such as a soft serve, shake, frozen carbonated beverage, or slush program. FlavorBurst.com

Fusion Frozen Beverage – Fusion Frozen beverage includes a freshly brewed, naturally caffeinated ice tea slush beverage that brings a new twist to the booming ice tea market and Cold Brew Frozen Coffee. Brew your own cold Brew Coffee or tea and simply add our base to create your base flavour, then let your customer decide what flavor they want to add.  https://goo.gl/bWjdEt

8. There are lots of foodservice equipment providers. Why should we choose DSL Northwest?

DSL Northwest is much more than a foodservice equipment operator.   Our mission is to optimize our customers’ menus which is why we work with, and consult to, some of the leading, best-loved brands across the Pacific Northwest and the USA; from McDonald’s and Wendy’s to MOD Pizza and Salt&Straw.

Our customers come to us because we provide extraordinary value through menu optimization and implementation. This might involve re-thinking current menus, evaluating customer demographics, interrogating profit margins and re-working kitchens and front-of-house operations to successfully drive profits throughout the year.

Because of this added value, our customers come back to us again and again for help with expansion and growth plans, on-going service contracts or to meet the demands of changing consumer tastes with relevant equipment technologies that also drive operational efficiencies.

9. What experience do you have in optimizing menus?

  • We have extensive experience in optimizing menus across the Pacific Northwest for some of the best-loved brands. For example, we recently helped:
  • MOD Pizza – How great are the milkshakes you enjoy at MOD? We helped with the implementation and selection of the shake freezers that produce those delicious Milkshakes for you and your kids!
  • Hopjacks – We worked with Hopjacks on a clamshell grill cooking system that improved their food quality and consistency, speed of service and improved their labour efficiency.
  • Dutch Brothers Coffee- In the rapid pace environment of specialty coffee, we worked with Dutch Brothers to improve the speed of service on all of those delicious frozen beverages you have come to love. Using our beverage freezers we have helped delight Dutch Brothers customers through quality and speed of service.
  • Burgerville- Dining at Burgerville is not only delicious – it’s also extremely efficient. We have helped with their Soft Serve, shake and burger production using Taylor Grills and Combo Shake/Soft serve machines.


10. What is your focus?

AT DSL Northwest our focus is helping customers through a process we call “Menu Optimization”.

Menu Optimization is about you and your business. Through our discovery process we ask questions of you and your business to determine if we can help you Optimize your menu one of two ways:

1) Identify opportunities to improve efficiencies in your operations that will lead to more profit to your bottom line or

2) identify potential new menu offerings that will add new revenue streams and profit to your business.

Our process is risk-free to you and comes at no cost. Simply put, if we cannot find a solution in one of the two ways listed above, we will put you in contact with one of the 1000’s of industry resources we know who can assist you. If we do have a solution for you, we will sit down and provide a validated ROI to show how our recommendations can help you improve your profitability.

11. Are you involved with the local community?

DSL is active in our local communities and supports our customers and their charities. For additional information on what and how we work in the community please feel free to reach out to us directly.

12. What ambitions does DSL Northwest have?

We already work with an enviable list of customers including a blend of cafes, convenience store chains, food service operators, grocery chains, quick service, fast casual and fine dining restaurant operators such as Costco, McDonald’s, Wendy’s, Burgerville, Dutch Bros, Burgermaster, Tulalip Casino, QFC, Microsoft, Muckleshoot Casino, Salt&Straw, Great State Burgers, Whidbey Coffee and many, many more.

Our strong reputation ensures that we are able to acquire new clients through word-of-mouth, and our aim is to continue to build on our existing client list and work alongside additional successful brands across the Northwest.

If you need help with a challenge or issue, or simply want to conduct an audit on your operation, call the DSL Northwest team on 877-665-1125 for a free initial consultation.