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Restaurant Patio Furniture Guide

Now, more than ever it's important to maximize your seating capacity and move your dining space to the outdoors. With the complexities of dining room capacity restrictions and the reopening of your es[...] Read More

Enhancing your Brewery's Growler Program

The evolution of the beer growler has a long and interesting history. Beginning as far back as the late 1800s, tin pails, pottery, glass jars and jugs were all used to carry beer home from the local s[...] Read More

Restaurant Patio Ideas

As restaurants around the country reopen, owners are looking for opportunities to recover from months of reduced activity. Although continued capacity restrictions may be limiting their efforts, the s[...] Read More

4 benefits of stainless steel drinkware

While glass is often considered the optimal choice for drinking craft brew and craft cocktails, not all barware has to be glass. After all—accidents happen, glass breaks and in some places may even be[...] Read More

Product Perspective: Portable Handwashing Stations

According to the Centers for Disease Control and Prevention (CDC), frequent hand washing is an important step to avoid getting sick and spreading germs to others. During a pandemic it becomes more rou[...] Read More

Product Perspective: Health & Safety Barriers and Sneeze Guards

Consumers are paying attention. Demonstrating that your business is sensitive to current issues and has taken the necessary health and hygiene precautions is critical. Illustrate that you care about y[...] Read More

Boelter Project earns FE&S Facility Design Project of the Month

This project turned out to be a total game changer for Lambeau Field and  stadium going fans of the Green Bay Packers. The new foodservice offering includes six upscale concession stands in an open-co[...] Read More

Quick Guide for a Healthy Foodservice Operation During COVID-19

Our team of kitchen design professionals have had their finger on the pulse of this rapidly-changing landscape, since day one. Read More

Industry Perspective: Ghost Kitchens and Off-Premise Considerations for Restaurants

With the spike in delivery and takeout heightened by the pandemic, many restaurant owners quickly scrambled to shift their business model for off-premise. Yet, even as they begin to open back up to th[...] Read More

The Boelter Wire: Champps Americana [Podcast]

A special customer spotlight episode of the Boelter Wire, this episode was recorded in early March 2020 before restrictions due to the ongoing COVID-19 pandemic.  Hear Rob Frost, Principal of Boelter [...] Read More

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