We all look at reviews written about many different commodities (home products, cars, appliances), experiences (restaurants, hotels, travel) and everyday purchases we make. I am always aware that each of us are not always of the same mindset, and your needs and requirements are not necessarily my expectations, when it comes to what I need and require for my purchase or experience.

That is how I really believe ChefWorthy differs.

Gathering the opinions of like-minded professionals, that are using commercial kitchen equipment, narrows the sampling field dramatically. I have always enjoyed dining out at every phase of the restaurant experience. From fine dining, casual, fast casual, bakeries, coffee shops etc., each and every experience is always insightful, seeing how operators present their heartfelt version of whatever their offerings are. Having a great pizza I am always interested in, what oven do they use to prepare this? This beautiful grilled pork chop, what kind of grill do they use? Obviously we all would make different looking, textured and tasting items, even with the same exact ingredients, in any piece of cooking equipment. But, the opportunity to understand why and how, each chef or operator, uses, likes or dislikes, the technical performance of any given piece of commercial cooking equipment, is an invaluable resource when making purchasing decisions for all of us.

My thirty plus years in the hospitality field have always been a journey that allows me to continue to learn and gain new insights from others in our field, each and every day. I have always found ninety nine percent of the people in the hospitality industry, generous with their thoughts, insights and opinions. The pay it forward mentality at its finest. That being said, reviews from honest, hardworking, experienced and understanding members of our industry, continues to create the kind of community atmosphere we have all come to love and respect.

We all look for expert opinions when making any large purchase or any major decision we make. We are surrounded by “experts” in every phase of the hospitality industry. By sharing opinions, advice, thoughts and insights, we not only help make each other better, but we also help each other make the quality right decisions for our operations.

The burden of costs on equipment decisions and how to begin the process of what do you need — what menu functions do you need to be addressed- and why- the pros and cons list.

Chef Randy