Patio season will soon give way to the season of eating: group-centered celebrations with food in abundance. During the myriad of holidays on the horizon, you will likely shift the flavors and focus of your menu to satisfy regular guests and attract new patrons.
The heat and humidity of summer - and the hottest time is now - puts stress on walk-in coolers and freezers. Take care of them so they will take care of you and your patrons, who expect fresh food.
Winter is gone, and the natives are restless for any good reason to meet friends to share a drink. There is no better way to do that than with a new summer cocktail menu. Mixology is its own category of chef creativity, and the sky's the limit. Everything's better when it’s made from scratch. Do you have on hand what you need to create a signature drink to pour over crystal clear ice cubes?
Dating apps have nothing on Horizon Equipment when it comes to making matches that work for you. Develop a relationship with Horizon and whatever your needs are, we’ll help you arrive at a decision that is financially sound, cooking efficient, and provides service support at any time of day or night, 365 days a year.
Just as the famous story of David and Goliath demonstrates, enormous size and strength does not define a winner. By accepting that Goliath was a formidable opponent, David was able to leverage his own strengths and demonstrate his unwavering loyalty towards his people.
We are smack dab in the middle of the holiday season. For restaurants and bars the holiday season rush has begun. It’s a time during which your customers want to have fun, get together with friends and family and of course eat a ton of food.
Get smart on the latest innovations, safety tips and operational advantages of a cook-chill system with this free Horizon white-paper. You'll learn: • How operators realize an overall financial benefit from a cook-chill system • The essential safety considerations when creating a cook-chill operation
Ice is food. Do you take it every bit as seriously as you do the rest of your menu? In this FREE Horizon whitepaper, you'l find out how top pros manage their ice programs for success, including: 1. The critical aspects of ice safety you need to know 2. New technologies that make ice safer—and protect your equipment investment
This Horizon kitchen design team video shows how chef Eric Simpson and his culinary team at the Kansas City Country Club updated their kitchen to serve members better. Check out Chef Simpson's cooking philosophy, favorite dishes, strategies for serving country club members effectively and see the new cooking line designed by Horizon to make it all happen.
Whether you're on the market for a new combi oven or you have one and want to learn how to wring more profit out of it, this free Horizon white paper is for you. Dowload it now and learn how to: • Determine whether a boiler-based combi or a boilerless unit is right for your operation • Train your staff to use your combi oven most effectively
Industry-leading bars and restaurants are creating profitable distinction by delivering incredibly cold beer. Like, 32°, as opposed to the traditional 38-40° conventional beer systems deliver. Chill-Rite has earned an exclusive reputation in the market by guaranteeing 32° beer in the glass—no matter the temperature of the keg beer in the cooler.
For a hundred years, Milwakuee-based Perlick has been a family-owned, American-made tour de force in bar and restaurant beverage systems. Early pioneers in automated refrigeration and long beer runs, they literally wrote the book on what would become a long, proud tradition of quality beverage engineering.
This white paper is perfect for anyone who is planning, designing, installing or re-doing a commercial beer system. You'll get quick, professional tips from Horizon's leading beer system experts on: • How to plan a beer system to maximize your cost savings • Critical tips to avoid extra, hidden costs when your system is being installed
The largest professional baking business showcase—International Baking Industry Exposition (IBIE)—is set for Las Vegas, October 8-11. Of particular interest to Horizon customers among the 800+ exhibitors is this year's Innovation Showcase, highlighting cutting-edge products from 56 companies in the areas of equipment, ingredients, packaging and services.
When you’re not an experienced food manufacturer, making the leap to a central kitchen production facility can be overwhelming. Production estimates, building costs, labor, equipment, space—it’s a tough mix to coordinate without the help of a skilled consultant.
Horizon is working hard to make raving fans of foodservice vendors at Target Field with its legendary same-day equipment repair service. Rick Johnson, Horizon Service Manager, says Horizon will earn the trust of Target Field foodservice vendors with superior service and ummatched responsiveness when equipment goes down.
More and more delis, restaurants, butchers, grocery stores and meat processing facilities are turning to Horizon for their equipment outfitting.
A foursome from Horizon joined the Club Managers Association of America's Upper Midwest Chapter to raise money for the Ronald McDonald House Upper Midwest. As an official sponsor of the event, Horizon helped raised money for the children's charity and for CMAA's Chapter Education Initiatives.
Chances are good a chef opening a new restaurant has dreamed about it for years. Concept. Menu. Staff. Décor. Equipment. Every detail considered, over and over again.
Horizon client Lu's Sandwiches is rapidly approaching their July 8th opening day for their new shop in Northeast Minneapolis. The location, their second in Minneapolis, follows on the heels of their succesful location on 26th and Nicollet on Minneapolis' famed Eat Street.
Food trucks may be fast, but they're not quite ready to run at Indy.
Chefs climbing the ladder live by the simple mantra that you make use of the space you have. They earn their stripes by doing incredible work in less-than-ideal spaces. But when they have a string of hits under their belt, the purse strings are loosened and it’s time to shoot for the moon with their dream kitchen, how do they do things differently?
Horizon has announced that kitchen design expert and project leader Kevin LaMere has joined the company’s expanding commercial kitchen design practice. With over 30 years of industry expertise, LaMere brings a deep background in premium cooking suite design, including country clubs, fine dining, fitness clubs, hotels and corporate dining facilities.
As you sip on a cold, craft beer at your favorite local brewpub, have you ever wondered how microbreweries make the leap to the big time? What kind of technical challenges do they face as they gear up production to handle major distribution? The first requirement: Ambition.
When the Old Log Theater in suburban Excelsior, MN wanted to expand their dining options for theater patrons, they turned to Horizon for a comprehensive back-of-the-house renovation.
For over two decades, the team at Skogen’s Festival Foods has partnered with Horizon to stay on the cutting edge. Now, their newly opened store in Janesville, WI features leading equipment solutions from Horizon, including LBC, LVO, Belshaw and Biro.
Hy-Vee has opened its first Twin Cities grocery stores in Oakdale and New Hope with longtime partner Horizon providing bakery products.