How Do I Transition My Summer Menu to the Fall?

For most Canadian operators, this transition is one of the easiest menu pivots of the year, because a lot of your summer equipment and flavor investment carries over directly. If your patio season menu leaned on smoked or grilled proteins from Southern Pride or Meadow Creek equipment, the shift to fall does not mean starting […]

Does a Broaster Need a Ventilation Hood?

In most cases, yes, but the answer is more nuanced than a flat requirement, and it is worth understanding before you commit to a kitchen layout. Why ventilation comes up at all. Any commercial frying equipment that produces grease-laden vapor is generally subject to fire code and health code ventilation requirements in Canada, and pressure […]

What’s the Difference Between a Pressure Fryer and Open Fryer?

Updated July 31st, 2026 | Originally Published March 14, 2024 Pressure Fryer vs Open Fryer The difference between a pressure fryer and an open fryer is the lid. An open fryer cooks food in a vat of hot oil that stays open to the air, so the steam coming off your chicken escapes into the […]

Everything You Need to Know About Gas Meat Smoker

Updated July 30th, 2026 | First Published March 14, 2024 Gas or Electric Commercial Smoker? What Actually Changes in Your Kitchen The real difference between a gas and an electric commercial smoker is not the utility bill. It is the wood. A Southern Pride gas smoker burns fireplace-size logs in its firebox, and those logs […]

Is Broaster Chicken Healthier Than Deep Fried Chicken?

This is one of the most common questions restaurant owners ask when they are considering adding a fried chicken program, and it is worth answering carefully rather than with a marketing shortcut. Broaster chicken is not a health food, and no fried food is. What pressure frying does offer, compared to standard open frying, is […]

Trade In Your Used Fryers and Smokers

Originally published on March 14, 2024. If your Broaster or Southern Pride smoker is showing its age, trading it in is often a smarter move than running it into the ground. Kendale’s trade-in program takes used equipment off your hands and puts you into a fully certified unit, new or reconditioned, without the full cost […]

How Much Chicken Can a Broaster Cook Per Hour?

This is one of the first questions owners ask once they get past “what is broasting” and start thinking about whether the equipment can actually keep up with a Friday night rush. The honest answer depends on the model, but the underlying reason pressure fryers move faster than open fryers is worth understanding first. A […]

How to Build a Summer Wings Program That Actually Makes Money

Wings are the defining patio food. Wings are shareable, high-margin, and naturally paired with beverages and sauce programs that drive ticket size. Done right, a wings program on a Broaster pressure fryer can be one of the most profitable items on your summer menu. Done wrong, it’s a labour sink with inconsistent output. Here’s the […]

Southern Pride vs. Meadow Creek: Choosing the Right Commercial Smoker for Summer BBQ Service

Both Southern Pride and Meadow Creek are serious commercial cooking platforms, and Kendale carries both across Canada. But they’re designed for different operators and different service models. Choosing the wrong one for your program is an expensive mistake to correct. Here’s how to think through the decision. What is the core difference between Southern Pride […]

The Summer Patio BBQ Playbook for Canadian Restaurant Operators

Patio season is the most important revenue window in the Canadian foodservice year. From Victoria Day weekend through Labour Day, operators earn the margin that carries the quieter months, and the kitchen setup you bring into that window makes or breaks your summer. This playbook covers the equipment decisions, menu moves, and flavor partnerships that […]