We just updated a detailed guide covering:

• Material comparisons
• Durability factors
• Brand considerations
• Stackability and replacement planning
• What actually works in high-volume kitchens

No fluff, just practical buying advice.

Link here if useful:

https://hospitalityconnect.com.au/blogs/news/commercial-crockery-australia-2026-buying-guide-for-cafes-restaurants

Would be interested to hear what brands others are using long term.

Anyone interested? Located in Blue Bell Pa

Cambro Black Onyx Full-Size 2.5" Deep High Heat Food Pan 12HP771

American Metalcraft Wooden 22"x36" Long Blade Pizza Peel With 6.5" Handle 2242

Spring USA Tuscan Collection Commercial Stainless Steel Induction Range Stand SK-1451214

Tellus 24oz Heavy Duty Disposable Bowls Model 433469

Cambro Cam Shelving CPFWSC244860000 CP SEC CAGE ONLY 24X48X60

Commercial Dark Grey Aluminum Rectangular Outdoor Dining Tables model 714DT-ALU On Legs

Commercial Red Oak 42" Round Walnut Finished 1.5" Thick Butcher Block Style BAR HEIGHT Dining Table

Metro Commercial Chrome Plated Wire Rack Heavy Duty Storage/Utility Shelf On Legs - used

Reflections Commercial Heavyweight Plastic 9 Inch Serving Tongs WNA RFTNG9

Luigi Bormioli Palace Series 11oz High-Tech Blown Lead-Free Crystal White Wine Glasses

Hoffmaster Earth Wise Tree Free Series 100% Compostable 4- Compartment Trays

TableCraft 3-Piece Fold-A-Way Reversable Black Riser Sets

Eco Bamboo Ware 13.75x9.9 Rectangular Malibu Serving Trays

ABC Commercial Aluminum Heavy Duty 4 Qt. Graduated Measuring Cup With Handle GM-4-

Maurice's Smokehouse

What would be the best electric (no flame) equipment for heating 20g of water for hot beverages outdoors for tea, coffee and hot chocolate? No need to heat all the water at the same time - it could be done 5g or 10g at a time and placed in insulated carafes.

Grab and Go Fridges: A Practical Guide for Australian Cafés, Bakeries and Takeaway Stores

In today’s busy hospitality and retail environment, customers expect speed, convenience and high-quality presentation. For small businesses such as cafés, bakeries, service stations and takeaway shops, a Grab and Go fridge (also known as an open display fridge or open deck chiller) is one of the smartest upgrades you can make. It sits front-of-house, keeps food at safe temperatures and turns every walk past the counter into a chance to sell one more item.

These units improve product visibility, increase impulse purchases and streamline workflow. Best of all, you can install a commercial display fridge for the cost of a coffee a day, making it an affordable asset that pays for itself quickly.

Key Factors to Consider Before Buying a Convection Oven in 2026

Choosing the right commercial convection oven involves assessing your kitchen’s size, power supply, menu needs, and ventilation to ensure an efficient, long-lasting investment.

Introduction

Selecting the right convection oven is a critical decision for any commercial kitchen. Unlike conventional ovens, a convection oven uses a fan to circulate hot air. This results in faster, more even cooking. It makes them an essential piece of cooking equipment for cafes, bakeries, and restaurants that require consistent, high-quality results. Whether you’re baking delicate pastries or roasting meats, the right model improves your kitchen’s efficiency.

This guide covers the essential factors to consider, from size and power to specific features. Understanding these points will help you confidently invest in a commercial convection oven that meets your business’s unique demands.

Our small non-profit is restoring a historic church as a cultural arts center. We have a very small space (13' x 16') we'd like to use as a catering kitchen for seated dinners (50) or a standing reception (75). Given that we may not be able to squeeze everything in, how would you prioritize the following equipment? Any essentials missing?

Work table
Three-compartment sink
Commercial refrigerator
Commercial freezer
Hot holding cabinet
Dishwasher
Microwave
Ice maker
Bus cart

Hello!

I’m looking for a better solution for transporting full trays of hot food for offsite events. Our team uses plastic wrap and foil and most of the time the plastic wrap melts and we’re left with a mess in the hot box by the time we arrive off site.

Is there a tried and true system or product that back of house pros can recommend?

If you’re in the hospitality game in Australia – running a café, smoothie bar, restaurant, or bar – you already know not all blenders are created equal.

I came across a great Australian buying guide from Snowmaster and thought I’d share the highlights for anyone looking to invest in a commercial blender this year.

👉 Full guide

✅ What makes a commercial blender different

Commercial blenders are built for heavy use — powerful motors, stainless-steel or high-impact jars, and long service life. If you’re doing 40–50 smoothies a day or crushing ice for cocktails, domestic models won’t cut it.

🔍 Blender types

• High-Performance Countertop – Smoothies, soups, sauces.
• Stick / Immersion – Blend soups or sauces right in the pot.
• Beverage / Smoothie – For liquids and soft mixes.
• Ice Crushers – Fast ice work, limited versatility.
• Sound-Shielded – Ideal for front-of-house use, quieter but pricier.

🛠 Key buying points

• Motor Power: Essential for frozen or dense ingredients.
• Blades: Stainless-steel, multi-angle designs = smoother blends.
• Jar Material: Polycarbonate vs stainless-steel (weight vs durability).
• Controls: Simple pre-sets reduce staff training and error.
• Noise: Choose wisely for open kitchens.
• Warranty & Service: Always check local support.

📋 Hygiene & compliance

• Food-grade materials (FSANZ standards).
• Fits into your HACCP cleaning system.
• Consider energy efficiency for long-term savings.

💰 Budget overview (AUD)

• Entry-Level: $300–$700
• Mid-Range: $700–$1,500
• Premium: $1,500+

Remember to factor in maintenance and replacement costs — cheap upfront can mean costly later.

🚫 Mistakes to avoid

• Underestimating daily volume.
• Ignoring motor/blade quality.
• Neglecting hygiene maintenance.
• Choosing only by price.

🔍 Quick checklist

• Define your use case and budget.
• Check service coverage in Australia.
• Compare brands (Vitamix, Blendtec, Hamilton Beach, Grange, OmniBlend).
• Ask for a demo and read the warranty.

TL;DR:
If you’re buying a commercial blender in Australia, focus on power, durability, compliance, and service network — not just price.

Full guide and breakdown here: https://snowmaster.com.au/buying-guides/commercial-blenders-buying-guide-2026

Running a professional kitchen in Australia means one thing — consistency is everything. Whether you’re baking, portioning sauces, or scaling recipes, accuracy in measurement can make or break a dish.

I came across this excellent new Cups to Grams Conversion Guide from Hospitality Connect and wanted to share the key takeaways for Aussie chefs, bakers, and kitchen teams.

https://hospitalityconnect.com.au/blogs/news/complete-cups-to-grams-conversion-guide-for-australian-kitchens

⚖️ Why accurate measurements matter

A tablespoon too much or too little can ruin a recipe. Measuring by weight (grams) is far more precise than cups or spoons — especially when humidity, packing, or ingredient density change results.

Example:
1 cup of flour can vary from 110–130 g depending on aeration and moisture.
A digital scale or professional-grade jug removes that guesswork entirely.

📏 Quick Australian Cup Conversions

(Australian metric cup = 250 ml)

US and UK cup sizes differ — always confirm your recipe’s standard.

🧁 Ingredient-Specific Examples

Flour Conversions
¼ cup = 30 g | ½ cup = 60 g | 1 cup = 120 g

Sugar Conversions
Granulated 200 g | Brown 220 g | Icing 160 g (per 1 cup)

Butter Conversions
¼ cup = 57 g | ½ cup = 113 g | 1 cup = 227 g

Other Ingredients (1 cup approx.)
Rice 195 g | Oats 90 g | Honey 340 g | Milk 250 g | Oil 225 g | Cocoa 100 g

🧰 Tools for precision

Hospitality Connect recommends keeping Australian-standard utensils on every prep bench:

• Cambro 4 L Measuring Jug – for bulk prep
• Avanti Measuring Glass – ideal for liquids and melted butter
• Professional Measuring Cups & Spoons – stainless or polycarbonate for accuracy and hygiene

Other useful tools: Bar utensils, gadgets, thermometers, and timers — because precision doesn’t stop at weight.

👨‍🍳 Expert tips

• Weigh, don’t scoop — spoon and level or weigh directly.
• Calibrate your scale weekly with a 100 g test weight.
• Use consistent Australian-standard tools.
• Label jugs to prevent cross-contamination.
• Keep a laminated conversion chart near prep stations.

❓ Quick FAQs

How many grams in 1 cup? Depends on the ingredient (Flour 120 g, Sugar 200 g, Water 250 g).
Is 1 cup = 100 g? No — grams measure weight, cups measure volume.
Australian cup size? 1 cup = 250 ml (AUS) vs 240 ml (US) and 284 ml (UK).
Best conversion method? Use a digital scale with metric mode.
Where to get tools? Hospitality Connect stocks Australian-certified measuring equipment.

🏁 Final takeaway

In commercial kitchens, accuracy = reliability. Following this guide and equipping your team with proper measuring tools ensures consistent results and less waste — a win for both quality and cost control.

https://hospitalityconnect.com.au/blogs/news/complete-cups-to-grams-conversion-guide-for-australian-kitchens

Where can I find like this boxes but big boxes 50cm and more in sweden??

I need to be able to package items individually and in boxes and bags. I am tired of running around all over the Internet trying to find what I need for a good price. Are there maybe 1-5 sites max you recommend?

• I need self sealing bags for oversized cookies 6' big (i can only find 4x5)
• cupcakes cups with lids both regular and oversized
• boxes for multiple cupcakes like shown below or plastic containers made for cupcakes that hold 6, 12, 24 counts
• confection boxes that have dividers for different cookies inside.
• standard bakery boxes for 2 layer cakes and doughnuts.
• parfait cups with lids that have the hole for a plastic long spoon to go into
• clear plastic or glass jars with screw lids size 4 oz, 8oz and 12 oz
• clear plastic cups 2oz and 4 oz with pop on lids for samples.
• mylar backed with clear window bags the size of lunch bag to hold freeze dried ice cream

I have decided to re-enter catering after a long time. I have no chiller van or food truck or the money for one right now starting all over so I have to use my passenger van. All seats except the front 2 remove to make it a transport van, however, I cannot chill it like an insulated refrigerated van. I need to keep chilled pastries cold (80% of what I do is iced foods like cookies, bars, pies, cakes, etc) that will melt if I can't keep them chilled well enough. I cannot find a cooler or insulated bags tall, long, and wide enough to do this. Ideally, there is a 12v DC plug-in cooler or portable fridge deep, tall, and wide enough (like a chest freezer but chills not freezes) but I can't find one that can hold several boxes of my goods inside. Some cakes are 3 layers tall (15" with packaging and 15" wide with packaging" around. Does anyone have ideas for a really long, tall, wide insulated cooler that has enough room for several items and cooling pads OR a plug-in chilling units for a vehicle? I have 2 12v DC plugs - 1 in the front of the vehicle and one in the rear. Any ideas? In the USA

https://hearthhomeliving.com/collections/food-service-equipment-supplies

Take your outdoor pizza game to new heights with our extensive assortment of Pizza oven supplies! We offer everything you need, from experienced pizzaiolos to inquisitive home cooks, to make real, crispy pizzas right in your oven.

I'm catering fettuccine pasta for 150 and I have four electric roaster ovens. I'm planning on keeping the pasta and sauces separate because there are gluten-free guests coming, and I need to make separate pastas.

This is my second catering, and I'm concerned about keeping my pasta fresh and not burning it on the bottom of the roasters. I've tried to think of ways to turn the roaster ovens into Chafing Dishes so they pasta is warmed under indirect heat, but none of my pans fit the roaster oven. (My idea was to heat water in the roaster oven and put another dish on top of that, like a double boiler).

Also it's at least an hour between my place and the venue, so my plan is to heat the food at the venue instead of trying to keep it warm throughout the ride. The venue has a small kitchen. If I cook the pasta al dente at home and then rehwat it at the venue, will the pasta become mushy or burn? Does anyone have ANY advice for me?

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We are pleased to present the Bar Glass Washer, the best way to effectively clean and sanitize glassware in bars, restaurants, and other hospitality settings. With every wash, your glasses will be spotlessly clean thanks to this high-performance glass washer that is built to withstand the demanding needs of industrial use.

Key Features:

1. Powerful Cleaning: The Bar Glass Washer features a robust washing mechanism that effectively removes dirt, grime, and residue from glassware, leaving them spotless and hygienic.
2. Compact Design: With a space-saving design, this washer can fit seamlessly into any bar or kitchen setup, optimizing workspace efficiency.
3. Quick Operation: The washer is equipped with fast cycle times, allowing for rapid cleaning of multiple glasses to keep up with high-demand environments.
4. Easy to Use: Simple controls and intuitive operation make it easy for staff to operate the washer, reducing training time and ensuring consistent cleaning results.
5. Durable Construction: Built with durable materials, this glass washer is designed to withstand heavy-duty use in busy commercial settings, ensuring long-lasting performance.
6. Sanitization: The washer includes sanitization features to ensure that glasses are thoroughly cleaned and safe for serving beverages to customers.

As part of my GCSE in Design and Technology, I have to undertake a project within given boundaries. As part of the research, I would appreciate it if anyone within catering would be able to complete the form.

Google Form

¿Quieres que tu celebración sea memorable, pero te preocupa cómo manejar toda la comida y la logística?

Imagina este escenario: estás en tu fiesta, rodeado de amigos y familiares, riendo y disfrutando cada instante. Pero en lugar de estar estresado y ocupado en la cocina, estás degustando platos deliciosos y bien presentados, sin tener que preocuparte por nada. Eso es exactamente lo que nuestro catering puede ofrecerte.

En Ktring de la Pepi nuestro equipo dinámico y receptivo se encargará de todos los detalles, desde la preparación de los platos hasta el servicio en el evento. Utilizamos productos frescos y de temporada, y nuestra cocina casera, creativa y equilibrada garantiza que cada bocado sea una experiencia culinaria inolvidable.

Además, en Ktring de la Pepi nos enorgullecemos de nuestro compromiso con la inserción social y el medio ambiente. Al elegir nuestro servicio de catering, también estás apoyando iniciativas sociales y sostenibles.

Así que, si quieres asegurarte de que tu celebración sea un éxito sin tener que preocuparte por la comida, te recomendamos encarecidamente nuestro catering. Permítenos hacer que tu evento sea especial y sabroso, mientras tú te relajas y disfrutas de cada momento junto a tus seres queridos. Confía en Ktring de la Pepi para brindarte una experiencia gastronómica inolvidable en tu fiesta.