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 […]

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 […]

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 […]

Broasted Chicken vs. Deep-Fried Chicken: Which Is Right for Your Summer Patio Menu?

If fried chicken is going to be a serious part of your summer menu, the decision between broasting and conventional deep frying is worth understanding before you commit to equipment. The two methods produce fundamentally different results. And for certain service models and menus, the gap matters a great deal. What is the actual difference […]

Why Buy Commercial Restaurant Equipment from a Canadian Supplier?

When it’s time to invest in new commercial kitchen equipment — whether it’s a pressure fryer, commercial range, refrigeration unit, or full kitchen buildout — Canadian restaurant owners face a choice: source locally from a Canadian supplier, or go through international channels or large generalist distributors. The case for buying from a Canadian commercial restaurant […]

3 Easy Steps to Save Money as a Canadian Restaurant Owner

Running a restaurant in Canada means managing a challenging combination of rising food costs, labour pressures, and fierce competition. Finding meaningful ways to reduce your operating costs — without sacrificing quality — is one of the most valuable things you can do for your business. Here are three practical, high-impact steps that Canadian restaurant owners […]

Can I Get Emergency Broaster Repair in Canada?

A broken pressure fryer during a Friday lunch rush isn’t just an inconvenience — it can mean lost revenue, disappointed customers, and a scrambling kitchen team. For restaurant owners who depend on their commercial equipment day in and day out, equipment downtime is a serious business problem. So the question is a fair one: can […]

Does Kendale Provide Installation and Training for Broasters?

Purchasing a commercial pressure fryer is a significant investment for any restaurant — and getting it right from day one matters. That’s why one of the most common questions we hear at Kendale is: do you handle installation and training, or do we need to arrange that ourselves? The short answer: yes, Kendale provides comprehensive […]