New York City chefs are as diverse as they come, cooking all sorts of cuisines and hailing from every corner of the world. But there’s one thing every chef has in common: their ultimate goal is to serve well-cooked food at the right temperature. The most common way to keep food at an optimal temperature is by way of the steam table. But this steam-based technology is messy, and puts food at risk of overcooking and burning.

As the restaurant industry in New York City continues to evolve, one thing remains constant: the importance of high-quality pasta. Whether it's a classic spaghetti and meatballs dish or a unique, hand-crafted pasta creation, patrons expect their pasta to be fresh, flavorful, and perfectly cooked. That's where Rosito Bisani comes in. This specialty food service equipment manufacturer has been a trusted partner for many of the city's top restaurants, providing top-of-the-line pasta machines that make it easy to create delicious pasta dishes in-house.

Rosito Bisani offers a range of pasta machines to suit every restaurant's needs, from sheeters to extruders to cookers. Each machine is designed with durability, efficiency, and ease of use in mind, allowing restaurant staff to create fresh, perfectly cooked pasta dishes quickly and easily.

In this blog, we'll take a closer look at some of Rosito Bisani's most popular pasta machines, including sheeters, extruders, and cookers. Whether you're a small trattoria or a high-end restaurant, these machines are sure to become an essential part of your kitchen.

As the New York City restaurant scene continues to evolve, kitchen and front-of-house suppliers are always looking for ways to improve the customer experience. Glassware manufacturer Libbey has responded by introducing its Orbital line of stackable stemless glassware, offering a stylish and practical solution for the city's bustling eateries. 

You know what they say: It’s better to build up than out. 

New York restaurant goers love to exercise their sweet tooth when they go out for a professionally prepared meal—as such, NYC establishments would be well served to satisfy that indulgence with cutting-edge dessert options.

Without a consistently cold refrigerator, many New York City restaurants would be frozen out of the industry. That’s why it’s crucially important to design your kitchen to include a high-end refrigerator unit with a reliable condenser as a centerpiece. 

Joshua Erdheim, equipment expert at PBAC sits down with Sam Tell for a discussion about food processors. He discusses which food processors make sense for foodservice operators based on food type and number of meals served.

Less flashy than a good chef’s knife and not nearly as obsessed over as cast iron cookware, can openers are often the forgotten kitchen essential. But across the food service industry, whether that’s a restaurant, school, hospital, hotel, or small eatery, having a reliable, commercial-grade can opener is the only way to crack into crucial canned ingredients. 

Thanksgiving is a time for family and friends to come together over comforting food, drinks, and lots of laughs. Unfortunately, it’s also a time for kitchen-based stress and crowded dining rooms. Thankfully, NYC restaurants are once again stepping up to offer hosts a break from the turkey day trials. 

The ice in a cocktail or alcohol-free drink has a major impact on its flavor and refreshment capability as well as customer appeal. Deciding which shapes and forms to use is important for operators, given the vital role that beverage sales and profits play during recovery. Regardless of whether your foodservice operation involves a hospital, school, hotel, or café, your operation needs the proper tools for proper service! Today we break down the eight distinctive types of ice Hoshizaki provides for optimizing on-trend beverages.