Rock My Restaurant

In this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, our rockstar co-hosts and restaurant consultants Eric Norman and Bill Bender are taking it back to the equipment side of things! Joined by Kevin Fink of Ice-O-Matic and Nate Jackson of Scotsman Ice, the men discuss the different variables of ice that are often overlooked, like the importance of size, shape and water usage. As Fink says, ice has transformed from “there’s something in my glass making my drink cold” to more care and attention on size, shape and presentation.

Watch the full episode to learn more about how modern-day mixology has affected the ice business and critical tips operators must keep in mind.

Welcome back to another episode of Rock My Restaurant, brought to you by the Foodable WebTV Network. Hosts Eric and Bill kicked off Rock My Restaurant at last year's National Restaurant Show, and now they're at it again! The two have advice for new restaurant operators on how to navigate the massive trade show.

Whether you have a fully branded concept or are still in the initial stages of your operation, the RMR hosts will show you where to start and which booths will be most beneficial for your restaurant concept.

In this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, Bill and Eric are talking energy saving with Fisher Nickel, the leaders in developing performance standards for commercial foodservice equipment.

Joined by Fisher Nickel’s Sr. Engineer David Zabrowski and Richard Young, Sr. Engineer and Director of Education, the group discusses Fisher Nickel’s research lab, the Energy Star program, and equipment performance based on design efficiency and cost.

In this very special episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, hosts Eric and Bill are at the 2014 National Restaurant Show with the winner of the Kitchens Innovations 2014 Award, Vulcan. Vulcan is taking kitchen fryers to the next level with the PowerFry5™ with FivePass™ Heat Transfer. Unlike other fryers, the PowerFry5™ with FivePass™ Heat Transfer boasts shorter cook times, quick temperature recovery, better taste, reduced oil top-off and most importantly consistent results.

Watch the full episode to see why the Vulcan PowerFry5™ with FivePass™ Heat Transfer is a necessity for any kitchen. 

In this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, we are on-location with Eric and Bill at the FCSI Conference in Phoenix, AZ. The two hosts explore three new innovations in the foodservice realm, including an updated oven — which boasts built-in features to save chefs time and money, and boost consistency — digital screens, and a facilities optimizations & resource management system.

Watch the full episode for a full exploration of each product, and how they’re being used to cut costs and manage operation efficiency. Tweet us! 

In this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, Bill and Eric talk Take Out Packaging. In today's changing marketplace even the smallest opportunities can help increase sales and reputation. Today's customers want more opportunities and increased convenience. That being said, operators have only one chance to get it right.

Watch the full episode for tips and tricks on how to provide your guests with the best Take Out experience.

In this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, our expert hosts are breaking down HVAC systems — more specifically, commercial kitchen ventilation.

Watch the full episode as Eric and Bill discuss factors to control with the HVAC system, environmental changes to be aware of, what you need to know about exhaust hoods, fans, and ducting, and more.

Are you an emerging chef with an idea and passion, an operator seeking to "up" your game, or a new restaurateur looking to break into the business? If so, this show is for you. Each week, our hosts, industry veterans William Bender and Eric Norman, will share their expertise on everything that goes into conceptualizing a restaurant - from kitchen design and real estate, to guest flow and culinary expertise.

Bring your concept to the next level and get your restaurant rocked!