And we like it that way. From the top down, and side to side, we strive to be just a little bit better.
Apex Commercial Kitchen Company is a manufacturers’ representative firm dedicated to the foodservice industry and representing quality foodservice equipment and supply manufacturers. Sales and sales support coverage by Apex includes multiple states in the Midwestern part of the U.S. with personnel in four major cities. Apex enjoys a rare combination of seasoned veterans and youth in meeting the demands of manufacturers, dealers, consultants, and end users.
MANUFACTURERS’ REPRESENTATIVES FOR THE FOOD SERVICE INDUSTRY
Representing Missouri, Kansas, Nebraska, Iowa, Southern Illinois, North Dakota, South Dakota, Minnesota, Western Wisconsin
Apex Commercial Kitchen Co. maintains test kitchens in Kansas City, Minneapolis, and St. Louis. Apex has on staff it’s own dedicated company chef, Chef Adam Klosterman, who provides training, equipment specification recommendations, and menu consultation to the dealer and design community throughout the entire territory served by Apex. We enjoy this unique position of having our own chef and ask you to call Apex with any inquiry at any time.
“Take our #foodservice equipment for a test drive! Schedule a demo in our Test Kitchen: https://t.co/cLZmX9g9HN https://t.co/kt1OIGVpXO”
@apexkitchen – November 24, 2015
“Download the Guide to Quickchilling to learn the keys to safety, quality and sustainability. https://t.co/2HTtd9LPVe https://t.co/qqblrWi8rq”
The original Alto-Shaam cook and hold oven made its debut in Chicago at the 1970 National Restaurant Association show. As the original pioneer and innovator of low temperature cooking and holding technology, Alto-Shaam cook and hold ovens are still perfect additions to every kitchen for any application. Best known in the early days for cooking […]
Whether it’s a line cook or a school’s nutrition director, school cafeteria personnel can change hands from year to year. This means recipes that are being used one semester might completely change the next because the people who cook them change. And with changes in recipes comes changes in equipment. Oftentimes a school cafeteria will […]
There’s a lot more to draft beer than just tap lines and changing kegs. Whether you’re serving flavorful craft beers to sophisticated palates in St. Louis and Kansas City or are serving draft specials in the college bars of Lincoln, Columbia, and Iowa City, draft beer is an art form with many considerations. […]
Safety is the most important factor to any school nutrition program. Even more important than nutrition itself, serving safe food that has been properly prepared and handled is the first goal to ensuring a safe student body. Another important factor in school nutrition programs is funding. The bad news is budgets are getting tighter and […]
For our team at Apex, NAFEM15 was one of the greatest shows in recent memory. The level of excitement and enthusiasm was off the charts. Of all the booths we visited, a few stand out for their innovative product offerings and their entertaining presentations. Perlick was one of those booths. From items like the […]
Why You Should Test Your Water Why test the water in your foodservice operation? There’s a lot of chemistry involved in getting water into your foodservice operation. From the acid that rainwater picks up in the sky to the total dissolved solids (TDS) it accumulates in underground aquifers, your water can impact the products […]
Maximizing Hospital Meal Quality with a Meal Delivery System How hospitals deliver food is important. From the food delivery carts to the people who push them, patients pay attention to the details and have opinions about the perceived quality of their hospital meals. According to a study from the National Institute of Health, […]
Preserving Food Safety with Blast Chillers (Plus Other Benefits) Cool It. Freeze It. Chill It. The Right Way. Many food safety incidents in commercial kitchens happen because food spends too long in the “Danger Zone”. If cooling or cooked food spends more than two hours within a temperature range of 41ºF and 135ºF, […]
COMBI OVENS THAT ARE MADE FOR SCHOOLS We’ve discussed the trends before. School districts across the nation are serving healthier choices to their students. Freshness is a new buzzword. Alternative cooking methods are being implemented. And some schools are even growing and cooking their own foods. As fryers are being replaced, new equipment is […]
THE ULTIMATE EQUIPMENT FOR THE DYNAMIC KITCHEN Convenience and Quality with Groen Foodservice Equipment Today’s kitchens and cooking methods are constantly evolving to attract a new set of diners with more complex tastes and discerning palates. This requires equipment to keep up with changing demands. Groen, a foodservice equipment manufacturer of more […]