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4 reasons restauranteurs may not want a general contractor to build the front-serve counter

Here are four reasons operators might consider alternatives to a general contractor to build their front-serve counter—and what they can do instead.


Will delivery and takeout be the new norm? Here’s how to get the kitchen ready

COVID-19 and the subsequent shutdown of in-person dining forced restaurants to turn to off-premises dining as the only available source of revenue. 

When restaurants are looking to offer fresh menu options for their patrons in the most efficient way possible, truly convertible hot/cold wells are a necessity.

Before a last-second decision is made to purchase whichever drop-in works and comes in at a low price, operators should first consider whether the equipment they are about to purchase delivers in six key areas.