The Washington Post article confirms what we have always known…

Posted on: August 16th, 2015

The kitchen is the heart of any food service operation and people are the life blood.

And a  well designed and equipped kitchen make it crucial to attract and retain good staff.


At Russell- we know kitchens.

We know how to design first class facilities, we know how to build them and just as importantly, we know how to maintain them.

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Behind the swinging doors of restaurant kitchens around the country, things are getting a bit more chaotic. It’s not the sort of thing diners would not have noticed, because it’s happening behind the scenes, out of view. Orders are still coming in, and plates are still coming out. But there’s a growing problem that chefs and restaurateurs are talking about more these days.

Good cooks are getting harder to come by. Not the head kitchen honchos, depicted in Food Network reality shows, who fine-tune menus and orchestrate the dinner rush, but the men and women who are fresh out of culinary school and eager. Read rest of article.




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