Kitchen Remodel

PRIDE Centric Resources Re-Launches The Kitchen Spot

Shifting focus, PRIDE adjusted the strategy behind this robust website, focusing less on individual product transactions but instead on providing the connection to dealers. The exclusive dealer locator tool gives end-users access to a multitude of desired brands, foodservice specialties, and customer service capabilities.

“The PRIDE dealers are uniquely positioned to provide precise solutions and exceptional customer service to commercial kitchen operators looking for assistance to elevate their operations,” says Karin Sugarman, CEO at PRIDE Centric Resources.

The benefits of The Kitchen Spot include:

  • Connecting end users with nearly 100 restaurant dealers that offer tailored solutions
  • Access to a variety of restaurant design and build specialists
  • Connecting end users with an expert locally
  • Access to over 100 of the top foodservice brands
  • Library of helpful content for foodservice operators

For more information on The Kitchen Spot, visit www.thekitchenspot.com.  

About PRIDE Centric Resources: PRIDE focuses on providing robust resources for foodservice equipment and supply dealers, including marketing, financial, training and information technology. PRIDE offers best-in-class services and programs, and continuously strives for progressive and unique offerings to benefit their dealers’ future success.

SOURCE PRIDE Centric Resources

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The Future of Hotel Design

At Virgin Hotels in Chicago, Dallas and Nashville, and coming to Las Vegas early next year, the company’s app was made more robust this year to control room lights, temperature and television. Room configurations separate the back bedroom from the dressing room near the hallway with a barn door behind which guests can remain, allowing attendants access to make deliveries without contact.

“We don’t make you sign the room-service check,” said Raul Leal, the chief executive of Virgin Hotels. “That’s an archaic accounting tool.”

Not every hotel can offer outdoor dining year-round. Neither can their restaurants thrive with the capacity restrictions forced by social distancing requirements. The solution: Make the entire hotel a dining area. And throw in robotic servers.

“This is meant to be an answer to how do you deconstruct the restaurant experience so you don’t have to eat in one small place,” said Ron Swidler, the chief innovation officer at The Gettys Group, a Chicago-based hotel design, development and consulting firm. The Gettys Group recently convened with a consortium of 325 industry professionals from Hilton, Marriott and Cornell University, among others, to come up with the Hotel of Tomorrow project, collaborating on future hotel innovations. (The company has a track record with the workshop; in the early 2000s, it came up with the idea of a robotic butler, later developed by the Aloft brand of hotels as the Botler).

The think tank envisioned delivery units of various sizes that could keep food hot and drinks cold and provide video or music for entertainment.

“Maybe these robots have personalities and hang out with you,” Mr. Swidler added.

Even without robot partygoers, existing hotels have a great incentive to repurpose their now underutilized meeting rooms, ballrooms and even event lawns.

“We’re thinking the whole

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7 expert kitchen design tips to make cooking a delight

“WE SPEND SO much time in the kitchen,” says kitchen designer Marie Browne. “But we don’t ask ourselves, how are we using this space? How could we be using it better?”

For most households in Ireland, the kitchen is where life happens. Not just cooking, but everything from the morning scramble to afternoon schoolwork; from lazy lunches to late-night conversations. 

We asked Marie – a designer with Cash & Carry Kitchens – for her tips on designing a kitchen that makes life easier, not harder. Say goodbye to cluttered worktops and make awkward storage a thing of the past with her expert advice. 

1. First, make your ‘must-have’ list of appliances

The first step, says Marie, is to look at the things that you really need. “That’s where the design process really starts,” she says. And it’s crucial to be realistic. “If you’re a family of four, you don’t want an under-the-counter refrigerator. You need a tall larder fridge, or there’s just not going to be enough space.” 

A good starting point, says Marie, is to look at your daily routine. “Are you only using the kitchen for breakfast and a pizza when you get home? Then you can say, one single oven. But the family that is constantly entertaining, or is multigenerational with parents and adult children also in the house – then you probably need two ovens. And maybe also select a combination microwave oven as a third.”

If you do this, rather than just including the ‘standard’ appliances, you’ll avoid missing any essentials – or overspending on appliances you don’t really need.

2. Then, imagine yourself in your new kitchen

To begin orienting the room, and to ensure that it reflects your needs, Marie suggests visualising yourself in it. “I would be saying, you’re standing at the

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Coronavirus boosts cloud kitchens as foodie Asians order in

BANGKOK (Thomson Reuters Foundation) – Singapore’s Ebb & Flow Group took an unusual route to creating one of its most popular food items: analysing more than 200,000 data points to predict customer preference and potential demand.

The result, launched shortly before the coronavirus sent the city into lockdown, was Wrap Bstrd – wraps with fillings such as chicken satay rice and beef bulgogi, borne from the insight that customers preferred Asian flavours in a fuss-free fashion.

“We were able to combine advanced behavioural data capabilities and pattern analyses with the expertise of our chefs to create a brand and menu that was specifically tailored for our customers,” said chief executive Lim Kian Chun.

“It is Singapore’s first food and beverage brand that is driven entirely by insights derived from artificial intelligence,” he told the Thomson Reuters Foundation.

Ebb & Flow Group is one of a growing number of companies operating restaurant kitchens known as “dark”, “cloud” or “ghost” kitchens, which have no physical presence, and offer delivery-only services from a centralised location through a mobile app.

Often operating out of warehouses and semi-industrial buildings on the outskirts of cities, dark kitchens allow for burgers and biryanis to be made in the same location, and delivered directly to consumers ordering online.

While food delivery was already on the rise in recent years with aggregators such as Zomato, Uber Eats and foodpanda, coronavirus lockdowns and concerns about eating out have precipitated a boom in these services lately, analysts say.

“The cloud kitchen model was already gaining momentum, now it is at a tipping point for the model to be fully utilised because of the shift to at-home consumption,” said Ali Potia, a partner at consulting firm McKinsey.

“We are now starting to see data-driven menu design and pricing for greater personalisation. It

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Wellness Home Design Tips For Weight Management During The Pandemic

Hundreds of headlines blare daily warnings about the dreaded “Covid 19” pounds packed on during these long pandemic months. Americans are locked out of their local gyms and yoga studios, locked down in their homes, and locked away from friends and family members for support. What isn’t locked down are the refrigerator and pantry, and comfort food eating is on the rise. What impact is this having on your health, and what can you do about it?

Weighing In

First, the good news: “Much like the myth of the ‘Freshman 15,’ which has been disproven through numerous studies, the ‘Covid 19’ phenomenon is more myth than reality,” declares Jennifer Lombardi, a certified eating disorder psychotherapist at Kaiser Permanente’s Eating Disorder Intensive Outpatient Program in Sacramento.  That doesn’t mean there is not a problem though.

“Since the shelter-in-place orders took effect across the country, what we have seen is a significant spike in both disordered eating and diagnosable eating disorders. As a clinician in this field for more than 17 years, I have never seen [this] level of critical acuity, and I hear the same sentiments from my colleagues across the country,” Lombardi shares, referring to the scope and severity of the problem.

“With the pandemic, we have the perfect storm: isolation, change in structure and routine, and boredom,” she observes. “For those who have already been struggling with depression and anxiety, these factors can be the tipping point.” For some individuals, she notes, bingeing and mindless eating follow.

What can you do? “For individuals struggling with their relationship with food, one of the first recommendations is to take a step back and observe what has shifted and when. 

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