HBC Community
Success Stories
Recipes
  • From local to hyperlocal: getting started with a restaurant garden
    Master gardener Geri Miller offers advice for chefs and restaurants on growing a kitchen garden.  Read more...

    Five ways to keep servers happy
    Cut turnover and increase employee satisfaction with these five tips for keeping restaurant servers happy. Read more...

    Four new restaurant trends sweeping through Spain
    Spanish modernism is constantly reinventing itself. Here are four new trends in Spanish fine dining, from theatrical tapas to gastrobotanics. Read more...

    Doctoring beer: four creative ways to offer customers a cold one
    Bartenders and businesses all around the world are dreaming up new ways to serve ice-cold beer, from Kirin's frozen foam to beer milkshakes to liquid nitrogen to fresh takes on the traditional Austrian radler.  Read more...

  • How an Austrian restaurant became known for margaritas
    Learn how an Austrian restaurant in Kansas City, Missouri, became known for its margaritas. The key is fresh-squeezed lime juice and a durable, efficient manual juice extractor, both of which bar manager Scott Beslow credits for the success of his Wunderbar.  Read more...

    The little things hotel guests really want
    The secret to a hotel guest’s satisfaction? It's the little things, like high-powered hair dryers and extra power outlets. Read more...

    Beyond nuggets: 10 ways to build a better children's menu
    Looking for ways to offer healthier — but still crowd-pleasing — kids' meals? Try these ten tips for developing a healthy children's menu. Read more...

    Essential bar tools for the modern mixologist
    Modern Mixologist Tony Abou-Ganim offers advice for aspiring mixologists: get top-quality bar tools, develop blender skills and learn from the best. Read more...

  • Creamy Carrot Soup
    This recipe for creamy carrot soup can be adapted for almost any vegetable. Read more...

    Flüssiger Strudel
    The Flüssiger Strudel, or "Liquid Strudel," is the signature drink at the Wunderbar in Grünauer, Kansas City's premier Austrian restaurant. It's made from just four ingredients: freshly squeezed lemon juice, rum, egg whites and leftover strudel syrup. Read more...

    The Roquette
    Los Angeles mixologist Matthew Biancaniello combines fresh herbs and produce with liquor to make garden-crisp cocktails. His drink recipe, the Roquette, combines gin, fresh arugula, agave and lime.  Read more...

    Coffee Calypso
    Coffee Calypso is a hot, alcoholic coffee drink with a tropical twist - great for those recovering from their New Years Eve revelry. Read more...

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Beverages
A fresh perspective on produce-driven cocktails

A fresh perspective on produce-driven cocktails

Let them drink cake (with a kick)

Let them drink cake (with a kick)

Drinks from the other America

Drinks from the other America

Happy hour way back when

Happy hour way back when

Food
“Healthy” is changing:  why coconut oil could be the new canola

“Healthy” is changing: why coconut oil could be the new canola

Coffee you can cook with

Coffee you can cook with

 Creative solutions for a loud dining room

Creative solutions for a loud dining room

Diners’ expectations vary widely from casual to luxury

Diners’ expectations vary widely from casual to luxury

Hospitality
Designing guestrooms for millennial travelers

Designing guestrooms for millennial travelers

 How to help guests rest easy about hotel room cleanliness

How to help guests rest easy about hotel room cleanliness

Beyond room service: wowing guests without the silver tray

Beyond room service: wowing guests without the silver tray

Recipes
Fresh-Squeezed Radler

Fresh-Squeezed Radler

Tangy Lemon Custard Tart

Tangy Lemon Custard Tart

Orange-Honey French Dressing

Orange-Honey French Dressing

Divine Mocha Serenity

Divine Mocha Serenity