HBC Community
Success Stories
Recipes
  • Let them drink cake (with a kick)
    Bartenders and chefs are teaming up to create after-dinner drinks more decadent than many selections traditionally featured on dessert menus. Read more...

    Coffee you can cook with
    Coffee flour, which is gluten-free and highly nutritious, is made from the coffee cherry pulp cast off in the harvesting process. It's hitting consumer shelves in 2015 and is already being used in several hot Seattle restaurants.  Read more...

    A fresh perspective on produce-driven cocktails
    Cocktail chef Matthew Biancaniello shares his tips for creating a produce-driven cocktail program. Read more...

    The perks and perils of a gluten-free menu
    Gluten sensitivity is one the rise—30% of Americans are trying to reduce or eliminate their gluten intake. Restaurant owner Kendra Murden offers advice on how to serve gluten-free foods and keep the kitchen free of contamination.  Read more...

  • Ancho Chile Butter
    Ancho chile butter is a flavorful, intense condiment for grilled meat and fish. Read more...

    Horsepower and other persistent myths about performance blenders
    Myths persist about what matters in a high performance blender, and the top myth is that horsepower equals performance. Find out what you need to look for a commercial blender.  Read more...

    Lifesaver
    Grenadine, the distinctive syrup flavored with pomegranates, makes this tropical cocktail unique. The Lifesaver also contains orange juice and pineapple juice.  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...

  • Tangy Lemon Custard Tart
    This light and elegant lemon tart is an easy-to-make addition to any dessert menu. 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...

    The Face Squincher
    This is a great smoothie for customers who like their sweets with a little tartness. In this recipe, rainbow sherbet and sugar team up with lemon and limes to create a fresh, balanced flavor.  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...

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Beverages
Essential bar tools for the modern mixologist

Essential bar tools for the modern mixologist

Doctoring beer: four creative ways to offer customers a cold one

Doctoring beer: four creative ways to offer customers a cold one

Happy hour way back when

Happy hour way back when

Drinks from the other America

Drinks from the other America

Food
How South American food won a city in the American South

How South American food won a city in the American South

Beyond nuggets: 10 ways to build a better children's menu

Beyond nuggets: 10 ways to build a better children's menu

 Creative solutions for a loud dining room

Creative solutions for a loud dining room

From local to hyperlocal: getting started with a restaurant garden

From local to hyperlocal: getting started with a restaurant garden

Hospitality
The little things hotel guests really want

The little things hotel guests really want

 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

Designing guestrooms for millennial travelers

Designing guestrooms for millennial travelers

Recipes
Orange-Honey French Dressing

Orange-Honey French Dressing

Kahlua Colada

Kahlua Colada

Ice Cream Sandwich

Ice Cream Sandwich

Fresh-Squeezed Radler

Fresh-Squeezed Radler