Energy Efficient Cooking

When my wife and I opened a diner off of I-5 last summer, we certainly didn’t have any grand aspirations. We had always been the ones hosting large family get-togethers and cooking meals for friends, and we figured that the diner would simply be home cooking on a slightly larger scale. To our surprise, within a few months we were forced to add a new dining area to the small space we had bought a mile off of the freeway.

At first we had basic cooking equipment, like ovens and several stove top burners, but with the influx of customers, we recognized the need to upgrade. We began investing in commercial grade equipment that greatly reduced our prep time. It also made it easier to churn out better tasting cuisine.