As temperatures rise and outdoor plans fill the calendar, cocktail culture shifts right along with the weather. This spring and summer, drinks are getting lighter, brighter, and more thoughtful—leaning into fresh botanicals, lower alcohol content, and global inspiration. From rooftop happy hours to backyard gatherings, these are the cocktail trends defining the warm months ahead.

As 2025 comes to a close, all of us at FRS (Foodservice & Restaurant Supply) are filled with gratitude as we reflect on a year of growth, collaboration, and steadfast service to foodservice professionals throughout the Carolinas. For more than 50 years, FRS has proudly stood as a trusted partner to operators — and this year reaffirmed our commitment to excellence in every kitchen we touch.

In November we celebrate National Clean Out Your Refrigerator Day—the perfect reminder for foodservice operators to prioritize hygiene, safety, and efficiency in their kitchens. It may seem like a small task, but taking the time to clean and organize your refrigeration units can pay off in big ways.

As the leaves change and the air turns crisp, October ushers in one of the busiest — and most flavorful — times of the year for restaurants, cafés, and catering businesses. Between fall festivals, Halloween celebrations, and the upcoming holiday rush, your kitchen needs to perform at its best.

If your equipment is showing signs of wear or slowing you down, now is the ideal time to refresh your setup and prepare for the season ahead.

When it comes to running a restaurant, few pieces of equipment are as essential as the dishwasher. But while owning a dishwasher may seem like the most straightforward option, the hidden costs of ownership can add up quickly—and eat away at your bottom line. Renting, on the other hand, offers flexibility, predictable expenses, and peace of mind.

Let’s break down why renting beats buying, with a closer look at maintenance, depreciation, and repair costs.

As fall approaches, restaurant and foodservice operators are preparing for seasonal menu shifts, higher foot traffic, and end-of-year business goals. Whether you're opening a new kitchen, expanding, or replacing aging equipment, one key question comes up: Should you invest in new equipment or buy used?

Both options offer benefits—and trade-offs. The right decision depends on your operation’s size, budget, long-term goals, and specific needs for the season ahead. Let’s explore the pros, cons, and considerations of buying new vs. used equipment this fall.

With warmer weather comes an explosion of outdoor events — from food festivals and farmer’s markets to catered weddings, company picnics, and community fairs. For food service businesses, these events are a golden opportunity to connect with new customers, expand reach, and boost revenue.

But success at outdoor events hinges on one thing: the right portable equipment. When you're working outside the comfort of a commercial kitchen, mobility, durability, and functionality are everything.

Here’s a guide to the best portable equipment to keep your service smooth, your team efficient, and your customers satisfied.

When the summer heat sets in, commercial kitchens can become sweltering environments. With multiple heat-generating appliances running simultaneously—like ovens, fryers, and grills—kitchen temperatures can easily spike beyond comfortable or safe levels. This not only puts a strain on your staff but also on your equipment. Overheating can lead to malfunctions, reduced efficiency, and even costly breakdowns.

Here’s how you can protect your kitchen equipment from overheating during the summer months and keep operations running smoothly.

Opening a restaurant is an exciting venture—but it can also be overwhelming. From building out your menu to designing your space, one of the most critical steps is outfitting your kitchen with the right equipment. The right setup ensures your team can prep, cook, store, and serve efficiently from the very first ticket.

In the ever-evolving landscape of the restaurant industry, external factors such as tariffs can significantly impact operations and profitability. Tariffs—taxes imposed on imported goods—affect the cost of ingredients, equipment, and other essential supplies that restaurants rely on daily. For restaurant owners, understanding how tariffs influence food costs is critical to making informed business decisions and maintaining a profitable menu.

For today’s foodservice operations, staying up-to-date with equipment is crucial to meet industry standards and customer demands. But investing in quality equipment often means taking on large expenses that can impact cash flow. Financing provides a way to access the tools needed to keep growing while conserving capital.

That’s why we’re excited to partner with Centra Culinary Finance to provide flexible financing solutions tailored specifically for the foodservice industry.

Setting up a commercial kitchen is a big task, and it's crucial to get every detail right to ensure smooth operations, safety, and compliance with local regulations. Whether you’re opening a new restaurant, catering business, or food production facility, having a comprehensive checklist will help you cover all the necessary aspects. Below is the ultimate checklist for setting up a commercial kitchen to ensure you’re prepared for success.

As the colder months are approaching, and holiday season brings an increase in dine-in guests, having an efficient and trustworthy holding equipment is important! See how Metro is providing reliable equipment at prices that won’t drain your pockets!