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The Resource Center is your one-stop destination for food preparation tips, real-world case studies, product manuals and maintenance guides. We’re here to empower you with the tools and knowledge to succeed.
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Starved for Space? Look Up | Creative Ideas for Using Vertical Space in Kitchens
Starved for Space? Look Up | Creative Ideas for Using Vertical Space in Kitchens

Kitchens often contain a lot of items, from raw ingredients to tools and equipment. Nowadays, kitchen sizes are shrinking as operators save on expensive commercial space and allocate more area to front-of-house operations. This leads to cramped kitchens where necessary items take up valuable space, affecting efficiency. To solve this, consider using your often overlooked […]

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BBS Brush

AyrKing partnered with a well-known national fried chicken quick service restaurant (QSR) chain to conduct a brush flour efficiency test.

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Navigating increasing labor costs in quick serve restaurants
Navigating increasing labor costs in quick serve restaurants

Rising labor costs in Quick Service Restaurants (QSRs) don’t just concern franchise owners. The impact of the increase ripples through the industry, touching such areas as operational efficiency, profitability and a QSR’s ability to remain competitive. And, of course, these effects eventually trickle down the line to the consumer. While costs have been rising across […]

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The Restaurant Employee Retention Strategy No One’s Talking About
The Restaurant Employee Retention Strategy No One’s Talking About

Signs of the labor shortage are everywhere in food service, from long lines at fast food places to slow service in sit-down restaurants. The Bureau of Labor Statistics reports quit rates in the accommodation and foodservice industry have jumped from 4.8% to 6.9% in the past year. Meanwhile, hiring rates have stayed the same. It’s […]

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How Small Kitchens Drive Efficiency
How Small Kitchens Drive Efficiency

In recent years, the trend toward smaller commercial kitchens has grown, driven by rising property costs and the increased demand for takeout and delivery. This shift requires foodservice operators to maximize efficiency in smaller spaces. “The restaurant of the future will likely be smaller and more efficient,” predicts an industry report from the National Restaurant […]

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Mixstir Operations Manual
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BBSU3515 Operations Manual
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BBSUL3622 Operations Manual
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BBSUL3927 Operations Manual
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