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LTI, Inc.

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Operations

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.

Workforce

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. 

Operations

Why restaurants need convertible wells

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.

Operations

6 Details to Consider Before Purchasing Front Serve-Line Hot and Cold Wells

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.